Gold Medal Sliders Recipes

50 OF THE BEST SLIDERS IN THE WORLD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

GOLD-MEDAL WINNER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a large bowl. Cream the butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Beat in the 2 beaten eggs and vanilla.
• Beat the flour mixture into the butter mixture 1 cup at a time. Divide the dough into 2 pieces and flatten them into neat rectangles about 3/4-inch thick. Wrap in plastic wrap and chill at least 3 hours.
• Set an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment. Working with 1 piece of dough at a time, remove the dough from the refrigerator and let it soften for about 10 minutes. Roll it out on a lightly-floured piece of parchment to 3/16-inch thick. Cut out rounds with a 3- to 3 1/4-inch cookie cutter and arrange them on the prepared cookie sheets at least 1 1/2 inches apart. Repeat with the second piece of dough, rerolling and cutting the scraps as necessary.
• To make ring imprints on the cookies, press the rim of a small glass or bowl (about 2 1/2-inches wide) halfway into each dough round. Freeze the cookies on the cookie sheets for 20 minutes. (This will help the cookies hold their imprints.)
• Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon water. Whisk together with a fork to make an egg wash.
• At the top of each cookie, use a wide straw or the tip of a sharp paring knife to cut a circle or rectangle wide enough to thread a ribbon through. Working with 2 to 3 cookies at a time, lightly brush the rounds with egg wash (avoid the imprint) and sprinkle with the sanding sugar. Lightly tap each cookie on the counter to shake off excess (the frozen dough will be sturdy enough to withstand this).
• Bake the cookies until set and the edges are beginning to brown, 14 to 18 minutes, rotating the cookie sheets once. Transfer the sheets to a baking rack and cool the cookies completely on the sheets. (If the holes for the ribbon have closed up a bit, just cut away some of the dough with a paring knife while the cookies are still warm).
• Thread a yard of ribbon through each cookie and tie the ends.

GOLD MEDAL SLIDERS

Steps:

• Preheat the oven to 400 degrees F.
• Separate the beets from the greens. Set aside the greens. Place the beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tablespoon oil, add the rosemary sprigs and season with salt and pepper. Fold the foil up and around the beets to create a closed packet and place on a rimmed baking sheet. Bake until tender, 1 hour. Open the packet carefully to release the steam, then refrigerate the packet for 2 hours or up to 3 days.
• Put the reserved beet greens (about 2 cups), basil leaves, walnuts, Parmesan, garlic, honey and lemon juice in a blender. Season with salt and pepper. Turn on the blender and drizzle in the 1 cup oil until smooth. If the pesto becomes too thick, add 1 tablespoon of water. Set aside.
• If using bacon, put the slices in a large cold skillet and cook over medium heat, flipping halfway through, until crispy, about 6 minutes total. Transfer to a plate and set aside.
• When the beets are chilled, discard the rosemary from the foil packet. Wearing food prep gloves, peel the skin from the chilled beets with a paring knife. Slice the beets into about twelve 1/2-inch-thick rounds (or gold medals). Any smaller pieces of the beets can also be used to make a slider, so do not discard. Slice the goat cheese into twelve 1/8-inch-thick rounds. Cut the bacon slices in half if using.
• Spread the pesto on the inside of the top and bottom of a slider bun. Place a few arugula leaves on the bottom bun and top with 1 beet round, 1 goat cheese round, half a piece of bacon if using, a drizzle of balsamic glaze and the top bun. Repeat with the remaining buns, pesto, arugula, beets, goat cheese and balsamic. Serve.

MAMMA'S MEATBALL PARMESAN SLIDERS

Steps:

• In medium bowl, place beef; sprinkle well with salt and pepper. Add eggs, bread crumbs, Parmesan cheese, garlic and parsley; mix lightly until combined. Shape mixture into 12 (2-inch) balls.
• In 3- to 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add meatballs; cook 2 minutes on each side or until golden. Pour marinara sauce over meatballs. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes until meatballs are thoroughly cooked and no longer pink in center.
• On each bun bottom, place 1 meatball, 1 slice mozzarella cheese and 1 basil leaf. Cover with bun tops.

SIZZLING BEEF SLIDERS

Steps:

• Heat gas or charcoal grill. In small bowl, mix mayonnaise and cilantro; set aside.
• In large bowl, mix beef, onion, garlic powder, chile pepper powder, salt and pepper. Shape into 12 (3 1/2-inch) patties, about 1/2 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 3 to 4 minutes. Turn; top each patty with 1 cheese slice quarter. Cover grill; cook 3 to 4 minutes longer or until cheese is melted and meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 1 to 2 minutes of cooking time or until lightly toasted.
• Spread mayonnaise mixture evenly on bun bottoms. Top with burgers; cover with bun tops. Garnish with lettuce and tomatoes threaded on toothpick.