Spicy Juicy Lucy Fer Sliders Recipes

Steps:

• Combine the mayonnaise, mustard, lemon juice, capers, cornichons and tarragon in a large bowl. Fold in the shrimp and celery root. Serve on buttered toasted mini brioche buns with Bibb lettuce.

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

Steps:

• Combine the beef, 1 tablespoon sriracha (or more if you're feeling spicy), 1 teaspoon salt and a few good turns of pepper in a large bowl. Mix with your hands to combine, being careful not to overmix. Divide into 4 parts, roll into balls and create a large divot in the center of each. Fill each divot with an equal amount of cheese. Seal in the cheese and press into patties. Season with salt and pepper on both sides.
• Lightly oil a cast-iron pan or grill and heat over medium-high heat. Grill the burgers to desired doneness, 4 to 5 minutes on each side. Lightly butter the buns. Grill the buns until golden brown, 1 to 2 minutes.
• Meanwhile, heat a medium cast-iron pan over medium-high heat. Add the butter and melt. Add the onions and season with salt. Cook, stirring occasionally, until golden brown, 5 to 10 minutes.
• To serve: I like this order: bun, large squiggle of mayo, lettuce, tomato, meat, smiley face of sriracha, onions, bun. Enjoy!

Steps:

• Heat the oil in a large skillet over medium heat and add the onions, spreading them into an even layer. Cook, without stirring, until the edges of the onions are beginning to brown, 5 minutes. Stir the onions and continue to cook, stirring occasionally, until browned and caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1 to 2 minutes, and remove from the heat.
• Preheat the oven broiler. Divide the meat into 12 portions, about 2 ounces each. Form a patty around each piece of cheese and flatten to 2 1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined baking sheet and sprinkle all the patties with 3/4 teaspoon salt.
• Broil until the cheese is melted and the burgers are still a bit pink inside, about 6 minutes. The burgers will be cooked to at least medium in order to melt the cheese but still stay juicy.
• Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl. Brush the burgers with some of the ketchup sauce and divide the rest among the bottom halves of the buns. Place a burger on each bottom bun, top with some of the spicy onions and finish with a top bun. Serve warm.

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper. Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls. Create a large divot in the center of each ball and fill each with 1 slice of the cheese that's been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper.
• Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside.
• Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper.
• Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes.
• Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy!