Spanish Style Beef Sliders Recipes

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
• Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.

Steps:

• Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
• Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
• While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
• Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
• Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
• Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

Steps:

• Place ground sirloin in a medium bowl. Combine smoked paprika with grills seasoning in a separate bowl. Sprinkle over meat.
• Add onion and parsley to meat, along with a drizzle of olive oil, then mix well.
• Place meat on cutting board. Divide into 12 small patties by scoring it into 4 sections, then making 3 patties from ach section.
• Combine peppers with Worcestershire sauce and hot sauce in a food processor; process until it forms a sauce that's mostly smooth. Set aside.
• Coat a large nonstick skillet with olive oil, and place over medium high heat.
• Cook patties for 3 minutes on the first side and then 3 minutes on the other side.
• Top with cheese during the last minute of cooking.
• Wipe pan, then add another drizzle of olive oil and reapeat until all paties are done.
• Place finished patties on bun bottoms, and some shredded lettuce and top with red pepper sauce. Cover with tops of buns.