CARIBBEAN JERK SLIDERS
Provided by Eddie Jackson
Time 50m
Yield 8 servings
Number Of Ingredients 36
Steps:
- Preheat a grill pan over medium-high heat.
- Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
- Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
- Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
- Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
- Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
- Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
- Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
- Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
- Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
- Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
CHIPOTLE PORKY JOE SLIDERS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 12 sliders
Number Of Ingredients 15
Steps:
- In a small pan over medium heat, add the coriander and cumin and cook until toasted and aromatic, about 2 minutes. Grind if desired, or leave whole. Heat a large Dutch oven over medium heat, and add 2 tablespoons oil. Add the pork and bacon, sprinkle with the toasted spices and a generous pinch of salt, and cook until brown, stirring occasionally.
- Meanwhile, in a medium saute pan over medium heat, add the remaining oil and the onions, cook 1 minute. Add the jalapenos, cook 1 minute. Add the garlic, cook, stirring until the garlic softens slightly and becomes aromatic. Transfer the contents of the pan to the Dutch oven. Add the tomatoes, sugar, vinegar and chipotle in adobo. Simmer over low heat for 20 minutes. Serve on your favorite toasted burger or slider bun topped with a big pinch of cilantro.
CHIPOTLE SLIDERS
This recipe has to be the ultimate in a fast-fix mini burger with simply fabulous flavor! Creamy mayo, cheese and sweet Hawaiian rolls help tame the heat of the chipotle peppers. -Shawn Singleton, Vidor, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 sliders.
Number Of Ingredients 7
Steps:
- Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties., Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops.
Nutrition Facts : Calories 377 calories, Fat 25g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 710mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
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