Type what you have

Ingredients

• ✓ burger bun
• ground beef
• ground pork
• rolled oat
• bread
• egg
• onion
• green onion
• onion soup mix
• basil
• soy sauce
• ginger root
• sesame oil

Instructions

1. 1 Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
2. 2 Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
3. 3 While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
4. 4 Add patties to toasted buns and serve.

By Bryan Buerkle

Ingredients

• ✓ burger bun
• ground chicken
• bread crumb
• egg
• hot wing sauce
• water

Instructions

1. 1 Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
2. 2 Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.

By fsindoni

Ingredients

• ✓ burger bun
• ground bison
• egg
• cracker
• italian seasoning
• worcestershire sauce
• garlic salt
• black pepper
• salt
• barbecue sauce
• bacon
• cheddar cheese
• green leaf lettuce

Instructions

1. 1 Combine ground bison, egg, crushed crackers, Italian seasoning, Worcestershire sauce, garlic salt, black pepper, and coarse salt in a large bowl. Use your hands to form mixture into 4 large burger patties. Place on a plate lined with waxed paper and refrigerate until ready to cook.
2. 2 Preheat grill for medium-high heat and lightly oil the grate.
3. 3 Grill burgers for 2 minutes. Flip and brush with barbeque sauce. Flip again and cook until burgers are no longer pink in the center, about 8 minutes total. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Turn off the grill. Add 2 slices cooked bacon and 1 slice Cheddar cheese to each burger; close lid and let cheese melt, about 1 minute. Transfer burgers to buns and top each with 1 lettuce leaf.

By Jonny_Anvil

Ingredients

• ✓ burger bun
• peach
• mayonnaise
• tarragon
• chile-garlic sauce
• ground pork
• applesauce
• panko bread crumb
• chile-garlic sauce
• salt
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
4. 4 Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
5. 5 Spread aioli onto buns and top with burgers.

By lutzflcat

Ingredients

• ✓ burger bun
• beef chuck roast
• seasoned salt
• onion
• cooking oil
• beef consomme
• worcestershire sauce
• butter
• provolone cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Season each side of the chuck roast with 1 teaspoon seasoning salt.
3. 3 Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
4. 4 Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side.
5. 5 Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices. Cover and cook on Low until the beef is very tender, 8 to 10 hours.
6. 6 Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
7. 7 Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
8. 8 Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

By Bibi

Ingredients

• ✓ burger bun
• butter
• grapeseed oil
• chuck roast
• taco seasoning mix
• salsa
• avocado
• black olive
• jalapeno pepper
• crema
• mexican cheese blend

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet

Ingredients

• ✓ burger bun
• ground beef
• muffin liner
• salt
• black pepper
• mayonnaise
• ketchup
• mustard
• sweet pickle relish
• roma tomato

Instructions

1. 1 Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
2. 2 Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
3. 3 Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
4. 4 Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
5. 5 Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

By John Mitzewich

Ingredients

• ✓ burger bun
• ground chicken
• ground pork
• jalapeno pepper
• cilantro
• garlic
• soy sauce
• olive oil
• salt
• black pepper
• ranch dressing
• mayonnaise
• salsa

Instructions

1. 1 Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
4. 4 Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.

By Christy Wandling Van Scoyoc

Ingredients

• ✓ burger bun
• pineapple ring
• ponzu sauce
• sugar
• beef top sirloin
• red onion
• jalapeno pepper
• lime
• white sugar
• salt
• sour cream
• sriracha sauce
• oil
• garlic
• salt
• black pepper

Instructions

1. 1 Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.
2. 2 Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.
3. 3 Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.
4. 4 Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.
5. 5 Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
6. 6 Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.
7. 7 Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.

By thedailygourmet

Ingredients

• ✓ burger bun
• garlic
• grill seasoning
• mustard
• egg
• milk
• bread crumb
• ground pork
• ground beef
• cayenne pepper
• hot pepper sauce
• mustard powder
• worcestershire sauce
• brown sugar
• lemon juice
• red wine vinegar
• molasses
• ketchup
• garlic
• onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a baking rack sprayed with nonstick cooking spray onto a foil-lined baking pan.
2. 2 Heat oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, red wine vinegar, lemon juice, brown sugar, Worcestershire sauce, mustard powder, hot sauce, and cayenne pepper; mix well. Bring to a boil, stirring frequently, then reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a bit of water if sauce gets too thick.
3. 3 Meanwhile, combine beef, pork, bread crumbs, milk, egg, mustard, steak seasoning, and garlic in a bowl. Use a 2-tablespoon cookie scoop to form meat mixture into balls, about 1 1/2 inches in diameter. Place meatballs on the rack, leaving enough space between them so they'll brown on all sides.
4. 4 Bake meatballs in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C), 25 to 30 minutes.
5. 5 Gently stir meatballs into the BBQ sauce. Simmer until meatballs are heated through, 10 to 15 minutes. Divide saucy meatballs among the slider buns.

By lutzflcat