Peppered Sliders Recipes

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.

SAUSAGE AND PEPPER SLIDERS

Steps:

• Form the sausage into eight 1/2-inch-thick patties.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.

HAMBURGER SLIDERS

Steps:

• Prepare a grill or griddle for medium-high heat.
• Add the beef, salt and pepper to a medium bowl and mix to combine. Divide the beef into 8 equal portions, then form each portion into a patty a little larger in diameter than the buns.
• Cook the patties for 3 minutes or so (if using a griddle, do this in batches to avoid crowding). Flip with a spatula, add 2 slices of cheese to each and cook until the cheese melts and the burgers are cooked to medium, 3 to 5 minutes more.
• Transfer the burgers to the buns and serve immediately with tomato slices, lettuce, red onions and pickles.

PEPPER POPPER SLIDERS

Steps:

• Bake rolls following directions on package.
• In a small bowl, combine peppers, bacon and cream cheese.
• Mix well. In a large bowl, combine garlic, salt and pepper.
• Crumble beef over garlic mixture and mix well.
• Shape into twelve 3 to 4-inch patties.
• Spoon pepper mixture onto center of six patties.
• Top with remaining patties and press edges firmly to seal.
• Grill burgers and top with cheese.
• Split rolls and fill with burgers, tomato, lettuce and guacamole.

TELLICHERRY PEPPERED CHAVRIE SLIDERS

Steps:

• • Sprinkle cracked peppercorns on parchment paper and roll the Chavrie® Goat log in the peppercorns to evenly coat the exterior and refrigerate.
• • With a 1 ½ oz. scoop separate the ground beef into 12 scant portions and hand form patty's and refrigerate.
• • Pre heat a grill to high.
• • Slice the plum tomatoes in ½ inch slices set aside.
• • Slice the Chavrie® Goat Log in ½ inch slices place on a sheet tray and refrigerate.
• • Season the burgers with salt and pepper and grill for 2 minutes on each side.
• • To assemble the slider lay out all the bottoms of the brioche rolls.
• • Begin the stacking process by placing a cooked burger on each roll , top with Chavrie ® Goat log slice , plum tomato slice , watercress and drizzle with olive oil and top with roll.
• • Serve warm.

PEPPERED SLIDERS

Steps:

• Bake rolls and set aside.
• Broil green peppers in the oven until slightly black and remove skin.
• Chop skinned peppers into small pieces.
• Combine green peppers, cumin and salt and pepper with ground beef.
• Make 8 rounded, 3-inch patties out of the ground beef mixture.
• Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
• Season with salt and pepper to taste.
• Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
• Assemble the sliders using as much of the green sauce as desired on top or under the meat.