FOOD

Sliders 4-Ways

Not all sliders are created equal, but in this case, our beef, salmon, chicken, and falafel sliders are all created awesome.

FOOD

Sliders 4-Ways

Not all sliders are created equal, but in this case, our beef, salmon, chicken, and falafel sliders are all created awesome.

Ingredients

Beef Burgers

  • 1 pound ground beef
  • 1/2 cup panko bread crumbs
  • 1 small onion, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • Pinch cayenne pepper
  • 1 egg
  • 1 teaspoon kosher salt
  • 1 12-count tray sweet Hawaiian rolls
  • 1 tablespoon butter, melted
  • Dried onion

Carrot Pickles

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 3 tablespoons sugar
  • 2 1/2 teaspoons kosher salt
  • 1 bunch small carrots, thinly sliced
  • 3 sprigs fresh dill

Harissa Mayo

  • 1/3 cup mayonnaise
  • 2 teaspoons harissa
  • 1 teaspoon fresh lemon juice

Steps

Beef Burgers

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl, combine all ingredients, taking care not to overmix. Form into 12 patties, place on prepared baking sheet and bake for 20 to 25 minutes.
  3. Place a new sheet of parchment paper on the baking sheet.
  4. Slice the sweet Hawaiian rolls in half lengthwise. Remove the tops and set aside. Place the bottom half on the prepared baking sheet.
  5. Spread radicchio slaw all over and place a burger on each square. Top with pickled carrots.
  6. Place the roll tops on top and brush with butter. Sprinkle with dried onion and bake for 7 to 9 minutes, until warmed through. Serve immediately.

Carrot Pickles

  1. Place carrots and dill in a heatproof jar.
  2. In a medium sauce pot combine water, vinegar, sugar and salt and bring to a boil. Allow to cool slightly, then pour over the carrots.
  3. Set aside to cool.

Harissa Mayo

  1. Whisk together all the ingredients for the mayo in a small bowl and refrigerate until ready to use.

Ingredients

Salmon Sliders

  • 2 pounds salmon, skin on
  • 1 lemon, sliced thinly into rounds
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • 1 (12-count) trays sweet Hawaiian rolls
  • 1 tablespoon butter
  • Black sesame seeds

Cucumber Pickles

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 3 tablespoons sugar
  • 2 1/2 teaspoons kosher salt
  • 4 to 6 Persian cucumbers, sliced into rounds
  • 1/2 teaspoon red pepper flakes

Wasabi Mayo

  • 1/3 cup mayonnaise
  • 3 teaspoons wasabi powder
  • 2 tablespoons honey

Steps

Salmon Sliders

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a small bowl, combine lemon juice, herbs, olive oil and salt.
  3. Place the salmon on a sheet of aluminum foil skin side down and cover with herb mixture and lemon slices. Cover with aluminum foil and bake for 15 to 20 minutes until cooked through. Slice into 12 pieces.
  4. Place a new sheet of parchment paper on the baking sheet.
  5. Slice the sweet Hawaiian rolls in half lengthwise. Remove the tops and set aside. Place the bottom half on the prepared baking sheet. Spread the mayo all over and top each one with a piece of salmon. Top with pickled cucumbers. Place the roll tops on top and brush with butter. Sprinkle with black sesame seeds and bake for 7 to 9 minutes, until warmed through. Serve immediately.

Cucumber Pickles

  1. Place cucumbers and red pepper flakes in a heatproof jar. In a medium sauce pot combine water, vinegar, sugar and salt and bring to a boil. Allow to cool slightly, then pour over the cucumbers. Set aside to cool.

Wasabi Mayo

  1. Whisk all ingredients for the mayo together in a small bowl and refrigerate until ready to use.

Ingredients

Chicken Burgers with Radicchio Slaw

  • 1 pound ground chicken
  • 3/4 cup breadcrumbs
  • 1/4 cup milk
  • 1/4 cup turkey bacon, chopped
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, chopped
  • 1 large egg
  • 1 12-count tray sweet Hawaiian rolls
  • 1 tablespoon butter, melted
  • Poppy seeds

Radish Pickles

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 3 tablespoons sugar
  • 2 1/2 teaspoons kosher salt
  • 1 bunch radishes, thinly sliced
  • 2 cloves garlic

Radicchio Slaw

  • 1 1/2 tablespoons vinegar
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1/4 teaspoon celery seed
  • 1 radicchio, thinly sliced
  • Kosher salt, to taste
  • Black pepper, to taste

Steps

Chicken Burgers with Radicchio Slaw

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, pour milk over bread crumbs and set aside to absorb. In a saute pan set over medium-low heat, cook bacon and onion until translucent, about 5 to 7 minutes. Add garlic and cook for one minute, then remove from heat.
  3. Mix egg, ground chicken, pancetta, onion, garlic and parsley into the breadcrumbs, taking care not to overmix. Season with salt and pepper and form into 12 balls, lightly compressing to create a thick, burger shape. Bake on the prepared baking sheet for 20 to 25 minutes.
  4. Place a new sheet of parchment paper on the baking sheet.
  5. Slice the sweet Hawaiian rolls in half lengthwise. Remove the tops and set aside. Place the bottom half on the prepared baking sheet. Spread radicchio slaw all over and place a chicken patty on each square. Top with pickled radishes. Place the roll tops on top and brush with butter. Sprinkle with poppy seeds and bake for 7 to 9 minutes, until warmed through. Serve immediately.

Radish Pickles

  1. Place radish and garlic in a heatproof jar. In a medium sauce pot combine water, vinegar, sugar and salt and bring to a boil. Allow to cool slightly, then pour over the radish. Set aside to cool.

Radicchio Slaw

  1. In a medium bowl, whisk together vinegar, sugar, olive oil and celery seed. Add sliced radicchio and season with salt and pepper. Refrigerate until ready to use.

Ingredients

Herbed Falafel Sliders with Beet Tahini Mayo

  • 2 cups dried chickpeas, soaked overnight and drained
  • 2 cloves garlic, roughly chopped
  • 1 jalapeño, roughly chopped
  • 1/2 yellow onion, roughly chopped
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 (12-count) tray sweet Hawaiian rolls
  • 1 tablespoon butter, melted
  • White sesame seeds

Red Onion Pickles

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 3 tablespoons sugar
  • 2 1/2 teaspoons kosher salt
  • 3 small red onions, thinly sliced
  • 1/2 teaspoon smoked paprika

Beet Tahini Sauce

  • 1 roasted beet, pureed
  • 1/2 cup tahini
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice

Steps

Herbed Falafel Sliders with Beet Tahini Mayo

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Place all of the ingredients for the falafel in a food processor fitted with the blade attachment. Pulse mixture to combine, taking care not to overmix. If the mix is too thick, add a bit of water, no more than a few tablespoons.
  3. Form 12 patties with the dough, brush tops with oil and bake on the prepared baking sheet for 12 to 14 minutes, or until golden brown.
  4. Place a new sheet of parchment paper on the baking sheet.
  5. Slice the sweet Hawaiian rolls in half lengthwise. Remove the tops and set aside. Place the bottom half on the prepared baking sheet. Spread all over with beet tahini sauce and top each square with a falafel. Top with pickled onions.
  6. Place the roll tops on top and brush with butter. Sprinkle with white sesame seeds and bake for 7 to 9 minutes, until warmed through. Serve immediately.

Red Onion Pickles

  1. Place red onions and paprika in a heatproof jar. In a medium sauce pot combine water, vinegar, sugar and salt and bring to a boil. Allow to cool slightly, then pour over the red onions. Set aside to cool.

Beet Tahini Sauce

  1. Whisk all ingredients for the sauce together in a small bowl and refrigerate until ready to use.