So Trendy Sirloin Sliders Recipes

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SO-TRENDY SIRLOIN SLIDERS



So-Trendy Sirloin Sliders image

Make and share this So-Trendy Sirloin Sliders recipe from Food.com.

Provided by Chef mariajane

Categories     Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (14 ounce) package dried porcini mushrooms
1 tablespoon olive oil
4 garlic cloves, unpeeled
1 1/2 lbs lean ground sirloin
2 tablespoons fresh tarragon, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
6 kaiser rolls or 6 sourdough rolls, 4 1/2 inches long, split in half horizontally
12 arugula leaves
3 ounces goat cheese, soft, crumbled
6 slices tomatoes

Steps:

  • Combine porcini mushrooms with 1 cup boiling water and let stand for 20 minutes. Drain and rinse; chop finely and set aside.
  • Heat oil in a small skillet over very low heat. Add unpeeled garlic; cook stirring often, for about 10 minutes or until softened and skins are golden.
  • Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with the back of the spoon.
  • Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine. Form into 6 thick patties. Grill patties over medium-high heat for 5-7 minutes per side, or until rapid -read thermometer inserted sideways into center of each reads 160°F.
  • Meanwhile, grill sides of buns until lightly golden. Place arugula on bottom halves; top each with cooked patty. Top each patty with goat cheese, tomato slice, and bun on top.

Nutrition Facts : Calories 675, Fat 24.2, SaturatedFat 9.6, Cholesterol 64.5, Sodium 841.8, Carbohydrate 82.8, Fiber 9.4, Sugar 16.8, Protein 38.9

BRISKET CHALLAH SLIDERS



Brisket Challah Sliders image

Make and share this Brisket Challah Sliders recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 2h25m

Yield 16 rolls

Number Of Ingredients 18

2 (1/4 ounce) packages active dry yeast
2 tablespoons sugar
1 cup warm water (110 degree)
2 tablespoons canola oil
4 large egg yolks
3 1/3 cups flour
1 teaspoon kosher salt
1 egg, beaten
2 -3 tablespoons sesame seeds
4 -6 cups beef brisket, cooked
1 cup barbecue sauce
3 cups cabbage, slaw recipe follows
3 cups red cabbage, cut into thin strips
2 cups grated carrots (or julienne)
1 cup cilantro leaf
2 limes, juiced
1 tablespoon sugar
salt and pepper

Steps:

  • If making by hand, in a large bowl, combine yeast, sugar and water. Let stand until foamy, about 5 minutes. Add oil and yolks and stir to combine, then add flour and salt and stir to combine. Turn dough onto a lightly floured surface and knead until dough is smooth and elastic.
  • If making in a stand mixer, combine yeast, sugar and water in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Place bowl on stand mixer fitted with a dough hook and add oil and yolks and stir to combine. Add flour and salt and mix on low speed until dough is smooth and elastic.
  • Coat a large bowl lightly with oil. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in a warm draft-free place until doubled in size, about 1 hour. Punch dough down, then cover and let rise again for 30 minutes.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Turn dough onto a lightly floured surface. Cut into 16 pieces and cover with a towel. Working one at a time, roll dough into 10-inch ropes, then twist around and tie, tucking the ends underneath. (Alternatively roll each piece of dough into a ball). Cover and let rest for 10 minutes, then brush dough with beaten egg and sprinkle with sesame seeds.
  • Bake for 25-30 minutes until bread is golden and cooked through. Let cool on wire rack for 10 minutes, then serve.
  • To assemble sandwiches, cut bread in half and pile on brisket, BBQ sauce and cabbage slaw.
  • To Make the Slaw:.
  • Combine all ingredients and let sit for 30 minutes or up to overnight.

Nutrition Facts : Calories 275, Fat 8.4, SaturatedFat 2.2, Cholesterol 93, Sodium 348.2, Carbohydrate 32.9, Fiber 2.5, Sugar 8.4, Protein 16.7

SIRLOIN SLIDERS WITH CRISPY BACON AND CREAMY HORSERADISH MAYO



Sirloin Sliders With Crispy Bacon and Creamy Horseradish Mayo image

This came from Emeril. They also freeze well. I better get going as football season is right around the corner.

Provided by aronsinvest

Categories     Meat

Time 25m

Yield 12 mini-hamburgers, 6 serving(s)

Number Of Ingredients 13

3/4 lb ground chuck
3/4 lb ground sirloin
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon fresh ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche rolls, split in 1/2 crosswise
2 tablespoons melted butter, for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces

Steps:

  • In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.
  • In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.
  • When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.
  • Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.

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