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Entries tagged with 'sliders'

Oklahoma-style Onion Burgers

Serious Eats J. Kenji López-Alt 10 comments

An Oklahoma classic, it's a slider in style, but with way more onions, which help the thin patties of beef cook up extra juicy and flavorful. More

Shepherd's Pie Sliders

Serious Eats Marvin Gapultos 1 comment

While making a Shepherd's Pie isn't necessarily as difficult as tending sheep, it can be time consuming. Instead, consider the Shepherd's Pie Slider. The same seasoned lamb is at the core of this recipe, but instead of being sauteed, the meat is formed into patties and studded with thyme, rosemary, garlic, shallots, peas, and carrots. More

The In-N-Out/Telway/White Manna Ultimate Animal-Style Slider Mashup

Serious Eats J. Kenji López-Alt 7 comments

For best result, use freshly ground beef with at least 80 percent fat. Try this recipe for our Blue Label Burger Blend. Sliders can be cooked in a 12-inch cast iron or stainless steel skillet in batches of six if you don't have an electric griddle. More

(More) Ultimate(est) Perfect Sliders

Serious Eats J. Kenji López-Alt 13 comments

By first caramelizing onions in the skillet and removing them, you build up a patina of sticky, browned onion juice that fuses itself to the beef when you smash the patties into it. More

The Ultimate Sliders

Serious Eats J. Kenji López-Alt 15 comments

There's more than meats the eye between these diminutive buns: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now... More

Small Plates: Crabby Falafel 'Sliders'

Serious Eats J. Kenji López-Alt 9 comments

These crab and chickpea "sliders"* start with a slightly streamlined, miniaturized version of Mantuano's Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during the frying stage), which he describes as from "southern Spain, which owes many culinary inspirations to the Moors of Northern Africa." More

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