Sam’s Slider Week

Sam’s Slippery Sliders (they’re slippery b/c they have baby food in them!)
1 lb ground chuck
2/3 cup beef broth
2.5 oz jar strained-beef baby food
1 1/4 cups dried chopped onions
2 1/2 cups hot water
20 small dinner rolls
cheese and condiments (optional)

Place the dried onions in the hot water and set aside.

Mix the chuck, baby food and broth…it’ll be moist. Press the mixture into a 10×14 baking sheet (jelly roll sheet) making sure to even out the mixture all the way to the corners. Once it’s flattened out use a knife or spatula to cut the meat into 3 inch squares, but leave the cut patties as in the pan and stick the pan in the freezer about 10-15 mins.

Heat a large skillet (cast iron works best) or grill pan over medium-high heat. Add a handful of onion-and-water mixture to skillet. When water begins to steam (which should happen almost instantly), peel precut, frozen patties off the pan and place patties on top of  onions. Cook, flipping once, to desired doneness. (Cooking time will depend on whether your patties are still frozen solid or have thawed a bit.)

After flipping, place a bun on top of each patty. On bottom bun place a dab of mustard, pickle slice and cheese. Remove patties and top bun from skillet and place on bottom bun. Repeat with the remaining onions/patties/buns.

*If you prefer you can use a straw to poke holes in the patties before they freeze. This let’s them steam and cook quicker (without having to flip them).

Buffalo Chicken Sliders
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
2 cups crumbled blue cheese (optional)
2/3 cup Buffalo wing sauce
12 dinner rolls, split

Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, blue cheese, and wing sauce in a 9×13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.

Pulled Pork Sliders
1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp. sweet paprika
2 tbsp. Worcestershire sauce
3 tsp salt
1 1/4 tsp black pepper
2.5 lbs pork butt, cut into 2 pieces
12 slider buns
Toppings: (all optional)
sliced jalapenos

Combine all the ingredients except the pork butt and buns in a slow cooker and mix together with a spoon.  Add the 2 pieces of pork and cover the slow cooker. Set for 8 hours on low. After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each bun.

Sloppy Joe Sliders
1 1/2 tablespoons oil
2 cups chopped onions
3 lbs lean ground beef
2 cups BBQ sauce or ketchup
1 cup classic mustard
1/2 cup Worcestershire sauce
2 (15 oz) packages hamburger slider rolls (a/b 24 rolls)

Heat oil in a large pot.  Saute onions 3 minutes until tender. Add ground beef to pot.  Cook until brown, stirring to separate meat. Drain well.  Stir in BBQ sauce (or ketchup), mustard or Worcestershire.  Simmer about 5 minutes until flavors are blended. Spoon onto slider rolls.

Chicken Cordon Bleu Slider
fried chicken finger
swiss cheese
bacon – fried
honey mustard or regular mustard
slider buns

Layer it all and EAT!

Fried Fish sliders
Fried fish fillets or fish sticks!
tartar sauce
American cheese
jalapenos (optional)
slider buns

Layer and EAT!  Yum!

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