Grilled Sliders

Sliders Food Image

Spring is now with us, and it is time to start grilling outside again (if you ever stopped). This month I will be sharing a couple of different delicious slider recipe options for you to enjoy.

Dry-rub Chicken Sliders with Eggplant, Oyster Mushrooms and Gorgonzola Cheese

Perfect little appetizer bites to please the whole family or your guests! Also great for parties or even as a main dish.

Servings: 2

Ingredients

  • 4 De-Boned Chicken Thighs (skin on)
  • 2 tsp Smoked Sweet Paprika (or Plain Sweet Paprika)
  • 1 tsp Ground Coriander
  • 2 tsp Fine Sea Salt
  • 1 Sprinkle of Ground Black Pepper
  • 3 to 4 Oyster Mushrooms (shredded)
  • 1 tsp Olive Oil
  • 4 Slices Small Eggplant with the Skin on and Sliced into Rounds. Sprinkle with Sea Salt
  • 4 Small Slices Gorgonzola Cheese
  • 4 Slider Buns
  • 4 tsp Mayonnaise (optional)
  • 4 Toothpicks

Directions

Place the chicken thighs in a medium bowl, add the paprika, salt, pepper, and coriander. Combine well until the thighs are evenly coated then set aside. Using a small frying pan, sauté the oyster mushrooms in the 1 tsp olive oil on medium-high heat until the edges are crisp then set aside. Heat the barbecue grill to high heat. Add the chicken and the eggplant slices on the grill. Cover and grill for about five minutes. Open the cover and flip the chicken and eggplant. Add the burger buns. Grill for another 5 minutes with the cover closed. After 5 minutes, flip again and remove the burger buns. To check if the chicken is cooked, use a quick read thermometer which should read at least 165 degrees Fahrenheit. Add the cheese on top of each piece of chicken, close the cover and cook for two to three minutes. Remove everything from the grill and place on a clean platter, turn the grill off and leave the cover open.

Assembly

Top each bottom burger bun as follows:

  • One slice of eggplant
  • One spoonful of sautéed mushrooms
  • One piece of chicken with cheese
  • Top with the other half of the burger bun and secure with a toothpick

 

Seasoned Veal Sliders with Marinated Red Cabbage

These super delicious and easy to make sliders will delight your guests and family members, either as appetizers or for the main meal.

Prep Time: 5 mins

Ingredients

Marinated Red Cabbage (Topping to be made beforehand) 

  • 1/4 head Red Cabbage, Medium, Shredded Finely
  • 2 tbsp White Wine Vinegar
  • 2 tbsp Sugar (white)
  • 2 tsp Fine Sea Salt

Sliders (Meat patties)  

  • 1/2 lb Lean Ground Veal
  • 1 tbsp Steak Seasoning
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Hoisin Sauce
  • 4 Slider Buns

Toppings  

  • 1 Medium Tomato (sliced thick)
  • 4 to 6 Small Slices of Aged Cheddar Cheese
  • 1 tsp Olive Oil for sautéing
  • 3 Shredded Oyster Mushrooms
  • Marinated red cabbage
  • 4 to 6 Toothpicks

Marinated Red Cabbage: Place all the ingredients for the red cabbage a medium-sized bowl and combine well then set aside, and mix it from time to time. When the sliders /meat patties are ready to assemble, drain off the vinegar.

Sliders and Toppings

Mushrooms: Using a small frying pan, sauté the oyster mushrooms in the 1 tsp olive oil on medium-high heat until the edges are crisp then set aside.

Sliders (Meat patties): Mix all the ingredients for the sliders except the buns in a medium-sized bowl until well combined. Using your hands, divide the mixture into four portions and form into balls. If you prefer, you can make them smaller or bigger. Set on a platter and flatten them with your palms. You may want to spray them with cooking oil. Heat the barbecue grill until very hot and grill the burgers on each side for approximately five minutes, flipping them three or four times according to your liking. On the last flip, add a slice of cheese on top of each burger and close the grill cover.

Tomatoes and Buns: After the first flip, place the tops and bottoms of the slider buns on the grill, as well as the tomato slices. Flip them carefully each time you flip the burgers. When done, turn off the grill, leave the cover open to cool off  and place everything on a clean platter.

Assembly

Top each bottom half of the burger buns as follows:

  • One grilled tomato slice
  • Shredded oyster mushrooms
  • One burger with cheese
  • A spoonful of marinated red cabbage
  • Top with the other half of the burger bun and secure with a toothpick

 

 

Used with permission from Jump Into My Kitchen.