7 Great Tailgate Slider Recipes
Food and Drink

7 Great Tailgate Slider Recipes

Image: Deposit Photos, bhofack2

No tailgate party is complete without tasty food to curb the appetite of your fellow tailgaters while waiting for the game to kick-off. Sliders are just mini burgers served as appetizers or a whole meal for those who are really hungry. Serve them in different combinations, such as the traditional mini-hamburger, chicken or even fish. No matter how you prepare these delightful treats, sliders are an easy addition for the game-day menu.

Mini Prime Cheeseburgers with Remoulade

Recipe and photo courtesy of Wolfgang Puck

"It’s not a party spread until the mini cheeseburgers hit the table. Surprise your tailgate guests with Wolfgang Puck's Oscar-worthy mini cheeseburgers."

Makes: 12 mini burgers

 

For the Mini Prime Cheese Burgers:
1 pound ground Wagyu Snake River Farms beef
Pinch of Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
6 ounces aged cheddar cheese, sliced
6 slices Brioche bread, punched out with a 2-inch ring cutter
Remoulade Sauce (recipe follows)
Arugula leaves
6 cherry tomatoes, sliced
3 cornichons, sliced 

 

For the Remoulade Sauce:
2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup of brunoise of red onion (cut very tiny)
1/2 cup of brunoise of red bell pepper (cut very tiny)
1/2 cup of brunoise of yellow bell pepper (cut very tiny)

Preheat a grill or grill pan.

Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.

For the Remoulade Sauce: In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature. Combine with cream mixture.

GO Burger Sliders

Recipes Courtesy of Chef de Cuisine William Lehman; photo courtesy of Melissa Hom

"Slider burgers, served on dinner rolls, are a great alternative to traditional-size hamburgers. These flavor packed little guys are sure to shake things up at your next tailgate party!"

Crispy Cod Sliders

 

1 1/2 oz. cod cut into a 1/2-inch thick square

1 oz. finely chopped cabbage

Wondra flour for dusting

 

Beer Batter:

5 cups all-purpose flour

3 tablespoons baking powder

3 eggs

2–3 beers (add to desired consistency)

Salt and pepper to taste

 

Chipotle Mayonnaise:

1 can (7 oz.) chipotle peppers

4 cups mayonnaise

1 teaspoon lemon juice

1 teaspoon chopped chives

Salt and pepper to taste

 

Pico De Gallo:

5 vine ripened tomatoes (seeds removed), diced

1 red onion, diced

1/2 bunch finely chopped cilantro leaves

2 jalapenos, (seeds removed), diced

1 oz. lemon juice

Salt and pepper to taste

Season the cod filet with salt and pepper. Dredge in Wondra flour, making sure to remove all excess flour. Dip in beer batter and fry at 375°F until crispy. Toast hamburger bun. Place the fried fish on the bottom bun. Top with Pico de Gallo, finely shredded cabbage, Chipotle mayonnaise.

Chipotle Mayonnaise: In a blender, puree chipotles until smooth then combine with the rest of the ingredients. Adjust the seasoning with salt, pepper and lemon juice. Then finish with chives. 

Pico De Gallo: Combine all the ingredients together in the mixing bowl; adjust the seasoning with salt, pepper and lemon juice.

 

BLT Slider

 

2 oz. ground beef patty

1 tablespoon melted butter

1 slider bun, cut in half and brushed with butter

Black Butchers pepper and salt to taste

 

BLT Sauce:

2 cups mayonnaise

1 cup ketchup

1 cup sweet relish drained and rinsed

Brush the burger patties with melted butter and season with Butchers cracked black pepper and salt. Cook patty to desired temperature. Toast hamburger bun. Top the bun with BLT sauce, lettuce, tomato, onion, and pickle slice, 1 two-inch slice of crispy applewood smoked bacon. 

BLT Sauce: Combine all ingredients in a bowl and mix until well incorporated.

 

Maytag Blue Slider

 

2 oz. ground beef patty

1 tablespoon melted butter

1 slider bun, cut in half and brushed with butter

Black Butchers pepper and salt to taste

 

Balsamic Caramelized Onions:

5 pounds sliced Vidalia onions

2 cups sugar

1 cup balsamic vinegar

Salt and pepper to taste

 

Madeira Mushrooms:

2 quarts sliced button mushrooms

1 cup Madeira wine (deglaze)

1 tablespoon chopped shallot

1 tablespoon chopped garlic

Salt and pepper to taste

Brush the burger patties with melted butter and season with Butchers cracked black pepper and salt. Cook patty to desired temperature. Toast hamburger bun. Top the patty with crumbled Maytag Blue cheese, Balsamic caramelized onions, Madeira mushrooms. Place the garnished patty on the toasted bun.

Caramelized Onions: sliced onions in a pot until chestnut brown (DO NOT BURN). When the onions are 75% caramelized, add the sugar and balsamic vinegar and reduce until syrupy. Season with salt and pepper to taste.

Madeira Mushrooms: Sauté shallots, garlic and mushrooms until the mushrooms start to caramelize. Deglaze with the Madeira wine and cook down until the mushrooms are glazed but not dry. Season with salt and pepper to taste.

Cholula® Hot Sauce Slider Trio

Recipe Courtesy of Cholula® Hot Sauce

"Surprise your fellow tailgaters and serve Cholula Hot Sauce infused sliders at the next tailgate or homegate party."

Each Slider Recipe Serves 5

 

Chili Garlic Barbecue Sliders

 

1 pound cooked, shredded or pulled chicken or pork

2 tablespoons Cholula® Chili Garlic Hot Sauce

1 cup barbecue sauce, regular flavor

5 slider buns (or small dinner rolls of your choice)

1 red onion, sliced

guacamole (optional)

Combine 2 tablespoons Cholula® Chili Garlic Hot Sauce with 1 cup barbecue sauce. Combine meat and sauce together in a saucepan, heat and stir on medium heat for 8 to 10 minutes. Assemble sliders on the bun and top with a dollop of guacamole and sliced red onions.

 

All-American Sliders

 

1 pound lean ground beef

3 tablespoons Cholula® Original Hot Sauce

5 American or Cheddar cheese slices, cut to fit patties

small tomatoes, sliced (Roma tomatoes are best)

5 slider buns (or small dinner rolls of your choice)

2/3 cup mayonnaise

pickle slices

lettuce leaf

Special sauce: Combine 2 tablespoons Cholula® Original Hot Sauce with 2/3 cup mayonnaise.

Mix 1 tablespoon Cholula® Hot Sauce into the ground beef. Form into 5 small patties, grill to perfection and top with cheese slices. Spread special sauce on sliced, toasted rolls. Assemble sliders and drizzle more Cholula® on top.

 

Chili Lime Grilled Salmon Sliders

 

1 pound salmon fillets (mahi-mahi, snapper or cod are also good)

1/3 cup Cholula® Chili Lime Hot Sauce

2 tablespoons tequila (1800 Silver recommended)

1/2 fresh lime

coleslaw, prepared deli-style

Using a plastic bag, marinate fish fillet in 1/3 cup Cholula® Chili Lime Hot Sauce combined with tequila and a squeeze of lime for 30 minutes in refrigerator. Grill, broil or pan fry fish until tender and flaky. Place coleslaw on toasted rolls and top with fish.

Tailgater Magazine