Meatball Sliders

We love our favorite meatball recipe, along with the tomato sauce we make with them. So, we decided to make them again, but this time have them as sliders.


We made our own slider rolls for the first time. They came out great. The same recipe makes great hamburger buns.


Makes: About 24 sliders

Ingredients:

• 24 meatballs and sauce (from this recipe)
• 24 slider rolls (see below)
• 24 thin slices fresh Mozzarella cheese

1. Warm meatballs and sauce.

2. Cut rolls in half and top with 1 tablespoon of sauce.

3. Add meatball and top with cheese.

4. Place on sheet pan and put under broiler until cheese melts and bread is golden brown. Serve with warmed sauce for dipping.

Bread Machine Slider/Hamburger Rolls

Makes: about 24 rolls
Prep time: 5 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 1 cup water
• 2 T butter
• 1 egg
• 3 1/4 cup flour
• 1/4 cup sugar
• 1 t salt
• 3 t yeast

1. Place all ingredients in bread machine and process on dough setting.

2. Roll dough out on a lightly floured surface. Divide into 8 pieces. For slider rolls, divide each resulting piece into thirds. Form dough into desired shape (round buns, square slider rolls, etc).

3. Place dough on greased cookie sheets and cover. Let rise in a warm place for 40 minutes.

4. Preheat oven to 375 F.

5. Bake in for 12 to 15 minutes or until golden. Let cool on wire racks.

Jamaican Jerk Sliders

I'm a big fan of Caribbean flavors. I keep a bottle of Shizzle sauce on hand for when pork tenderloins go on sale. I slather them up, let them get happy for a bit in the fridge, then toss them on the grill.


Slice them thin onto slider buns and top with a kicked up Jamaican slaw! Good eats!

For the sliders:

Makes: 8-10 sliders
Prep time: 4 hours
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1 pork tenderloin
• 1 cup Shizzle marinade
• 2 cups Jamaican slaw (see below)
• 8-10 slider buns

1. Slather the tenderloin in the marinade. Cover and refrigerate for at least 4 hours.

2. Fire up your grill for indirect cooking. Sear the tenderloin over direct heat then move to indirect heat and continue cooking until internal temperature reaches at least 155 F.

3. Wrap meat in foil and let rest 15 minutes. Cut into 1" thick pieces. Serve on slider buns topped with slaw.

For the slaw:

Prep time: 15 minutes
Cook time: Overnight

Ingredients:

• 1 small head purple cabbage, finely chopped
• 10 jalapeños, minced
• 1 large red onion, minced
• 6 large cloves garlic, minced
• 6 radishes, grated
• 2 tablespoons cilantro, minced
• 6 limes, juiced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika

1. Combine the vegetables in a large bowl. In a separate bowl, combine the lime juice and seasonings. Pour over the vegetables and stir to combine.

2. Cover and refrigerate overnight before using.

Buffalo Thigh Sliders

We loved these sliders! They reminded us of going to Buffalo Wild Wings, where we usually end up eating too much! These are great for when you have guests over to watch the big game!


If you're scared of blue cheese, just substitute Gorgonzola or if you find that too strong, just use a crumbling cheese such as queso fresco or feta.

Makes: 8 sliders
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 8 boneless, skinless chicken thighs
• 8 slider rolls
• Granulated garlic
• Granulated onion
• Olive oil
• 3 T butter
• 1/4 cup hot sauce (I used Frank's)
• 1 cup sour cream
• 1/2 cup blue cheese, crumbled
• 1/4 cup chives, chopped
• 1/2 lemon, juiced
• 4 stalks celery, for garnish

1. Preheat grill to medium high. Sprinkle thighs with oil and season with granulated garlic, onion, and salt and pepper. Grill, turning once, until done, about 10 minutes. Remove. Toast buns if desired.

2. In a small saucepan over medium heat, melt the butter. Add the hot sauce. Add chicken and coat well.

3. In a small bowl, mix the sour cream, blue cheese, chives and lemon juice. Season with salt and pepper.

4. Place chicken on slider buns and top with the sauce. Garnish with celery sticks and celery shavings.

Fiery Pork Tenderloin Sliders with Avocado Cream and Roasted Poblanos

On a rare occasion, I make up my own recipes. That's actually my (eventual) goal: that everything I cook be my interpretation or adaption of things I've seen or tasted. But, I'm a ways away from that goal. I am getting there, though.

These simple tasty sliders have bring some heat, but the avocado cream will cool you off.

Makes: 10-12 sliders
Prep time: 4 hours
Cook time: 1 hour 30 minutes
Printable Recipe

Ingredients:

• 8 dried guajillo chili peppers
• 1 pork tenderloin
• 4 poblano peppers
• Avocado cream sauce (see below)
• 10-12 slider rolls

1. Heat a large skillet over high heat. Add the peppers. Toast until they start to blister.

2. Transfer the peppers to a large bowl. Cover with hot water and let soak for 30 minutes.

3. Remove the peppers, but DO NOT throw out the water. Remove the stems, veins, and seeds (if desired) and place into a blender. Add 2-3 cups of the soaking liquid. Puree until smooth. Add more liquid if the mixture gets too thick.

4. Place the tenderloin into a large resealable baggie. Add the blended sauce. Place the baggie into a large bowl (in case it leaks) and place in the fridge for 3 1/2 hours.

5. Set up your grill for indirect cooking.

6. Place the poblanos onto the grill and roast until well charred. Remove from heat and let cool. Remove the charred skin, seeds, stems and veins, and cut into wide pieces. Set aside.

7. Sear the tenderloin over direct heat on all sides. Remove to indirect heat and cook until internal temperature reaches at least 155 F. Remove and cover in foil and let rest for 30 minutes. Slice thin.

8. Serve tenderloin on slider rolls topped with poblano slices and avocado cream.

For the avocado cream sauce (from the Eat Clean Now blog):

Ingredients:

• 1 avocado, pitted, peeled and cut into chunks
• 6 ounces plain Greek yogurt
• 1 jalapeño pepper, seeded, stemmed and minced
• 1/4 cup fresh cilantro, chopped

1. Place all ingredients into a blender and puree until smooth. Refrigerate until ready to use.

Grilled Jerk Sliders with Jamaican Slaw

I picked up a bottle of The Shizzle Voodoo Hot jerk marinade when we were at Jungle Jim's a few weeks ago. I marinated a pork tenderloin in it for about 8 hours and then tossed it onto the grill. Sliced it up and served it on slider buns with homemade Jamaican slaw.


Let me tell you, that Shizzle marinade is insanely good. And the slaw was great too. I'm highly addicted to Shizzle now. I want to try it on chicken, burgers, you name it!


Makes: 4 servings
Prep time: 8 hours
Cook time: 20-30 minutes
Printable Recipe

Ingredients:

• 1 pork tenderloin, trimmed
• 1/2 jar The Shizzle Voodoo Hot marinade (plus a little more for brushing on later)
• 8 slider buns
• Jamaican slaw (see below)

1. Put pork in a resealable baggie and add in the marinade. Seal and shake the bag to make sure the meat is well covered. Let marinate for 4-8 hours.

2. Fire up your grill for two-zone (direct and indirect) cooking. Place tenderloin over high heat and sear on all sides. Remove to indirect heat and brush with remaining marinade. Let cook until internal temperature reaches 150-155 F. Remove and let rest, foiled, for 15 minutes.

3. Toast buns as desired. Slice pork thin. Place pork on buns and top with slaw. Serve with additional slaw on the side.

For the slaw:

Makes: 4 servings
Prep time: 1 hour

Ingredients:

• 4 cups shredded green cabbage
• 1/4 cup shredded carrot
• 1/2 cup chopped walnuts
• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 tablespoon Jamaican jerk spice (see below)

1. Combine cabbage, carrots and walnuts in a large bowl.

2. In a separate bowl, combine the remaining ingredients and stir well. Mix into cabbage and refrigerate for at least one hour before serving.

For the Jamaican jerk spice:

Ingredients:

• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

1. Place all ingredients into a spice grinder and pulse a few times.

Grilled Pork Tenderloin Sliders with Berry Sauce and Blue Cheese Butter

I can't begin to tell you how good these are. The berry sauce is fantastic. It is complemented perfectly by the blue cheese butter.


We had a few leftover berries so we had those on the side.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 1 pork tenderloin
• Favorite BBQ rub (I used Dizzy Pig's Jamaican Firewalk)
• 8 slider buns, split
• Berry sauce (see below)
• Blue Cheese butter (see below)
• 8 blackberries
• Olive oil

1. Prepare grill for direct and indirect cooking.

2. Lightly brush tenderloin with oil. Sprinkle with rub. Place over direct heat on the grill and cook until seared. Repeat on other sides, then remove to indirect heat.

3. Cook until internal temperature reaches 145 F. Remove from grill and cover in foil. Let rest for 15-20 minutes before slicing.

4. Toast slider rolls if desired.

5. To assemble sliders, slather bottom of buns with the blue cheese butter. Add a slice or two of the tenderloin. Add a large dollop of the berry sauce, and the top of the bun.

6. Serve garnished with blackberries.

For the Berry Sauce:

Cook time: 20 minutes

Ingredients:

• 1 1/2 cup blackberries
• 1 1/2 cup raspberries
• 1/2 cup blue berries
• 2 T sugar
• 1 T water
• 1 T balsamic vinegar

1. Place berries into a medium sauce pan over low heat. Add sugar, water, and vinegar.

2. Cook, stirring often, until berries have dissolved. Use the back of a spoon to mash the berries as they cook.

3. Remove from heat and let cool.

For the Blue Cheese butter:

Ingredients:

• 1/4 cup butter, softened
• 2 T blue cheese, softened

1. Combine all ingredients.

Sriracha Glazed Pork Sliders

I found this great glaze over on the Nibble Me This blog the other day. I thought it'd be perfect on a grilled pork tenderloin.


I sliced the tenderloin thin and served it on slider rolls with some sriracha mayonnaise. Yummy!

Makes: 12 sliders
Prep time: 10 minutes
Cook time: 20-30 minutes
Printable Recipe

Ingredients:

• 1 cup red plum jelly
• 1 oz sriracha sauce
• 2 oz terriyaki sauce
• 2 cloves garlic, minced
• 1 green onion, sliced
• 2 pork tenderloins
• 12 slider buns

1. Place jelly, sriracha, terriyaki, garlic and onion in a medium pan. Heat until blended, stirring often. And salt and pepper to taste.

2. Prepare grill for indirect cooking.

3. Season tenderloins with salt and pepper. Sear on grill on all sides then remove to indirect heat. Brush with glaze. Continue cooking until done (155 F), brushing with additional glaze as you go.

4. Remove tenderloin and let rest. Brown buns on grill.

5. Slather buns with sriracha sauce and top with sliced tenderloin.

For the sriracha sauce:

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1/2 tablespoons milk

1. Place ingredients in a food processor. Add salt to taste and puree until smooth, 2-3 minutes.

Hoosier Pork Tenderloin Sliders

Miniature versions of the classic.


Make a lot of these because they go fast.

Makes: 8 sliders
Prep time: 4 hours 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 pork tenderloin
• 2 large eggs
• 2 cups buttermilk
• 2 cloves garlic, crushed
• 1/4 teaspoon cayenne pepper
• 1 sleeves saltine crackers
• 1 cup all-purpose flour
• Oil, for frying
• 8 slider rolls
• Iceberg lettuce, tomatoes, mustard, mayonnaise, sliced red onion and dill pickle for garnish

Directions:

1. Cut the pork tenderloin into 1" thick pieces. Working one-at-a-time, place pieces inside a resealable bag and pound with a mallet until very thin (about 1/4") and slightly larger than the slider rolls.

2. In a shallow bowl or pie plate, whisk together the egg, buttermilk, garlic, cayenne. Add salt and pepper to taste. Add in the pork, coverage and refrigerate for at least 4 hours (up to overnight).

3. Place crackers in a food processor or blender and pulse until they turn into crumbs. Pour crumbs into a shallow dish.

4. Place flour in a shallow dish.

5. Heat oil in a skillet. Working in batches, take tenderloin pieces, shake off excess marinade, roll in the flour, then back into the marinade, and then coat well with the cracker crumbs. Fry until golden brown and done, about 3 minutes per side. Remove to paper towel-lined plate.

6. To serve, spread buns with mayonnaise and mustard. Add pork, pickles, lettuce, tomatoes, and onion. Cover with top bun.

Cuban Tenderloin Sliders

I got the idea for these from Pam's Midwest Kitchen Korner post on stuffed Cuban pork tenderloin. Pam's came out so well that I just had to make it.


I sliced them thin and served them on slider rolls.



Makes: 8-10 sliders
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 lb pork tenderloin, trimmed
• 2 tablespoons Dijon mustard
• 3 slices Swiss cheese, halved, plus 2-3 more for topping the sliders
• 8-10 dill pickle slices
• 1 teaspoon dried oregano (I used closer to 2 teaspoons)
• 8-10 slider buns

1. Fire up your grill for direct/indirect cooking.

2. Cut a slit lengthwise into the tenderloin. Spread it open then, using a meat mallet, pound it out to about a 1/2" thickness.

3. Spread mustard over the inside of the tenderloin. Top with cheese and pickles.

4. Roll up tenderloin along longest edge, then tie with kitchen twine.

5. Combine oregano with a 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Sprinkle over all sides of the tenderloin.

6. Place tenderloin over direct heat on your grill. Sear, then rotate, searing the remaining sides, but be careful when grilling the open side as you don't want the cheese and other goodies inside to drip out. Remove to indirect heat and continue cooking until desired temperature is reached (I went for 155 F). Remove from grill and let rest 5-10 minutes.

7. Toast buns if desired.

8. Slice tenderloin thin. Top buns with tenderloin and a small piece of Swiss cheese. Serve.

Homemade Hamburger Buns

I was really happy with how these buns came out. They weren't as thick as store-bought buns, but they were very soft and tasty. And they made the house smell great!


You can use this same recipe to make excellent slider buns.

Makes: 12 large buns or 36 slider buns
Prep time: 2 hours
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 1/2 cups whole milk
• 1 stick unsalted butter, cut into tablespoon-sized pieces
• 4 1/2 teaspoons active dry yeast
• 4 cups all-purpose flour (plus more)
• 5 tablespoons sugar
• 1 tablespoon kosher salt
• 1 egg
• Sesame seeds or poppy seeds

1. Place the milk and butter in a small pan. Heat until butter is melted. Remove from heat and let cool to 110° F.

2. Stir in the yeast and let stand for 10 minutes.

3. Combine the flour, sugar and salt in a mixer bowl fitted with a dough hook.

4. With the mixer running on low, pour in the milk mixture. Knead until the dough forms a ball. Add more flour if the mixture is too moist.

5. Increase mixer speed to medium-low and let the dough knead for 5 minutes or until it is smooth and elastic. Cover with plastic wrap and let rise until doubled in a warm place.

6. Lightly flour a work surface. Roll out the dough until it is a 10" x 7 1/2 " rectangle. Cut into 2 1/2" squares if making full-sized buns, or 1 1/2" squares for sliders.

7. Transfer dough squares (you can actually form them into rounds if you want) to a baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place for another 30 minutes.

8. Preheat oven to 400 F.

9. Whisk egg together with 1 teaspoon warm water and brush on top of the dough squares. Sprinkle with sesame seeds and poppy seeds, if desired.

10. Bake until buns are golden brown, about 15 minutes. Let cool completely then cut in half.

Creole Crab Cake Sliders

I love Marguerite's blog, Cajun Delights. I'm a big fan of food with great flavors (duh!) and a little kick. Head on over to Cajun Delights and you'll find plenty of great stuff!

 

You can serve this crab cakes with or without the slider buns. I thought they'd make them a little different. Oh, and be careful when you flip the crab cakes in the pan. They're very tender and can fall apart on you if you're not gentle.

Makes: 4 crab cakes
Prep time: 10 minutes
Cook time: 6-8 minutes
Printable Recipe

Ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon Creole or Dijon mustard
• 1/4 cup red bell pepper, diced
• 1/4 cup green onion, minced
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• Creole seasoning, to taste
• 1 lb lump crab meat
• 1/4 cup seasoned bread crumbs
• 1 tablespoon olive oil
• 4 slider buns
• Remoulade (see below)

1. Mix the mayo, mustard, bell pepper, green onion, parsley, garlic, Worcestershire sauce and Creole seasoning in a large bowl.

2. Add in the crab meat and bread crumbs and combine gently.

3. Heat the oil in a large skillet over medium-high heat.

4. Form the crab mixture into patties about 3" wide and an inch thick. Add to skillet and cook until golden brown, 3-4 minutes, on each side.

5. Serve on buns (if desired), topped with plenty of the remoulade.

For the remoulade:

Prep time: 1 hours

Ingredients:

• 1 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon Creole or Dijon mustard
• 1 teaspoon milk
• 1-1 1/2 teaspoons. prepared horseradish, to taste
• 2 tablespoons white onion, minced
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon white vinegar
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• Salt and hot sauce, to taste

1. Combine all ingredients in a bowl. Cover and refrigerate at least one hour before using.

Puppy Dogs

Sometimes you just have to have fun with your food!


Makes: 6 lil dogs (2 servings)
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 3 all-beef hot dogs, cut in halves (mark an X on the ends for better presentation)
• 6 slider buns
• Ketchup and mustard

1. Cook the dogs on your grill, or boil them.

2. Toast buns, then split. Add dogs, ketchup, and mustard. Enjoy!

From the Grill and Smoker

Apple-Cinnamon Fattie
Asian Grilled Chicken Salad
Atomic Buffalo Turds
Aunt Millie Burger
Bacon and Cheddar Fatties
Bacon Cheddar Cheese Wings
Bacon Cheeseburger Doggy Style
Barbecue Bean and Bacon Dogs
Basic BBQ Rub
Basil and Sundried Tomato Fattie
Big Ben Burger
Bohemian Burger
Boss Burger
Breaded grilled 'almost fried' chicken wings
Brooklyn Burger
Buffalo Thigh Sliders
Camelot Burger
Carrot Popsicles
Casanova Burger
Cheese & Burger Society Burgers
Cheesy Chorizo-Topped Burgers
Cheyenne Burgers with Chipotle Onion Rings
Chicken Satay with Peanut-Coconut Sauce
Chili Dog Sauce
Chili for Hot Dogs or Hamburgers
Chili Garlic Wings
Chorizo and Cheddar Fattie
Chorizo Sliders
Coach Potato Burger
Coffee-Crusted Porterhouse Steak
Crab Louie Burger
Creamy Grilled Corn Salad
Creamy Mushroom Cheeseburger
Creole Roast Beef Wraps
Cuban-Style Burger
Cuban Tenderloin Slider
Fiery Pork Tenderloin Sliders with Avocado Cream and Roasted Poblanos
Fiesty Hot Dog with Chipotle Potato Salad
Fire-Roasted Tomato Vinaigrette
Firehouse Burger
Franks-and-Beans Fattie
Frito Chili Cheese Dogs
Greek Burgers
Greek Fire-Roasted Chicken
Grill-Top Shrimp "Boil"
Grilled Alaskan King Crab Legs
Grilled Artichoke Hearts
Grilled Avocado Guacamole
Grilled Big Mac
Green Lightning Shrimp
Grilled Avocado, Tomato and Red Onion Salad
Grilled Bologna (Baloney) Sandwich
Grilled Banana Sundae
Grilled Brats with Stuffed Portabellos
Grilled Brussels Sprouts
Grilled Buffalo Chicken Tacos
Grilled Burgers on Jalapeño Buns with Corn and Tomato Pasta
Grilled Cabbage with Kielbasa
Grilled Cactus
Grilled Chicken Breasts with Creamy Red Pepper Sauce
Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette
Grilled Chicken Gyros with Tomato Tzatziki
Grilled Chicken Pasta Salad
Grilled Chicken Rigatoni Florentine
Grilled Chicken Sliders with Spicy Coleslaw
Grilled Chicken Stir-Fry
Grilled Corn Salsa
Grilled Crab-Stuffed Jalapenos
Grilled Croquettes with Creole Sauce
Grilled Fingerlings with Tarragon Vinaigrette
Grilled French Bread Pizzas
Grilled French Bread Sausage, Pepper and Onion Pizza
Grilled Greek Peppers
Grilled Green Beans
Grilled Hawaiian French Bread Pizza
Grilled Hobo Packets
Grilled Honey-Rosemary Chicken Thighs
Grilled Hot Dog Sandwich
Grilled Italian Chicken Sliders with Tomato Jam
Grilled Jerk Sliders with Jamaican Slaw
Grilled Malibu Chicken
Grilled Mangoes
Grilled Meatloaf Sandwiches
Grilled Mexican Nacho Cheese Pizza
Grilled Mexican Street Corn
Grilled Okra Popsicles
Grilled Old Bay Chicken
Grilled Onion Cheese Buds
Grilled Pineapple Salsa
Grilled Pizza Burgers
Grilled Pizzas
Grilled Polenta with Mushrooms
Grilled Polenta with Red Pepper Relish
Grilled Pork Satay
Grilled Pork Tenderloin Sliders with Berry Sauce and Blue Cheese Butter
Grilled Potato Salad #1
Grilled Potato Salad #2
Grilled Potato Salad #3
Grilled Potato Skins with Horseradish Sour Cream
Grilled Red Potatoes
Grilled Sausage Po'Boy
Grilled Sausage Sandwiches
Grilled Shrimp with Garlic and Creamy Corn Salad
Grilled Smoked Paprika Potato Salad
Grilled Smoked Sausage Reuben
Grilled Smoked Sausage with Fiesta Cheese Rice
Grilled Smoked Sausage with Mango Salsa
Grilled Southwestern Pork Tenderloin Sliders
Grilled Spicy Honey Chicken Thighs
Grilled Sriracha Chipotle Wings
Grilled Stuffed Bell Peppers
Grilled Sweet and Spicy Wings
Grilled Thai Chicken Thighs
Grilled Thai Chicken Thighs with Noodles
Grilled Tuscan Chicken
Grilled Venezuelan Hot Dogs
Grilled Watermelon Salad
Grilled Zucchini Salad
Gypsy Burger
Handyman Burger
Havana Burger
Hawaiian Grilled Chicken Dinner
Hickory-Grilled Bacon-Wrapped Pork Tenderloin Medallions
Homemade (Cheater) Pastrami
Homemade Bacon
Homemade BBQ Sauce
Homemade Burger Buns
Homemade Pickle Relish
Honey-Stung Chicken Breasts
Honky Tonk Burger
Hot Brat Sliders
Hot Chick on a Stick
Hot Dog Fatties
Hot Dog Po Boys
Hot Dog Salad
Hot Dogs with Chili, Onions and Slaw
Hot Grilled Chicken Wings
Infrared-Cooked Thanksgiving Turkey
Isabella Burger
Jalapeno Steak Sauce Sliders
Jamaican Jerk Sliders
Jamaican Jerked Chicken
Johnny Appleseed Burger
Keri's Hot-Apple Baked Beans
Key West Grilled Chicken
Laquered Chicken with Grilled Pineapple Salsa
Louisiana Burger
Macho Nacho Burger
Mama Mia Burger
Manchego Cheese and Garlic Hot Dogs
Maple-Glazed Grilled Sweet Potatoes
Mesa Grill Steak Sauce
Miss Daisy Burger
Mixed Grill
Moink Balls
Mona Lisa Burger
Muffaletta Burger
Muffaletta Fattie
Mushroom Marsala Burger
Nacho Dogs
New School Bologna Sandwich
Oaxacan Grilled Shrimp with Mexican Rice
Old Bay Grilled Steak Fries
Onion-Smothered Hot Dogs
Pancake Fattie
Pepper Jack Cheese Sauce
Pimento Cheese Fattie
Pioneer Burger
Pork and Chorizo Burgers
Pulled Pork Nachos
Pulled Pork Pockets
Pizza Fattie
Puppy Dogs
Rhinelander Burger
Ribs and Onion Rings
Roadhouse Burger
Roasted Habanero Mayonnaise
Roasted Jalapeno Chicken
Roasted Poblano Fattie
Roasted Rosemary and Garlic Chicken
Roasted Tomatillo Salsa
Roasted Tomato and Jalapeño Chorizo Fattie
Roasted Tomato Bruschetta
Sheboygan Burger
Smoked Apple Breakfast Fattie
Smoked Bacon-Wrapped Olives
Smoked Bacon-Wrapped Tater Tots
Smoked Bologna
Smoked Chicken and Wild Rice Soup
Smoked Chicken Thighs
Smoked Fattie Nachos
Smoked Fatties
Smoked Pizza Fattie
Smoked Sea Turtle Eggs with BBQ Sauce
Smoked Stromboli Fattie
Smokey Bacon Wraps
Smoky Mountain Chicken Sandwich
Southern Belle Burger
Spicy Beef Skewers with Sour Cream
Spicy Grilled Chicken Tortilla Soup
Spicy Mango/Pineapple Hot Dogs
Spicy Onion Hot Dogs
Sriracha-Glazed Pork Tenderloin Sliders
Steak, Chicken and Burgers Asada
Steak Fajitas
Swedish Sweet Mustard
Sweet and Spicy Onion Relish
Texas Bean Burger
Texas Burger
Twice-Grilled Peppers with Caper-Basil Vinaigrette
Uncle Sam Burger
Veggie-Stuffed Grilled Onions
Waldorf Burger
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Jalapeño Steak Sauce Sliders

Simple and tasty. I am not usually a big fan of steak sauce, but it works well with the jalapeño.


You could substitute Worcestershire sauce instead.

Makes: 6 sliders
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 lb ground beef
• 2 T steak sauce, plus more for topping
  
• 1 large jalapeño, diced
• 2 slices pepperjack cheese
• 6 slider buns

1. Heat grill to high.

2. In a bowl, combine the beef, steak sauce, and jalapeño. Form into small patties. Grill until done. Top with small pieces of the cheese.

3. Place patties on buns and top with a few more drops of steak sauce.

Chorizo Sliders

I cannot tell you how good these were. First, you can't beat Mexican chorizo in a burger. Add to that a fantastic, but easy, avocado mayonnaise, and you have a great dish.


I can't recall where I found the original recipe, but it called for using ground Spanish chorizo instead of Mexican style. While Mexican chorizo is seasoned with chili peppers and vinegar, Spanish chorizo is made basically with pork, sweet paprika and garlic, and is cured either to a hard sausage consistency, to be sliced and eaten as an appetizer, or to a softer consistency to use in cooking.

Makes: 10 sliders
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1/2 lb Mexican chorizo
• 1 lb ground pork
• 1/4 cup Worcestershire sauce
• 1 T paprika
• 1 cup Queso blanco, shredded (any good melting Mexican cheese will do)
• 2 small ripe avocados
• 1 lemon
• 1 garlic glove, minced
• 1/4 cup light cream
• 10 slider rolls
• Lettuce and red onion, sliced, for topping

1. Heat cast iron skillet over medium-high heat.

2. Place chorizo and pork in a bowl with the Worcestershire sauce, paprika, and salt and pepper to taste. Add a quick drizzle of olive oil. Combine well and form into small patties.

3. Cook patties for 3 minutes per side. Top with cheese and melt.

4. For the sauce, place avocados, lemon juice, garlic, and cream into a food processor and puree until smooth and mayonnaise-like.

5. Serve the sliders on buns topped with lettuce, onions and the avocado sauce.

Pork Schnitzel Sliders

Super easy to make, and great!


If you use an entire tenderloin (about 3 pounds), you'll end up with a lot of these! Enough for a big party!

Makes: 16 sliders, 8 servings
Prep time: 10 minutes
Cook time: 6 minutes
Printable Recipe

Ingredients:

• 8 1/2" thick slices of pork tenderloin, trimmed
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 4 cups plain dried bread crumbs
• 2 T extra-virgin olive oil
• 2 T butter
• 1 t dried thyme
• 16 slider rolls (I used whole wheat dinner rolls)
• 2 lemons
• Dill pickle slices and mayonnaise, if desired

1. Pound out the tenderloins until thin. Cut each piece in half (bun-sized).

2. Place flour in a shallow plate and season with salt and pepper.

3. Place eggs in another shallow plate and beat in milk.

4. Place bread crumbs in another shallow plate and season with salt and pepper.

5. Working in batches, place pork in flour and cover well. Shake off excess. Next, place in the egg mixture. Shake off excess. Finally, roll in bread crumbs. Transfer to a plate and put in the fridge for 10 minutes.

6. Heat butter and oil in a large saute pan. Add thyme and cook for 1-2 minutes.

7. Working in batches, add the pork and cook over medium-high heat 2-3 minutes per side.

8. Place schnitzels on buns and top with dill pickle slices and mayo, if desired

9. Serve with lemon wedges for squeezing.

Muffuletta Sandwiches

I love olive salad. I love it even more when it's on a muffuletta sandwich.


I made up a big batch of olive salad and had it on a bagel muffuletta ala Cajunlicious and also on sliders. The longer you let the olive salad get happy in the fridge before using it, the better it is.



For the olive salad:

Makes: About 3 cups
Prep time: 20 minutes
Cook time: A few days
Printable Recipe

Ingredients:

• 1 1/2 cups green olives, pitted and coarse-chopped
• 1/2 cups Kalamatta olives, pitted and coarse-chopped
• 1 cup Gardiniera, coarse-chopped
• 1 tablespoon capers
• 3 garlic cloves, minced
• 1/8 cup celery, sliced thin
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons dried oregano
• 1 teaspoons crushed red pepper flakes
• 3 tablespoons red wine vinegar
• 1 large red bell pepper
• 1 green onion, sliced thin
• 1 - 1 1/2 cups extra virgin olive oil

1. Roast the red bell pepper on your grill or in the oven. Let cool. Remove skin and seeds then chop. (Alternatively, you can use a few jarred roasted red bell peppers).

2. Combine all ingredients in a large bowl. Add salt and pepper to taste. Start with using just 1 cup of the oil. Add more if necessary. Cover and refrigerate for at least one day, up to a week, stirring occasionally. Add more oil if needed.

For the muffuletta bagels:

Makes: 2 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

• 4 tablespoons olive salad (see above), or more
• 2 bagels, sliced
• 4 slices provolone cheese
• 4 slices hard salami
• 2 slices Canadian bacon (or mortadella, pimento olive loaf, or bologna)

1. Preheat oven to 400 F.

2. Place half of olive salad on each bagel bottom. Top with cheese and meats. Add remaining olive salad and top bagel bun.

3. Wrap bagels in foil and place on a baking sheet. Bake 10-15 minutes or until cheese is melted.

For the muffuletta sliders:

1. Make the muffuletta bagel recipe, above, except using slider buns. Cut remaining ingredients in half, and bake for only 10 minutes.

Crispy Salami Sliders

I found this great idea over at Mikey's Kitchen.


The cool part about these sliders is the crispy salami, which adds a nice flavor change and a little crunch.

Makes: 8 sliders
Prep time: 10 minutes
Cook time: 6-8 minutes
Printable Recipe

Ingredients:

• 1 lb ground beef
• 1 t Worcestershire sauce
• 8 slider rolls
• Dill pickle slices
• 1 medium onion, diced
• 2 slices pepper jack cheese, divided into 8 smaller pieces
• 8 slices salami

1. Preheat your grill.

2. Saute onion in a small skillet with olive oil. Season with salt and pepper. Keep warm.

3. Heat another skillet over medium heat and add the salami. Cook until browned and crispy. Remove.

4. In a large bowl, combine the beef, Worcestershire, and salt and pepper. Form into 8 small patties.

5. Grill burgers, about 3 minutes per side. Top with cheese and melt.

6. Assemble sliders by placing salami on bun bottom. Top with burger, onions, and pickles.

Grilled Southwestern Pork Tenderloin Sliders

These really came out great! The tenderloin is tasty, tender and juicy, and the adobo mayo is really good too!

You can substitute grilled red onion for the green onions if you wish.

Makes: 8-12 sliders
Prep time: 10 minutes
Cook time: 35 minutes
Printable Recipe

Ingredients:

• 2 T olive oil, divided
• 1-2 lb pork tenderloin
• 2 t chili powder
• 3/4 t ground cumin
• 1/2 t salt
• 1/2 t black pepper
• 1 bunch green onions
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, minced
• 1/2 lime, juiced
• 12 slider rolls, sliced in half horizontally
• 12 slices Monterrey Jack cheese

1. Prepare grill for direct cooking.

2. Rub oil over tenderloin. Combine the chili powder, cumin, salt and black pepper in small bowl. Rub mixture onto the tenderloin.

3. Place green onions in a bowl and drizzle with remaining oil. Toss to coat.

4. Combine mayonnaise, chipotle pepper and lime juice is small bowl until well blended. Cover and refrigerate. Note: You may want to add some more of the adobo sauce, to taste.

5. Grill tenderloins until temperature reaches 145 F, about 15-20 minutes, turning occasionally. Remove to a plate and cover with foil. Let rest 10 minutes.

6. Grill green onions until wilted and starting to brown, 3-4 minutes. Remove and chop coarsely.

7. Cut the tenderloin into thin slices.

8. To serve, spread mayo mixture on rolls. Top with tenderloin, cheese, and green onion.