Photography by Amy J. Owen
I recently had an opportunity to throw the first pitch at the GreenJackets game, which was a thrill. Practicing that pitch with my grandsons, McClendon and Ward Stewart, made for a great Sunday afternoon! Afterward, an overview for the 13th season of The VeryVera Show was presented to the live audience at the stadium. In celebration of this milestone and another great baseball season, I am sliding into home plate with my favorite slider recipes.
A slider is an American term for a small sandwich, typically two inches across, made with a bun or dinner roll. Sliders can be served as hors d’ oeuvres, a snack or entree, and are perfect for game day. The name “slider” is believed to have first been used to describe the onion-steamed burgers at White Castle restaurants in the North and Midwest, or Krystal restaurants in the South.
As you consider which recipe to make, remember any option could be a fun school-night supper. Wrapped in aluminum foil, the sliders can be placed in a cooler to stay warm for after-school practice or games — a tasty way to avoid picking up fast food!
Burger Sliders
Prep Time: 20 minutes
Cook Time: 5 to 10 minutes
Yield: 9 sliders
INGREDIENTS
1 lb. ground beef
1/2 cup water
1/2 tsp. salt
1 cup dehydrated onion
Beef broth, enough to cover the onions
Hawaiian Rolls
Yellow mustard
Hamburger dill pickle chips
DIRECTIONS
- Using a food processor, grind the ground beef, water and salt. Make sure to grind the burger mixture into a fine, almost paste-like consistency.
- Distribute the burger mixture onto a plastic wrap-lined sheet pan.
- Cover the meat with another sheet of plastic wrap. Using another baking pan, press down on the meat until it’s about 1/4-inch thick.
- Remove the top layer of plastic wrap and cut the pressed meat into 3×3-inch patties.
- Cover again with plastic wrap and place the tray in the freezer for 30 minutes to allow the burgers to firm up.
- While the patties are in the freezer, soak the dehydrated onions in beef broth.
- Spread the reconstituted onions across the bottom of a skillet or a griddle over medium-low heat.
- Place the semi-frozen patties in the heated skillet. Cook for one minute, flip the burger, and cover the burgers with onions.
- Top the burger with the bottom bun first flipped with the inside touching the burger. Put the top bun on top and cover, allowing the burgers to steam for one minute or until done.
- After the burgers are cooked, use a spatula to remove them from the skillet. Assemble with patties in between top and bottom buns.
- Add a slice of dill pickle and a squirt of yellow mustard.
BBQ Pork Sliders
Prep Time: 10 minutes
Cook Time: 5 to 6 hours
Yield: 6 to 8 silders
INGREDIENTS
Pork
1 tsp.vegetable oil
1 (4 lb.) pork shoulder roast
1 cup Sweet Baby Ray’s® barbecue sauce
1 1/2 Tbsp. liquid smoke
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
2 large cloves garlic, crushed
1 1/2 tsp. dried thyme
1 extra-large, sweet onion, chopped
Salt and black pepper, to taste
Slaw (Recipe below)
8 hamburger buns, split
2 Tbsp. butter, or as needed
Slaw
1 cup Hellmann’s® mayonnaise
1/4 cup white wine vinegar, or apple cider vinegar
1/4 cup granulated sugar
1 package (16 oz.) slaw mix
1/2 cup apple, shredded
1/2 tsp. black pepper
DIRECTIONS
- Pour the vegetable oil into the bottom of a slow cooker.
- In a mixing bowl, add barbeque sauce, liquid smoke, vinegar and chicken broth. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, garlic and thyme.
- Place the pork in the slow cooker. Pour the sauce over it and add the onion on top.
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours, until pork shreds easily with a fork.
- While the pork is cooking, make the slaw. In a large mixing bowl, stir together the mayonnaise, vinegar and sugar. Stir in the slaw mix and shredded apple until combined. Add black pepper, to taste.
- Remove the pork from the slow cooker and shred the meat using two forks. Sprinkle salt onto the pork at this time, to taste. Return shredded pork to the slow cooker and stir to combine with the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter-side down, in a skillet over medium heat until golden brown.
- Spoon the pulled pork onto the bun and top the pork with slaw.
Chicken Sliders
Prep Time: 30 minutes
Cook Time: 10 to 15 minutes
Yield: 12 sliders
INGREDIENTS
Chicken
2 1/2 lbs. chicken breast
2 1/2 cups Penny Panko® Cheesy Breadcrumbs
1/4 cup mayonnaise, or more if needed for coating
Honey mustard (recipe included)
Slider buns of choice
Honey Mustard
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. yellow mustard
2 Tbsp. honey
1 tsp. apple cider vinegar
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 dashes Texas Pete® hot sauce
DIRECTIONS
- Preheat the oven for 350 F.
- Pat the chicken dry and cut the chicken into 2- to 3-inch strips.
- Place the breadcrumbs in a small shallow dish.
- In a small bowl, place the mayonnaise and use it to coat the chicken.
- Dip the mayonnaise-coated chicken into the panko breadcrumbs, coating evenly.
- Place the prepared chicken on a foil-lined baking sheet and then into the oven.
- Bake for 10 minutes, checking to make sure the internal temperature for each is 165 F.
- While the chicken is baking, prepare the honey mustard sauce. Combine all honey mustard ingredients in a small mixing bowl and stir to combine.
- Add honey mustard to your favorite buns and place a piece of chicken on each.
- Store any leftover honey mustard sauce in an airtight container in the refrigerator.
Seen in the October 2024 issue of Augusta magazine
Have feedback or a story idea? Our publisher would love to hear from you!
15 + 13 =
The post In Good Taste appeared first on Augusta Magazine.
