8 small buns, such as whole wheat rolls or slider buns
1 cup romaine lettuce, shredded
1/2 cup radishes, thinly sliced
Place the tofu in a small frying pan, pouring enough water in to cover the tempeh. Set the pan over medium heat and wait for it to come to a simmer. Put a lid on the pan and let it cook for 10 minutes. Take the lid off, drain the water and let the tempeh cool. Cut the tempeh in half horizontally so you now have 2 pieces. Cut each slice into 4 pieces so you have 8 “burgers”. Put the slices in a shallow dish that’s just big enough to fit them all in a single layer.
Take a small saucepan out and pour the 1/2 cup of tamari, brown sugar, garlic, sambal oelek, ginger, 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil into it, stirring to combine. Set the saucepan over high heat and wait for the sauce to come to a boil.
While waiting for the sauce to come to a boil, take a small bowl out and stir the cornstarch and a tablespoon of water in it until the mixture is smooth. Once the sauce is boiling, stir the cornstarch mixture in and let the barbecue sauce cook for a minute or until it’s thickened.
Pour the barbecue sauce immediately over the tempeh (we poured half of the sauce over the tempeh, flipped the tempeh over and finished pouring the rest of the sauce over the tempeh). You can let the tempeh marinate at room temperature for 30 minutes or stick the tempeh in the fridge to marinate for up to 24 hours.
Get your grill preheated to high (we preheated a skillet over medium-high heat). In a small bowl, stir together the 2 teaspoons of rice vinegar, teaspoon of tamari, teaspoon of sesame oil, toasted sesame seeds and granulated sugar until combined. Set the bowl off to the side for now.
Place the tempeh on the grill, cooking it until it’s hot and crispy, flipping once during the cooking. Place 1 piece of tempeh on each bun.
Take a small mixing bowl out and add the lettuce and radishes to it. Pour the sauce you made in step 5 over the lettuce and radishes, tossing to coat. Top the tempeh with the lettuce mixture and eat right away.
The tempeh has some good flavor to it but we think if we fix this again we’re going to add something extra to the slider. Once that sauce coated the lettuce and radish slices, it just turned them soft. So next time we’ll add something crunchy to the slider or at least toast the buns.
We got this recipe from “DK Vegan in the House”.
We weren’t paid in any form to promote “DK Vegan in the House”.
12 ounces sliced cooked bratwurst (We used 1 package of Johnsonville Brats Original that we cooked up ourselves. We sliced them lengthwise in half.)
Olive oil (we used extra-virgin olive oil)
12 mini pretzel buns, split (we used Pretzilla Soft Pretzel Mini Buns)
2 cups shredded dill havarti (we used Boar’s Head Cream Havarti With Dill)
Grainy mustard (we used Grey Poupon Country Dijon Mustard)
Preheat your oven to 350 degrees. Take a baking sheet out and line it with aluminum foil, leaving the sheet off to the side for now.
Pour enough oil into a large skillet to cover the bottom of the skillet, setting the skillet over medium heat. Once the oil’s hot, add the sliced bratwurst in to get it browned on all sides (they recommend about a minute per side but it could take longer). Take the bratwurst out (at this point we cut the sausage in half cross-wise) and add the buns in, cut-side down so they can get toasted. Place the toasted bun on the lined baking sheet, cut-side facing up. Sprinkle the shredded dill havarti onto the cut-side of the buns, placing it in the oven for 1 minute to get the cheese melted (took us 2 minutes). Spread the mustard onto the buns, adding the sausage (we put two pieces of sausage on each slider so you’re guaranteed to get bratwurst in every bite) and sauerkraut on afterwards.
This was a delicious slider ! While we were cooking the bratwurst, the casing broke on some of them and we thought they might be ruined because of that. They tasted just as good in the sliders as the pieces of sausage that didn’t have their casing breaks. You will have to buy 2 packages of bratwurst though if you want two pieces of sausage on each slider. If you only buy 1 package, a few sliders aren’t going to have any bratwurst on the. The tangy mustard, the funky twang of the sauerkraut, the sausage and the melted cheese all taste awesome together. Bratwurst are delicious being eaten simply in a hot dog bun but if you’re looking for a different way to enjoy them, these sliders won’t disappoint you !
This recipe came from Food Network.
We weren’t paid in any form to promote Johnsonville, Pretilla, Boar’s Head, Grey Poupon, or Food Network.
2/3 cup finely chopped onion (we used yellow onion)
2 pounds ground chicken
¼ cup panko (Japanese bread crumbs)
1 ½ teaspoons koser salt
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper (we used freshly ground black pepper)
Slider buns (we used Pepperidge Farm Golden Potato Slider Buns), pickles (we used dill pickle slices), and White Barbecue Sauce (recipe follows), to serve
Take a small skillet out and pour 1 tablespoon of the oil into it, placing the skillet over medium heat. Once the oil’s hot, toss in the onion, cooking it for 6 minutes or until it’s softened. Transfer the softened onions to a large mixing bowl, letting them cool before adding the following ingredients to the bowl as well: chicken, bread crumbs, salt, paprika, garlic powder, and pepper. Stir well to combine, putting a lid on the bowl afterwards and placing it in the fridge for one hour. Take the bowl out of the fridge and roll the chicken mixture into 32 balls (about 4 teaspoons of the mixture per meatball).
Preheat your oven to 350 degrees. Take a rimmed baking sheet out and spray it with cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with cooking spray).
Take a large skillet out and pour 2 tablespoons of the oil into it, placing the skillet over medium-high heat. Once the oil’s hot, add a portion of the meatballs in, gently turning them now and then for 3 minutes or until they get browned all over (we had to turn them frequently so they wouldn’t get burnt). Transfer the browned meatballs to the baking sheet. Repeat with remaining meatballs, adding in the last tablespoon of oil if necessary.
Place the baking sheet in the oven for 15 minutes or until the meatballs are fully cooked. Serve the meatballs on the buns, topping the meatballs with the pickles and White Barbecue Sauce.
White Barbecue Sauce
1 cup mayonnaise
5 tablespoons distilled white vinegar
½ teaspoon ground black pepper (we used freshly ground black pepper)
¼ teaspoon kosher salt
1/8 teaspoon sugar
1/8 teaspoon garlic powder
Add all of the ingredients to a medium-sized mixing bowl, stirring until combined and smooth. You can serve this right away or cover and stick it in the fridge for up to a week.
We love Alabama barbecue so when we saw a meatball slider version, we had to try it out ! You get a little bit of smokiness in the meatballs and while the meatballs taste good on their own, these sliders taste fantastic once the White Barbecue Sauce is added on. The sauce was creamy and tangy and paired wonderfully with the meatball. The pickle slices only add more flavor as well as some crunchiness to the dish that’d be missing otherwise. Hope you enjoy these as much as we did !
We got this recipe from Taste Of The South.
We weren’t paid in any form to promote Pepperidge Farm or Taste Of The South.
¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
½ cup butter, melted (we used unsalted butter)
2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.
Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.
*Our buns were pre-sliced so we didn’t have to cut them in step 2.
**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.
This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !
This recipe came from Tasty.
We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.
1 tsp. black peppercorns (we used tellicherry black peppercorns)
2 lb. ground chicken
½ cup firmly packed fresh flat-leaf parsley leaves, chopped
½ cup finely grated Parmesan cheese
½ small sweet onion, grated
2 large eggs, lightly beaten
2 garlic cloves, minced
1 Tbsp. extra virgin olive oil
1 (5-oz.) bottle Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
32 small rolls or buns, split (we used slider buns)
Blue Cheese Sauce
1 cup crumbled blue cheese
½ cup heavy cream
¼ cup sour cream
½ shallot, minced
½ tsp. firmly packed lemon zest
2 Tbsp. fresh lemon juice
Salt and pepper to taste
Garnish topping mixture
Thinly sliced celery
Fresh parsley leaves
Splash of Champagne vinegar
Drizzle of olive oil (we used extra-virgin olive oil)
Table salt and freshly ground black pepper to taste
Make the blue cheese sauce by adding the following ingredients to a food processor or blender*: blue cheese, heavy cream, sour cream, shallot, lemon zest and lemon juice. Process the ingredients until the mixture is smooth and creamy. Season with salt and pepper to taste. For the garnish mixture, take a small mixing bowl and add the celery, parsley, vinegar and oil to it, tossing to combine. Season with salt and pepper.
Add the first 3 ingredients to a mortar bowl or spice grinder, grinding them into a fine powder using either the pestle (if you’re using a mortar) or the grinder. Add the following ingredients into a large mixing bowl: ground chicken, chopped parsley, Parmesan, grated onion, eggs, garlic, extra virgin olive oil and the crushed spices. Use your hands to combine the ingredients just until it’s blended and smooth (they suggest this will take 2 minutes). Cover the bowl and place it in the fridge for 1 hour.
Preheat your oven to 400 degrees. Take a jelly-roll pan and line it with aluminum foil, spraying the foil lightly with nonstick cooking spray afterwards. Drop the chicken mixture down by the rounded spoonfuls using a medium-size cookie scoop (about 1 ½-inches) onto the lined pan, keeping the meatballs 1 ½-inches apart.
Stick the meatballs in the oven to cook for 10 to 12 minutes or until the meatballs are fully cooked. In a large bowl, toss the meatballs with the hot sauce. Place them on the split buns, topping them with the blue cheese sauce and the garnish.
*We decided to just combine the mixture in a bowl instead of making it smooth.
We think this was a delicious slider ! For ourselves, we didn’t think the topping tasted bad but it didn’t make the slider taste better, it did add a nice crunch that was missing otherwise. Your taste buds may be different from ours though so it’s worth trying out yourself. This is another way to use the classic combination of chicken, buffalo sauce and blue cheese. It’s classic for a reason, this was a damn delicious slider that ‘s great to have for a game day snack or anytime really ! These are kind of addictive, so depending on how many people you plan on serving, you may want to double the recipe !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Frank’s or Southern Living.