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1,080,088 views Spend half the time to feed double the crowd with these simple but delicious sliders!
12 sliders
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INGREDIENTS
For the Chopped Cheese Sliders
4 tbsp neutral oil
1 ½ lb (lean) ground beef
0.5 small yellow onions, chopped
1 ½ tsp Abobo seasoning
8 slices American cheese, divided
1 package (12 roll) dinner rolls, cut in half horizontally + toasted
Iceberg lettuce, very finely chopped
Tomato, thinly sliced
Mayo
Ketchup
For the Eggplant Parmesan Sliders
1 medium or 2 small eggplants
As needed kosher salt
3 tbsp olive oil
1 small yellow onion, diced
4 garlic cloves, minced
¼ tsp crushed red pepper flakes
1 tsp dried oregano, divided
2 tbsp tomato paste
1 cans (28 oz) hand crushed San Marzano tomatoes
1 sprig large basil
2 cup all purpose flour
1 tsp kosher salt
1 tsp freshly ground black pepper
4 eggs, beaten
2 cup breadcrumbs
1 tsp dried basil
½ tsp dried oregano
As needed fry oil
8 oz low moisture mozzarella cheese, thinly sliced
4 oz parmesan cheese, grated
6 slices fresh (high moisture) mozzarella
1 package (12 roll) dinner rolls, cut in half horizontally + toasted
For the BLT Sliders
1 package bacon
1 in large focaccia or ciabatta loaf, cut half horizontally
Ranch Aioli (see recipe below)
As needed olive oil
As needed kosher salt
As needed freshly ground black pepper
2 garlic cloves, halved
Lettuce of choice
Tomato, thinly sliced
For the Ranch Aioli
2 whole eggs
1 tsp dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp white vinegar
1 garlic clove, crushed
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp paprika
⅛ tsp cayenne
2 cup vegetable oil
¼ cup fresh parsley, chopped
2 tbsp fresh chives, chopped
2 tbsp fresh dill, chopped
1 tsp Worcestershire sauce
2 dashes hot sauce of choice
DIRECTIONS
1.
For the Chopped Cheese Sliders
1.
Preheat a large cast iron skillet or griddle with the neutral oil.
4 tbsp neutral oil
2.
Add the beef patties and onion to the skillet. Season the burgers with a sprinkling of adobo seasoning. Cook until the burgers are browned on one side, about 4-5 minutes.
1 ½ lb (lean) ground beef
1 ½ tsp Abobo seasoning
3.
Begin chopping up the burger into small pieces using a flat end of a metal spatula. Gradually, fold the onions into the beef. Continue cooking until all the beef is completely browned and the onions are translucent, about 4-5 minutes.
0.5 small yellow onions, chopped
4.
Push the beef/onion mixture into a rectangle the size of the bun slab. Lay the 3/4th of the slices of american cheese over the meat and allow it to melt for 1-2 minutes.
6 slices American cheese, divided
5.
Transfer the cooked cheesy beef mixture onto the bottom half of the dinner rolls using a large spatula. This may take two or more transfers.
1 package (12 roll) dinner rolls, cut in half horizontally + toasted
6.
When ready to serve, top the sliders with the remaining cheese slices, lettuce, tomato, mayo, ketchup, and finally, the top half of the dinner rolls.
2 slices American cheese, divided
Iceberg lettuce, very finely chopped
Tomato, thinly sliced
Mayo
Ketchup
7.
Serve immediately.
8.
For the Eggplant Parmesan Sliders
1.
Line two large rimmed baking sheets with paper towels.
2.
Slice the eggplant into ⅓ inch slices.
1 medium or 2 small eggplants
3.
Place the eggplant slices on the prepared sheet trays. Sprinkle the slices with salt on both sides. Stack the trays one over the other to weigh down the slices. Top the final tray with another (unlined) sheet tray. Weigh down the stack of sheet trays with a heavy-duty casserole dish. Let the eggplant slices sit for 1 hour.
As needed kosher salt
4.
Begin heating the oil in a large dutch oven.
3 tbsp olive oil
5.
Add the onion and cook for 3-4 minutes or until slightly tender. Add the garlic and cook for an additional 1-2 minutes or until fragrant.
1 small yellow onion, diced
4 garlic cloves, minced
6.
Add the crushed red pepper flakes, dried oregano, and tomato paste. Stir well to incorporate and cook for 1-2 minutes more.
¼ tsp crushed red pepper flakes
½ tsp dried oregano, divided
2 tbsp tomato paste
7.
Add the crushed tomatoes and basil sprig. Reduce the heat to medium-low. Cover and allow the sauce to cook for 30-45 minutes.
1 cans (28 oz) hand crushed San Marzano tomatoes
1 sprig large basil
8.
Prepare three large shallow dishes. One with the flour, salt, and pepper, another with the eggs, and the final dish with the breadcrumbs and remaining dried herbs.
2 cup all purpose flour
1 tsp kosher salt
1 tsp freshly ground black pepper
4 eggs, beaten
2 cup breadcrumbs
1 tsp dried basil
½ tsp dried oregano
9.
Dredge the eggplant slices in the flour mixture, then egg, and finally the breadcrumbs. Transfer the dredged slices to a rack placed in a large rimmed baking sheet until ready to fry.
10.
Preheat a large skillet with ½ inch of oil to 375 °F.
As needed fry oil
11.
Working with 2 or 3 slices at a time, fry each side for 3-4 minutes or until golden brown on both sides.
12.
Transfer the fried eggplant to a large rimmed baking sheet lined with paper towels. Let cool to room temperature.
13.
In a 9-inch square casserole dish, start assembling the casserole. Start with a layer of sauce, then a layer of eggplant, followed by a layer of low moisture mozzarella and parmesan cheese. Repeat this layering process until the casserole dish is filled. Make sure to finish with a layer of fresh mozzarella slices.
8 oz low moisture mozzarella cheese, thinly sliced
4 oz parmesan cheese, grated
6 slices fresh (high moisture) mozzarella
14.
Cover the casserole dish with a layer of aluminum foil and bake at 375 °F for 30-40 minutes.
15.
Uncover the casserole and bake for another 30 minutes. Increase the temperature to 425 °F and bake for an additional 10-15 minutes or until browned and bubbling.
16.
Allow the eggplant parmesan to cool for 20-30 minutes before slicing and transferring to the cut slider buns.
1 package (12 roll) dinner rolls, cut in half horizontally + toasted
17.
Add the tops of the slider buns and keep warm until ready to serve.
18.
For the BLT Sliders
1.
Preheat the oven to 350°F with convection.
2.
Spread the bacon strip out on a parchment-lined baking sheet.
1 package bacon
3.
Once the oven is preheated, roast the bacon for 15-20 minutes or until completely cooked through and crisp.
4.
Brush the cut sides of the bread load with olive oil and season with salt and pepper.
1 in large focaccia or ciabatta loaf, cut half horizontally
As needed olive oil
As needed kosher salt
As needed freshly ground black pepper
5.
Toast the bread in th preheated oven for 5-8 minutes or until evenly toasted and slightly crisp.
6.
Once the bread has been toasted, rub the cut sids of the garlic cloves all over the bread.
2 garlic cloves, halved
7.
Spread an even layer of the Ranch Aioli over one half of the bread loaf.
Ranch Aioli (see recipe below)
8.
Layer the lettuce over the aioli, then add the tomato slices, and finally, the cooked bacon.
Lettuce of choice
Tomato, thinly sliced
9.
Top with the remaining half of bread loaf, cut into squares, and enjoy.
10.
For the Ranch Aioli
1.
In a high-sided container, combine the eggs, mustard, lemon juice, vinegar, garlic, and salt. Whisk to combine.
2 whole eggs
1 tsp dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp white vinegar
1 garlic clove, crushed
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp paprika
⅛ tsp cayenne
2.
Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture.
2 cup vegetable oil
3.
Combine using an immersion blender at high speed until the mixture becomes thick and homogenous.
4.
Fold in the fresh herbs, Worcestershire sauce, and hot sauce. Store in an airtight container and refrigerate for up to 2 weeks.
¼ cup fresh parsley, chopped
2 tbsp fresh chives, chopped
2 tbsp fresh dill, chopped
1 tsp Worcestershire sauce
2 dashes hot sauce of choice
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