All American Bbq Sliders Recipes

BBQ CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish. Spread the chicken evenly over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

BARBECUE SLIDERS

Steps:

• In a large bowl, mix beef and sausage lightly but thoroughly. Shape into sixteen 1/2-in.-thick patties., Grill patties, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Brush with 1/4 cup sauce during the last 2 minutes of cooking. Serve on rolls with remaining barbecue sauce; top as desired. Freeze option: Place patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary.

ALL-AMERICAN BBQ SLIDERS

Steps:

• In a small saucepan, combine ketchup, brown sugar, vinegar, mustard & Worcestershire sauce. Bring to a boil; reduce heat and simmer, stirring occasionally until sauce thickens, about 10 minutes. Pour sauce into a large bowl and set aside.
• Crumble the chuck & sirloin into a bowl, sprinkle with salt & pepper, and toss lightly to combine. Shape into 8 (3 inch) burgers, about 1/2 inch-thick.
• Preheat grill to medium-hot and oil grill rack. Grill onions for 5 minutes on each side, or until softened and browned. Transfer onions to bowl with sauce; toss to combine.
• Grill burgers, 3 to 4 minutes per side for medium-rare. (I took the sauce that was made & dressed each side as well) Top with cheese during the last 1 to 2 minutes of cooking time, with grill covered, to melt cheese. Remove burgers from grill. Grill buns cut sides down until toasted.
• To assemble burgers, top bottom halves of buns with lettuce, tomato slices, and burgers. Spoon on onions, and top each burger with 2 pieces of bacon and bun tops.

CHICKEN SLIDERS WITH SPICY BBQ MAYO

Steps:

• Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones. (Reserve the meat from 2 thighs for Round 2 Recipe Chicken Tacos with Cucumber Salsa.)
• In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.
• In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
• Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.

ALL-AMERICAN BARBECUE SANDWICHES

Steps:

• In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.