Hotter Than Hell Sliders Recipes

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JACK'S SLIDERS

Provided by Food Network

Time 30m

Yield 6 to 12 servings

Number Of Ingredients 14



Jack's Sliders image

Steps:

  • Preheat the oven to 450 degrees.
  • Mix the beef, sausage, onions, garlic, thyme, parsley, egg, Parmesan, breadcrumbs, ricotta and salt in a bowl together with your hands (like mixing play dough). Form 1 1/2-inch inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Add the meatballs and brown on all sides, about 3 minutes. Place the skillet in the oven to finish cooking, 5 to 7 minutes.
  • Remove and toss with the red sauce. Place on the toasted slider buns and sprinkle with Parmesan and parsley.

1 pound ground beef
1 pound ground sausage
1/2 cup finely chopped onion
1/4 cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley, plus more for garnish
1 egg
1/2 cup grated Parmesan, plus more for garnish
1 cup panko breadcrumbs
12 ounces ricotta cheese
2 teaspoons kosher salt
Olive oil
4 cups red sauce, heated
Small potato buns (slider size), toasted

ROASTED POBLANO PEPPER SLIDERS

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 sliders (4 servings)

Number Of Ingredients 21



Roasted Poblano Pepper Sliders image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the roasted garlic sauce: Put a sheet of aluminum foil in a roasting pan and add the garlic. Toss with the oil, fold up the foil around the garlic and roast until soft, about 45 minutes.
  • For the beef patties: Toss the poblano peppers and onions with the vegetable oil and a pinch of kosher salt in a roasting pan. Cook for 30 to 35 minutes. Peel and seed the roasted peppers, then chop the peppers and onions into small dice.
  • When the garlic is done roasting, transfer to a blender, add the sour cream, mayonnaise and vinegar and blend until smooth. Season with salt and pepper. Set the sauce aside until serving.
  • Put the ground beef, Worcestershire, black pepper, ancho chile and 1 tablespoon kosher salt in a medium bowl. Fold in the diced peppers and onions. Divide the mixture into 3-ounce portions and form these portions into 8 patties.
  • Heat a griddle to medium or medium high; cook the patties to medium, about 5 minutes on each side.
  • For the corn and chorizo relish: Saute the chorizo in a skillet until lightly browned. Add the corn and cook for 5 minutes. Add the vinegar, then cook for another minute. Set aside.
  • For the griddled queso fresco and rolls: Heat a griddle to medium low. Grease the griddle with 1/2 teaspoon of the oil, then cook the cheese until golden brown, about 2 minutes on each side.
  • Grease the griddle with the remaining 1/4 teaspoon vegetable oil, then place the rolls on the griddle cut-side down until golden brown, about 2 minutes.
  • Place a burger on each roll, then spoon some of the corn and chorizo relish on top. Place a piece of griddled cheese over the relish, and top with some of the roasted garlic sauce.

1/2 cup peeled garlic cloves
1/2 teaspoon vegetable oil
1 cup sour cream
1/4 cup mayonnaise
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
2 poblano peppers
1/2 large white onion, quartered
1 teaspoon vegetable oil
Kosher salt
1 1/2 pounds 85/15 ground beef
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons smoked ancho chile powder
1/2 cup diced Spanish chorizo
1 1/2 cups fresh corn (cut off the cob)
1 tablespoon sherry wine vinegar
Griddled Queso Fresco and Rolls:
3/4 teaspoon vegetable oil
8 ounces queso fresco, cut into 8 slices (each about 1 inch thick)
8 French rolls, cut in half

SAUSAGE AND PEPPER SLIDERS

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 8



Sausage and Pepper Sliders image

Steps:

  • Form the sausage into eight 1/2-inch-thick patties.
  • Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
  • Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.

1 1/4 pounds sweet Italian sausage, casings removed
2 tablespoons olive oil
1 orange bell pepper, sliced
1 large shallot, sliced
1 clove garlic, sliced
8 ounces tomato sauce (store-bought or homemade)
8 slider buns or small potato rolls, split, lightly toasted if desired
2 tablespoons coarsely chopped flat-leaf parsley

BEET SLIDERS

Provided by Food Network

Time 1h25m

Yield 16 to 18 sliders

Number Of Ingredients 24



Beet Sliders image

Steps:

  • In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
  • Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.
  • Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
  • Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.

5 quarts water
1/2 cup sea salt, plus a pinch
1 tablespoon dried dill
6 dried arbol chiles
1/4 cup coriander seeds
1 tablespoon caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 tablespoons seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 cup buttermilk
1 tablespoon lemon juice
1/2 cup white wine vinegar
1 cup sour cream
2 cups mayonnaise
Salt and pepper

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