Slide Into Flavor



Ever hear of a guy named Walter Anderson? He is the culinary genius who created White Castle and the world-famous concept of the slider (they call it a slyder, just so we're clear here). Thanks to good ole Walt, we can all chow down on lots of teeny, tiny burgers and call ourselves gourmets.

While my pre-kashrut youth was spent gobbling down those 21/2-inch-square mouthfuls of ground beef and onions, my kosher adult years have seen me take my fascination with these babies to a whole new level.

Sliders are smaller than the super-sized fast-food staples we've grown accustomed to, but small in size doesn't mean small in flavor. Your sliders don't have to be limited to beef; they can be reinvented by using chicken or fish — even veggies.

If sliders are guilty pleasures, then lock me up and throw away the key. Better yet, put me in the kitchen with the following recipes and sentence me to a lifetime of chowing down on these scrumptious treats.

Mushroom and Beef Sliders


3 lbs. ground beef 
salt and pepper to taste 
1 Tbsp. margarine 
1 Tbsp. olive oil 
1 lb. sliced mushrooms (your choice but I like to use at least 2 different kinds) 
1 red onion diced 
2 Tbsps. white wine 
Dijon mustard and mayonnaise to taste 
12 dinner rolls

Melt margarine and olive oil in large sauté pan. Add the mushrooms, onion and wine and sauté just until the mushrooms and onions are soft, season with salt and pepper to taste. Set the vegetables aside.

In a bowl, combine the ground beef and salt and pepper in a bowl; divide the meat into 4 ounces patties. You can cook them on a grill or in a grill pan. Toast the buns slightly and spread the mayonnaise and Dijon mustard on them.

Place beef patty on bottom bun and spoon the mushroom and onion mixture over the patty and top with the remaining bun.

Makes 12.

Caramelized Onion Turkey Sliders


Onion Ingredients:

2 tsps. olive oil 
1 large sweet onion, thinly sliced 
pinch salt and pepper 
2 tsps. sugar 
1/3 cup of your favorite barbecue sauce

Burger Ingredients:

1 lb. ground turkey 
2 tsps. olive oil 
1 celery stalk, finely chopped 
2 green onions, finely chopped 
1 Tbsps. Tabasco sauce 
1 tsp. smoked paprika 
1/4 cup mayonnaise 
salt and pepper 
8 rolls

Heat 2 teaspoons of olive oil in a skillet. Saute the celery and green onion and season with salt and pepper. Cook until slightly soft, about 6 to 8 minutes. Set the mixture aside.

In the same skillet, heat 2 more teaspoons olive oil. When oil is hot, saute the onions with the sugar and season with salt and pepper and cook. Saute about 15 to 20 minutes until the onions are golden, stirring occasionally.

In a bowl combine the ground turkey, Tabasco sauce, smoked paprika, mayonnaise, and cooked onion and celery mixture. Season with salt and pepper. Gently combine the ingredients. Make 8 small patties.

Either spray a skillet with nonstick spray or heat 1 tablespoon olive oil in the skillet. Cook until the bottoms are just turning brown, about 4 minutes. Flip the burgers, baste with barbecue sauce and cook 4 more minutes. Flip once again, baste it with the barbecue sauce and cook for 2 or 3 more minutes. Place patty in bun and top with caramelized onions.

Makes 8.

Lamb Sliders


11/2 lbs. lean ground lamb 
2 Tbsps. minced garlic 
2 tsps. salt 
2 tsps. cracked black pepper 
1 Tbsp. olive oil 
8-10 small rolls, split (mini sandwich rolls or small dinner rolls work great)

To make the sauce: In small bowl, combine the mock yogurt, garlic, cucumber, olive oil, lemon juice, parsley, pepper and salt. Refrigerate until ready to use.

To make the lamb burgers: In large bowl, combine all the ingredients except the oil. Form the mixture into 8 to 10 small, thin patties. Heat a skillet (cast iron is good to use) over high heat and brush with oil. Add the lamb burgers and cook for about 2 to 3 minutes on each side for medium.

Lightly toast the rolls, then place a lamb burger in each and top with the sauce.

Makes 8 to 10.

Hot Lox Sliders


1 lb. lox 
4 green onions, minced 
2 Tbsps. fresh minced dill 
1 Tbsp. lemon juice 
3 Tbsps. Dijon mustard 
1 Tbsp. olive oil 
1 egg 
3-4 Tbsps. breadcrumbs 
2-3 Tbsps. olive oil 
8 small dinner rolls, toasted 
8 slices cucumber 
8 slices of avocado

Place the lox in the bowl of a food processor and pulse a few times to get smallish pieces. Be careful not to make it a puree.

Place the minced lox in a bowl and add the egg, bread crumbs, green onions, dill, lemon juice, mustard and olive oil. Season with pepper.

Form the mixture into 8 small patties. Heat 2 tablespoons of olive oil in a skillet and lightly sear both sides of the patty and immediately place it on the bottom half of toasted roll. Top with a cucumber and avocado slice and top with remaining bun.

Makes 8.

Chicken and Veggie Sliders


1 Tbsp. olive oil 
1 green bell pepper, chopped 
1/2 medium red onion, chopped 
2 cloves garlic, chopped 
2 boneless skinless chicken breasts 
1/2 cup barbecue sauce 
1/4 can (7 oz.) chipotle peppers in adobo sauce 
8 small buns 
1/2 cup minced mushrooms 
8 tomatoes slices 
2 cups bean sprouts

Heat the oil in a skillet. Saute the pepper, mushrooms, onion and garlic in the skillet until they start to get a little soft.

Add the chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken is done, about 20 minutes.

Preheat oven to 375°.

Remove chicken from sauce; place on a plate to cool for 5 minutes. Shred the chicken and return it to the sauce stirring to coat.

Place the bottom half of the buns on a cookie sheet. Divide the chicken mixture evenly among them and then top with tomato slices and the sprouts. Top with the top of the bun, secure with a tooth pick and serve.

Makes 8.

Salmon Sliders


11/4 lbs. salmon filets, chopped (not too small) 
1 large egg, lightly beaten 
1 Tbsp. mayonnaise 
2 tsps. lemon juice 
a few dashes of hot sauce 
2 tsps. Old Bay seasoning 
1/2 tsp. salt 
1/2 tsp. pepper 
2 Tbsps. chopped cilantro 
3 green onions, chopped, green and white parts 
11/4 cups crushed crackers 
12 mini buns, split 

Toppings: tartar sauce, sliced red onions, cucumber slices (at least 24)

Line a baking sheet with aluminum foil and coat with cooking spray.

In a bowl, combine the egg, mayonnaise, lemon juice, hot sauce, Old Bay, salt, pepper, cilantro and green onions. Fold in the chopped salmon and cracker crumbs; the mixture will be very thick.

Shape the mixture into 12 patties. Place the patties on the cookie sheet and cover them with plastic wrap and refrigerate for at least one hour.

Preheat oven to 375°. Place baking sheet with patties in the oven and bake for 10 to 12 minutes, or until firm.

Place the patties on bottom halves of buns, top with tartar sauce, red onions and 2 cucumber slices each.

Makes 12 sliders.

Eileen Goltz is a freelance food writer and the author of Perfectly Pareve. Email her at: [email protected] Her blog address is:



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