Best 8 Sliders With Spicy Berry Sauce Recipes

SLIDERS WITH SPICY BERRY SAUCE

Steps:

• In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Cool slightly. Transfer to a food processor; process until pureed. Reserve 1/4 cup sauce for brushing burgers., For sliders, split rolls horizontally in half. Spread bottoms with butter. In a large bowl, combine beef, salt and pepper, mixing lightly, but thoroughly. Shape into twenty-four 1/2-in.-thick patties, pressing an indentation in the center of each., In two batches, grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°, brushing tops with reserved sauce after turning. Top with cheese; grill, covered, 15-30 seconds longer or until melted. Serve on rolls with onion, tomatoes and remaining sauce.

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

SPICY SLIDERS

Steps:

• Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
• Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
• Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, 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.

SPICY PORK BELLY SLIDERS

Steps:

• To make the marinade, put the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl and mix well to combine. Add the pork and turn to coat the meat. Cover and refrigerate overnight.
• The next day, set a large sauté pan over medium heat. Once it's hot, add the pork, working in batches so as not to overcrowd the pan and leaving any liquid in the bowl. Cook, stirring occasionally and flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. (If you overcrowd the pan, the meat will steam instead of sear.) Transfer to a platter.
• When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
• To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.
• Cooks' Note:
• The pork belly must be marinated overnight. You can also grill the pork on an outdoor grill over a high flame. The sugars in the marinade will char and caramelize, giving you a more interesting texture and flavor, but be careful not to burn the pork.

SPICY ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Roughly chop roast beef until crumbly.
• Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
• Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

BURGER SLIDERS WITH SECRET SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, mix beef, eggs, 1/2 cup minced onion, garlic powder, salt and pepper just until combined; do not overmix. Place meat mixture on a large, parchment-lined baking sheet; shape into two, 6-in. x 8-in. rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15-20 minutes., Meanwhile, without separating rolls, cut rolls in half horizontally. Spread 1/4 cup of dressing evenly over bottom halves of rolls., Blot meat with paper towels to remove excess fat; top meat with cheese and return to oven. Bake until cheese has just melted, 2-3 minutes. Place meat on bottom halves of rolls; spread with remaining 1/4 cup dressing. Layer with pickles, remaining 1/4 cup minced onion and shredded lettuce; replace with top halves of rolls. Brush butter on top of rolls; sprinkle with sesame seeds. Serve immediately.

BACON CHEDDAR SLIDERS WITH SPICY CHIPOTLE SAUCE

Steps:

• Make Chipotle Sauce: Whisk together all sauce ingredients in a bowl.
• To make burgers: Combine beef, onion, salt and pepper in a medium bowl. Shape into 24 2-inch patties. Coat a large nonstick griddle, grill, or outdoor grill with cooking spray and heat over medium-high heat. Cook patties for 3-4 minutes per side or until well browned.
• Top each with 1 Tablespoon cheese and melt. Place bacon on top of warm cheese. Serve each slider on a bun with one piece of lettuce and 1 Tablespoon chipotle sauce.