Slaw Topped Beef Sliders Recipes

HAWAIIAN BEEF SLIDERS WITH PINEAPPLE SLAW

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper.
• Place bell pepper pieces and chopped onion in the bowl of a small food processor or blender and pulse several times into small, uniform pieces. Transfer vegetables to a large mixing bowl and add garlic.
• Combine liquid smoke, low-sodium soy sauce, rice vinegar, sesame oil, and egg in a small bowl; stir briskly to combine. Mix in bread crumbs, stirring until moistened. Add to vegetables. Add ground beef and season with salt and pepper. Mix all ingredients with your hands until evenly combined.
• Form ground beef mixture into twelve 3-inch patties and space evenly on the prepared sheet pan.
• Bake in the preheated oven until desired doneness is achieved, 8 to 10 minutes per side.
• While the patties are baking, prepare the pineapple slaw. Drain pineapple tidbits and reserve 1 tablespoon of the juice. Combine pineapple tidbits, shredded cabbage, and green onions in a salad bowl.
• Stir mayonnaise, rice vinegar, reserved pineapple juice, salt, and pepper together in a bowl for the dressing. Toss pineapple slaw with the dressing.
• Slice Hawaiian bread rolls horizontally and place a cooked patty on each bottom half. Add 2 to 3 tablespoons pineapple slaw, and top with the other roll half. Garnish each slider with a pineapple chunk, secured with a toothpick.

SLAW-TOPPED BEEF SLIDERS

Steps:

• Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.

CLASSIC BEEF SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
• Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.

BEEF SLIDERS

Steps:

• Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
• Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
• While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
• Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
• Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
• Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.