Super Sliders: Bite-Size Super Bowl Spread

Published on Tuesday, 28 January 2014 23:45 - Written by Christine Gardner,

Sinking your teeth into a slider is somewhat easier and a little less messy than a full-size burger, which is actually one of the claims as to how these bite-size burgers got their name.

In the Navy, burgers were called sliders, and because of their size and greasiness, they were quick to eat and slid down your throat with ease.

Although the term slider did not gain much attention until recent years, the original slider burgers came from the first fast-food hamburger chain. White Castle started in Wichita, Kansas in 1921 and the small burgers they served originally sold for 5 cents each. The price went up to 10 cents in the 1940s and, while the price remained steady, the size got smaller.

Nowadays, sliders have evolved into a restaurant menu marketing term as way to label a small burger. They could even include chicken, seafood, deli meat – pretty much anything that can be sandwiched between a small bun.

Of course, if you move too far away from a dinner roll or small hamburger bun then you’re no longer in the slider category and instead, entering into the realm of finger sandwiches.

Sliders are a great choice for game-watching parties because, unlike full-size burgers, they are less messy, can be eaten in a few bites and guests don’t feel guilty about grazing throughout the game on some of the other snack offerings.

Set up a build your own slider bar with a variety of condiments, cheeses and toppings. Offer guests the choice of small hamburger patties, sections of grilled chicken, crab or fish cakes, sliced roast beef, turkey or even, meatballs.

Alternately, you can pre-make an assortment of sliders and have them ready for everyone to enjoy at halftime. Mix and match your flavors and be creative. Whatever combination you choose, make sure your small “burger” bite packs plenty of flavor.



Cajun Sliders



8 ounces light cream cheese 2 to 3 tablespoon Cajun hot sauce

2 tablespoons butter, melted 1 teaspoon Cajun seasoning 2 onions, sliced 1 tablespoon canola oil

1 package of sandwich rolls, cut in half 1 pound Cajun turkey deli meat 1 pound Cajun roast beef deli meat DIRECTIONS In a food processor blend together cream cheese and Cajun hot sauce. Add more hot sauce to taste. Set aside. In a small bowl combine melted butter and Cajun seasoning and set aside. Over medium heat saut← the sliced onions in the canola oil until soft and caramelized being careful not to brown. Remove from heat and set aside. Spread cream cheese on the inside of the sandwich rolls. Fill with turkey and roast beef and top with onions. Using a basting brush spread the butter onto the top and bottom of the sandwiches and wrap tightly in foil. Heat on the grill or in a 375 degree oven for 5 to 10 minutes.


Roast Beef, Brie & Pesto Grilled Slider



1 package of slider buns or large dinner rolls 1 pound roast beef deli meat 1 cup pesto 8 ounces brie, room temperature melted butter


Split rolls horizontally and spread pesto onto bottom half of rolls. Top with roast beef and a slice of brie that is slightly smaller than the roll. Press the sandwiches closed and brush both sides with melted butter. Heat grill or grill pan to medium heat. Grill for about two minutes on each side or until cheese is melted.


Herb Turkey Grilled Slider



1 package of slider buns or large dinner rolls 1 pound herbed turkey deli meat 1/4 pound gruyere cheese, sliced 1/2 avocado 1/2 cup mayonnaise

1/2 jalapeno, minced

melted butter



Split rolls horizontally. In a small bowl mash avocado with a fork. Stir in mayonnaise and jalapeno. Spread mayonnaise on the bottom half of the rolls. Top with turkey and a slice of gruyere. Press the sandwiches closed and brush both sides with melted butter. Heat grill or grill pan to medium heat. Grill for about two minutes on each side or until cheese is melted.


Bison Sliders with Gruyere & Caramelized Red Onions



1 pound ground bison

2 tablespoons Worcestershire sauce

2 cloves garlic, minced

1 tablespoon steak seasoning

1 red onion, ends removed, halved, sliced

1 tablespoon olive oil

a pinch of salt & pepper

splash of balsamic vinegar

several slices of Gruyere or Swiss cheese

1 package of eight slider buns



In a bowl combine the bison, Worcestershire sauce, garlic and steak seasoning. Carefully combine the ingredients. Do not over work the meat. Form into two-inch patties that are ᄑ inch thick. Press a thumb into the top of the patties. This will keep the patties from puffing up on the grill. On a large piece of foil place the onions and one tablespoon of olive oil. Add a pinch of salt, pepper and a splash of balsamic vinegar. Toss the onions to coat. Wrap them up in the foil and place on the grill. Spray grill with nonstick spray and heat to medium. When hot, place the sliders on the grill and cook four minutes per side. After turning, wait two minutes and then add a slice of cheese to the top of each slider. Remove the sliders from the grill. Undo the foil packet of onions. Build the sliders with your favorite condiments, the onions and any other desired vegetables.


Super Spicy Sliders



1 pound 80/20 ground chuck

1/3 cup spicy barbecue sauce

1 to 2 jalapenos, seeded and minced

1 tablespoon spicy taco seasoning

1/2 teaspoon fresh cracked black pepper

6 slices of spicy Monterey Jack cheese

1/4 cup mayonnaise

1 tablespoon Sriracha sauce

1/4 cup spicy brown mustard

1/2 red onion, thinly sliced into rounds

1 medium tomato, sliced 1/4 inch thick

Several slices of green leaf lettuce

1 bag brioche rolls or slider buns



Place the meat in a bowl. Add the barbecue sauce, jalapenos, taco seasoning and black pepper. Carefully combine the seasonings with the meat and form into 2 ounce patties that are about 1/2 inch thick and 1 1/2 inches wide. Place a thumbprint indentation in the patty on the topside. This will keep your patties in the shape of a patty and prevent them from puffing up like a ball. Heat a grill, grill pan or skillet to medium high heat. Grease the surface with a small amount of canola oil. Place the burgers on the grill and cook for 4 to 6 minutes on each side until desired doneness is reached. Before removing from the grill, top with a slice or two of cheese that has been cut to the size of the patties. Lightly grill the buns for about a minute. In a small bowl combine the mayonnaise and Sriracha sauce. Dress the burger with the mayonnaise, mustard, lettuce, tomato and onions. Makes 8 to 12 sliders depending on thickness.

Recipe from “Favorite Flavor” by Christine Gardner