You’re in for a treat! Sliders are the ultimate comfort food, perfect for any occasion—whether it’s a cozy family dinner or a lively game day gathering. Our roundup of 18 Delicious Best Slider Recipes is packed with mouthwatering options that are sure to please every palate. From classic beef to creative veggie twists, these mini burgers promise big flavors. Keep scrolling to find your next favorite recipe!
Classic Beef Sliders with Cheese
How comforting it is to gather around the table with loved ones, sharing something as simple yet satisfying as these classic beef sliders with cheese. Each bite is a reminder of the joy found in the little things, the melty cheese hugging the juicy beef, all nestled between soft, warm buns.
Ingredients
- 1 pound of ground beef (80/20 blend for the best flavor)
- a couple of slices of American cheese, because it melts like a dream
- a splash of Worcestershire sauce, for that umami kick
- a tablespoon of butter, because butter makes everything better
- a pack of slider buns, because their size is just perfect for sharing
- a pinch of salt and pepper, to season just right
Instructions
- Preheat your skillet over medium heat, letting it get nice and warm, about 5 minutes.
- While the skillet heats, gently mix the ground beef with a splash of Worcestershire sauce, a pinch of salt, and pepper. Tip: Don’t overmix to keep the patties tender.
- Form the beef into small, thin patties, slightly larger than your buns since they’ll shrink a bit.
- Place the patties in the skillet, cooking for about 3 minutes on each side for a perfect medium doneness. Tip: Press down lightly with a spatula to ensure even cooking.
- Right before the patties are done, top each with a slice of American cheese, letting it melt beautifully over the meat.
- While the cheese melts, lightly butter the slider buns and toast them in the skillet for about a minute, until they’re just golden. Tip: This adds a lovely crunch and richness.
- Assemble the sliders by placing a cheesy patty between each bun, serving them warm.
Velvety cheese and juicy beef come together in these sliders, offering a texture that’s both comforting and indulgent. Try serving them with a side of pickles for a tangy contrast, or stack them high for a fun, shareable centerpiece at your next gathering.
Pulled Pork Sliders with Coleslaw
Under the soft glow of the kitchen light, there’s something deeply comforting about the slow transformation of pork into tender, shreddable perfection, especially when it’s destined to nestle between the halves of a soft slider bun, topped with a crisp, tangy coleslaw.
Ingredients
- a 3-pound pork shoulder, because size matters when it comes to pulling
- a couple of tablespoons of brown sugar, for that hint of sweetness
- a splash of apple cider vinegar, to balance the richness
- a cup of your favorite BBQ sauce, because it’s all about personal touch
- a handful of slider buns, because they’re the perfect size for sharing
- a bag of coleslaw mix, for convenience and crunch
- a dollop of mayonnaise, to bind the coleslaw together
- a squeeze of lemon juice, to brighten up the slaw
Instructions
- Preheat your oven to 300°F, low and slow is the way to go for tender pork.
- Rub the pork shoulder all over with brown sugar, then place it in a roasting pan. The sugar will create a delicious crust.
- Pour apple cider vinegar and BBQ sauce over the pork, covering it evenly. This mixture will keep the pork moist as it cooks.
- Cover the pan tightly with foil and roast for about 6 hours. You’ll know it’s ready when the meat falls apart with a fork.
- While the pork is cooking, mix the coleslaw mix with mayonnaise and lemon juice in a bowl. Chill it in the fridge to let the flavors meld.
- Once the pork is done, shred it using two forks, then mix it with the remaining BBQ sauce in the pan for extra flavor.
- Toast the slider buns lightly for a bit of crunch, then pile on the pulled pork and top with a generous spoonful of coleslaw.
Gently biting into these sliders, the contrast between the soft, smoky pork and the crisp, creamy coleslaw is nothing short of magical. Serve them with extra napkins and perhaps a cold beer on the side for the ultimate experience.
BBQ Chicken Sliders
Mellow evenings call for meals that are both comforting and easy to share, and these BBQ chicken sliders are just that. They’re a tender, saucy embrace in every bite, perfect for when the day winds down.
Ingredients
- 2 cups of shredded cooked chicken
- 1 cup of your favorite BBQ sauce
- a splash of apple cider vinegar
- a couple of tablespoons of brown sugar
- 12 slider buns
- a handful of coleslaw mix
- a drizzle of olive oil
Instructions
- Preheat your oven to 350°F and lightly drizzle olive oil on a baking sheet to prevent sticking.
- In a mixing bowl, combine the shredded chicken, BBQ sauce, a splash of apple cider vinegar, and a couple of tablespoons of brown sugar. Stir until the chicken is evenly coated. Tip: For deeper flavor, let the mixture sit for 10 minutes before assembling.
- Slice the slider buns in half horizontally and lay the bottom halves on the prepared baking sheet. Evenly distribute the BBQ chicken mixture over the bottom halves.
- Top the chicken with a handful of coleslaw mix for a crunchy contrast, then cover with the top halves of the buns. Tip: Press down gently to ensure the sliders hold together when baked.
- Cover the assembled sliders loosely with aluminum foil and bake for 10 minutes. Then, remove the foil and bake for an additional 5 minutes to lightly toast the buns. Tip: Watch closely to avoid over-browning.
Enjoy the sliders warm, where the soft buns meet the juicy, tangy chicken and crisp coleslaw. They’re especially delightful when served with extra BBQ sauce on the side for dipping, making each bite even more irresistible.
Turkey and Cranberry Sliders
Lazy afternoons call for something simple yet satisfying, and these turkey and cranberry sliders are just the thing to ease into the evening. They’re a cozy nod to holiday flavors, but light enough for any day of the year.
Ingredients
- a pack of 12 slider buns
- a pound of sliced turkey breast
- a cup of cranberry sauce
- a couple of slices of Swiss cheese
- a splash of orange juice
- a tablespoon of butter, melted
- a sprinkle of dried thyme
Instructions
- Preheat your oven to 350°F, and grab a baking sheet.
- Slice the slider buns in half horizontally, and lay the bottoms on the baking sheet.
- Layer the turkey slices evenly over the bun bottoms, folding them gently to fit.
- Spread the cranberry sauce over the turkey, aiming for a thin, even layer.
- Place a slice of Swiss cheese on top of each slider, tearing the slices if needed to cover.
- Drizzle a little orange juice over the cheese for a subtle brightness.
- Pop the tops on the sliders, and brush the melted butter over them.
- Sprinkle a pinch of dried thyme over the tops for a hint of earthiness.
- Bake for about 10 minutes, or until the cheese is just melted and the buns are lightly toasted.
- Serve warm, and watch as the cranberry sauce peeks out invitingly with each bite.
Unassuming as they are, these sliders bring a delightful contrast of tender turkey, creamy cheese, and the sweet-tart pop of cranberry. Try serving them with a side of crisp pickles or a simple green salad for a little crunch.
Philly Cheesesteak Sliders
On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about assembling Philly Cheesesteak Sliders. They’re a nod to the classic, but with a cozy twist that makes them perfect for sharing or savoring alone.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, thinly sliced
- a pound of thinly sliced ribeye steak
- a splash of Worcestershire sauce
- a teaspoon of garlic powder
- salt and pepper, just a pinch each
- a pack of slider buns
- a cup of shredded provolone cheese
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the sliced onions to the skillet, cooking them until they’re golden and caramelized, roughly 10 minutes, stirring occasionally to prevent burning.
- Push the onions to one side of the skillet and add the ribeye slices to the other side. Cook for about 3 minutes per side, until no longer pink.
- Mix the onions and steak together in the skillet. Add the Worcestershire sauce, garlic powder, salt, and pepper, stirring well to combine everything evenly.
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- Slice the slider buns in half horizontally and place the bottom halves on the baking sheet. Spoon the steak and onion mixture evenly over the buns.
- Sprinkle the shredded provolone cheese over the top of the steak mixture, covering it completely.
- Place the top halves of the buns over the cheese and bake in the oven for about 5 minutes, or until the cheese is melted and the buns are slightly toasted.
Remember, the key to perfect sliders is ensuring the steak is thinly sliced for tenderness. These sliders emerge from the oven with the cheese gloriously melted, the buns softly toasted, and the flavors deeply intertwined. Serve them with a side of pickles or a simple salad for a meal that feels both indulgent and intimate.
Buffalo Chicken Sliders
Lately, I’ve found myself craving something that strikes the perfect balance between spicy and comforting, a dish that feels like a hug on a plate. Buffalo chicken sliders, with their tender meat and fiery sauce, have been my go-to, especially on evenings when the world outside feels a bit too much.
Ingredients
- A couple of cups of shredded cooked chicken
- A splash of hot sauce, about 1/4 cup
- A tablespoon of melted butter
- A teaspoon of garlic powder
- A pinch of salt
- A pack of slider buns, 12 count
- A handful of blue cheese crumbles
- A few leaves of lettuce, for crunch
Instructions
- In a mixing bowl, combine the shredded chicken, hot sauce, melted butter, garlic powder, and salt. Stir until the chicken is evenly coated. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
- Preheat your oven to 350°F. This ensures the sliders are warmed through without drying out.
- Slice the slider buns in half horizontally and lay the bottom halves in a baking dish. Spread the chicken mixture evenly over the buns.
- Sprinkle the blue cheese crumbles over the chicken. Tip: If you’re not a fan of blue cheese, a sharp cheddar works wonderfully too.
- Place the top halves of the buns over the filling and cover the dish with aluminum foil. Bake for 15 minutes, or until the cheese is melted and the buns are lightly toasted.
- Remove from the oven and let sit for a couple of minutes before serving. Tip: This rest period helps the flavors meld together beautifully.
- Add a leaf of lettuce to each slider for a fresh crunch before serving.
These sliders are a delightful mix of spicy, tangy, and creamy, with the lettuce adding a refreshing contrast. Try serving them with a side of celery sticks and ranch dressing for that classic buffalo wing experience.
Hawaiian Ham and Cheese Sliders
Comfort comes in many forms, and today, it arrives as these warm, inviting Hawaiian Ham and Cheese Sliders. They’re a little sweet, a little savory, and entirely satisfying, perfect for those moments when you crave something simple yet special.
Ingredients
- a pack of 12 Hawaiian sweet rolls
- a half pound of thinly sliced ham
- a couple of cups of shredded Swiss cheese
- a stick of unsalted butter, melted
- a tablespoon of Dijon mustard
- a tablespoon of Worcestershire sauce
- a teaspoon of onion powder
- a sprinkle of poppy seeds
Instructions
- Preheat your oven to 350°F and grab a baking dish that fits all your rolls snugly.
- Without separating them, slice the entire pack of Hawaiian rolls in half horizontally to create a top and bottom layer.
- Layer the bottom half with the thinly sliced ham, then evenly sprinkle the shredded Swiss cheese over the ham.
- Place the top half of the rolls back on, creating a sandwich.
- In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, and onion powder until smooth.
- Generously brush this mixture over the top of the rolls, making sure to cover every inch for maximum flavor.
- Sprinkle the top with poppy seeds for a little crunch and visual appeal.
- Cover the dish with aluminum foil and bake for 15 minutes to let the cheese melt and the flavors meld.
- Remove the foil and bake for another 5 minutes, or until the tops are golden and slightly crispy.
- Let them cool for a couple of minutes before slicing into individual sliders.
As you bite into these sliders, the soft sweetness of the bread contrasts beautifully with the savory ham and melted cheese. For an extra touch, serve them with a side of pineapple salsa to echo the Hawaiian theme.
Jalapeño Popper Sliders
Sometimes, the simplest combinations bring the most comfort, like these Jalapeño Popper Sliders that blend the spicy kick of jalapeños with the creamy, cheesy goodness we all crave.
Ingredients
- a pack of 12 slider buns
- a couple of fresh jalapeños, thinly sliced
- a block of cream cheese, softened
- a cup of shredded cheddar cheese
- a splash of milk
- a tablespoon of butter, melted
- a pinch of garlic powder
- a pinch of salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the softened cream cheese, shredded cheddar, a splash of milk, garlic powder, and salt until smooth.
- Slice the slider buns in half horizontally and place the bottom halves on the prepared baking sheet.
- Spread the cheese mixture evenly over the bottom halves of the buns.
- Arrange the jalapeño slices on top of the cheese mixture.
- Place the top halves of the buns over the jalapeños and brush the tops with melted butter.
- Bake in the preheated oven for 10-12 minutes, or until the buns are golden and the cheese is bubbly.
- Let the sliders cool for a couple of minutes before serving to allow the cheese to set slightly.
These sliders offer a delightful contrast between the soft, buttery buns and the spicy, creamy filling. Try serving them with a side of cool ranch dressing to balance the heat.
Bacon Cheeseburger Sliders
Feeling the warmth of the kitchen around me, I find myself drawn to the simplicity and comfort of creating something both familiar and delightful. Bacon Cheeseburger Sliders, with their juicy patties and melty cheese, are a testament to the joy of sharing good food with good people.
Ingredients
- 1 pound of ground beef (80/20 blend for the best flavor)
- a couple of slices of your favorite bacon
- a splash of Worcestershire sauce
- a handful of shredded cheddar cheese
- a tablespoon of butter
- a pack of slider buns
- a pinch of salt and pepper
Instructions
- Preheat your skillet over medium heat and cook the bacon until crispy, about 5 minutes per side. Set aside on paper towels to drain.
- In the same skillet, add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Drain excess fat, then stir in a splash of Worcestershire sauce and a pinch of salt and pepper for that umami kick.
- Butter the slider buns and toast them lightly in the skillet or under the broiler for about 2 minutes, until golden. Tip: Keep an eye on them to prevent burning.
- Assemble the sliders by placing a spoonful of the beef mixture on the bottom bun, topping with a piece of bacon and a sprinkle of cheddar cheese. Add the top bun and serve warm. Tip: For extra melty cheese, pop the assembled sliders under the broiler for 30 seconds.
Just out of the oven, these sliders are a harmonious blend of crispy, juicy, and cheesy, with the bacon adding a smoky depth. Serve them with a side of pickles or a dollop of your favorite sauce for an extra layer of flavor.
Vegetarian Black Bean Sliders
Beneath the quiet hum of the kitchen, there’s something deeply comforting about crafting these vegetarian black bean sliders. They’re a humble nod to simplicity, yet packed with flavors that whisper of home and heart.
Ingredients
- a can of black beans, drained and rinsed
- a couple of slices of whole wheat bread, torn into pieces
- a splash of olive oil
- a teaspoon of cumin
- a pinch of salt
- a handful of cilantro, chopped
- a small onion, finely diced
- a clove of garlic, minced
- a tablespoon of tomato paste
- a cup of breadcrumbs
- a couple of slider buns
- a few leaves of lettuce
- a slice of avocado per slider
Instructions
- Preheat your oven to 375°F and lightly grease a baking sheet with a splash of olive oil.
- In a large bowl, mash the black beans with a fork until they’re mostly smooth but still have some texture.
- Add the torn bread pieces, cumin, salt, cilantro, onion, garlic, and tomato paste to the bowl. Mix everything together until well combined.
- Shape the mixture into small patties, about the size of your slider buns. If the mixture feels too wet, a pro tip is to add a bit more breadcrumbs until it’s easier to handle.
- Place the patties on the prepared baking sheet and bake for 15 minutes, then flip them and bake for another 10 minutes until they’re firm and slightly crispy on the outside.
- While the patties are baking, lightly toast the slider buns for a couple of minutes until they’re just golden.
- Assemble your sliders by placing a lettuce leaf on the bottom bun, followed by a black bean patty, and a slice of avocado. Top with the other half of the bun.
For a delightful crunch and a burst of freshness, these sliders are best enjoyed with a side of sweet potato fries or a crisp salad. The avocado adds a creamy contrast to the hearty, spiced bean patty, making each bite a little celebration of textures.
Greek Lamb Sliders with Tzatziki
Lambent hues of the evening sun remind me of the warmth these Greek Lamb Sliders bring to the table, a cozy embrace of flavors that feels like a quiet celebration of simplicity and taste.
Ingredients
- 1 lb ground lamb
- a couple of cloves of garlic, minced
- a splash of olive oil
- 1 tsp dried oregano
- a pinch of salt and pepper
- 1/2 cup plain Greek yogurt
- 1/4 cucumber, grated and squeezed dry
- a drizzle of lemon juice
- small slider buns, toasted
Instructions
- In a bowl, mix the ground lamb with minced garlic, oregano, salt, and pepper until just combined. Tip: Overmixing can make the sliders tough.
- Form the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
- Heat a splash of olive oil in a pan over medium heat. Cook the patties for 3-4 minutes on each side, or until they reach an internal temperature of 160°F. Tip: Don’t press down on the patties; let them develop a nice crust.
- While the patties cook, mix the Greek yogurt, grated cucumber, and a drizzle of lemon juice in a small bowl to make the tzatziki.
- Toast the slider buns lightly for a minute or two until they’re just golden.
- Assemble the sliders by placing a lamb patty on each bun and topping with a spoonful of tzatziki.
Velvety lamb paired with the cool, crisp tzatziki creates a harmony of textures that’s both comforting and refreshing. Serve these sliders on a platter with a side of roasted vegetables for a meal that’s as vibrant as it is satisfying.
Spicy Sriracha Shrimp Sliders
Yesterday, as the evening light faded, I found myself craving something both fiery and comforting, a dish that could bridge the gap between bold flavors and the simplicity of a weeknight meal. That’s when the idea of these Spicy Sriracha Shrimp Sliders came to mind, a perfect blend of heat, sweetness, and crunch.
Ingredients
- a pound of medium shrimp, peeled and deveined
- a couple of tablespoons of Sriracha sauce
- a splash of lime juice
- a teaspoon of honey
- a pinch of salt
- a handful of coleslaw mix
- a tablespoon of mayonnaise
- a few slider buns
- a drizzle of olive oil
Instructions
- In a bowl, mix the shrimp with Sriracha sauce, lime juice, honey, and a pinch of salt. Let it marinate for 15 minutes to soak up all those vibrant flavors.
- While the shrimp marinates, toss the coleslaw mix with mayonnaise in another bowl. This quick slaw adds a refreshing crunch to balance the heat.
- Heat a drizzle of olive oil in a pan over medium-high heat. Add the shrimp in a single layer, cooking for about 2 minutes on each side until they’re pink and slightly charred.
- Toast the slider buns lightly in the same pan for about 30 seconds on each side to get them just golden and crisp.
- Assemble the sliders by placing a spoonful of the slaw on the bottom bun, topping with a few shrimp, and finishing with the top bun. The contrast of textures and flavors here is everything.
Here, the sliders are a riot of textures—juicy shrimp, crisp slaw, soft buns—with the Sriracha bringing a warmth that lingers just enough. Try serving them with extra lime wedges on the side for those who dare to dial up the tang.
Caprese Sliders with Balsamic Glaze
Yesterday, as the golden light of the afternoon spilled into the kitchen, I found myself craving something simple yet utterly satisfying. These Caprese sliders, with their fresh flavors and a hint of sweetness from the balsamic glaze, were just the thing to soothe the soul.
Ingredients
- a pack of 12 slider buns
- a couple of ripe tomatoes, sliced thin
- a ball of fresh mozzarella, sliced into 12 pieces
- a handful of fresh basil leaves
- a splash of olive oil
- a drizzle of balsamic glaze
- a pinch of salt and pepper
Instructions
- Preheat your oven to 350°F to warm the slider buns slightly, about 5 minutes, just until they’re soft to the touch.
- While the buns warm, layer a slice of tomato, a piece of mozzarella, and a basil leaf on the bottom half of each bun. Tip: If your basil leaves are large, tear them in half for easier eating.
- Drizzle a little olive oil over each stack, then season with a pinch of salt and pepper. The oil brings out the flavors, so don’t skip this step.
- Place the top half of the bun on each slider, then lightly press down to hold everything together. Tip: If you’re making these ahead, wrap them in foil to keep them fresh.
- Just before serving, drizzle each slider with balsamic glaze for that perfect sweet and tangy finish. Tip: Warm the glaze slightly for easier drizzling.
Each bite offers a delightful contrast between the soft bun, juicy tomato, creamy mozzarella, and the aromatic basil, all tied together with the rich balsamic glaze. Try serving these on a wooden board for a rustic, inviting presentation that’s as pleasing to the eye as it is to the palate.
Reuben Sliders with Thousand Island Dressing
Kneading through the memories of deli counters past, there’s something undeniably comforting about the Reuben sandwich. Today, let’s shrink that joy into bite-sized sliders, perfect for sharing or savoring solo, with a homemade Thousand Island dressing that whispers of simplicity and love.
Ingredients
- a couple of cups of thinly sliced corned beef
- a cup of sauerkraut, drained well
- a handful of Swiss cheese slices
- a dozen slider buns
- a half cup of mayonnaise
- a splash of ketchup
- a tablespoon of sweet pickle relish
- a teaspoon of white vinegar
- a pinch of salt
- a dash of paprika
Instructions
- Preheat your oven to 350°F to get those sliders toasty and the cheese perfectly melted.
- In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, white vinegar, salt, and paprika to create your Thousand Island dressing. Tip: Let it sit for 10 minutes to let the flavors marry.
- Split the slider buns in half and lay the bottoms on a baking sheet. Spread a generous layer of the Thousand Island dressing on each.
- Top each bun bottom with a layer of corned beef, a spoonful of sauerkraut, and a slice of Swiss cheese. Tip: Press the sauerkraut between paper towels to remove excess moisture for a better texture.
- Place the tops of the buns over the cheese and cover the baking sheet with aluminum foil.
- Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the buns are lightly toasted. Tip: Remove the foil for the last 2 minutes if you prefer a crispier top.
- Serve warm, with extra Thousand Island dressing on the side for dipping.
Crunchy on the outside, tender and tangy within, these sliders are a mini celebration of flavors. Try serving them with a side of crispy sweet potato fries for a delightful contrast in textures.
Mexican Street Corn Sliders
Wandering through the flavors of summer, these sliders capture the essence of Mexican street corn in every bite, blending creamy, spicy, and tangy notes into a handheld delight.
Ingredients
- a couple of cups of fresh corn kernels
- a splash of olive oil
- a pinch of salt and pepper
- a dollop of mayonnaise
- a sprinkle of chili powder
- a handful of crumbled cotija cheese
- a squeeze of lime juice
- a bunch of small slider buns
- a few sprigs of cilantro, chopped
Instructions
- Preheat your grill or skillet to medium-high heat, about 375°F, to get those perfect char marks on the corn.
- Toss the corn kernels with a splash of olive oil, a pinch of salt, and pepper, ensuring they’re evenly coated for that golden roast.
- Spread the corn in a single layer on the grill or skillet, letting it cook undisturbed for about 5 minutes to develop a char, then stir and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure each kernel gets nicely toasted.
- In a bowl, mix the charred corn with a dollop of mayonnaise, a sprinkle of chili powder, and a squeeze of lime juice, blending until the corn is evenly coated with the creamy mixture.
- Lightly toast the slider buns on the grill or in a toaster for about 1-2 minutes, just until they’re warm and slightly crispy. Tip: This step adds texture and prevents the buns from getting soggy.
- Assemble the sliders by spooning the corn mixture onto the bottom half of each bun, then topping with crumbled cotija cheese and chopped cilantro. Tip: For an extra kick, add a thin slice of jalapeño on top.
- Place the top half of the bun on each slider and serve immediately, while the buns are still warm and the cheese is slightly melty.
These sliders offer a playful twist on classic street corn, with the creamy corn mixture contrasting beautifully against the crisp bun and the salty, tangy cheese. Try serving them with a side of lime wedges for an extra zesty punch.
Pesto Chicken Sliders
Dusk settles softly outside, and here in the kitchen, the aroma of basil and garlic begins to weave its magic. These pesto chicken sliders are a cozy embrace of flavors, perfect for those moments when you crave something both comforting and effortlessly elegant.
Ingredients
- a couple of cups of shredded cooked chicken
- a generous half cup of homemade or store-bought pesto
- a splash of olive oil
- a dozen slider buns, split
- a handful of mozzarella cheese slices
- a pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 350°F, letting it warm up while you prepare the sliders.
- In a mixing bowl, combine the shredded chicken with the pesto, adding a splash of olive oil to loosen the mixture if it seems too dry. Season with a pinch of salt and pepper.
- Lay out the bottom halves of the slider buns on a baking sheet. Spoon the pesto chicken mixture evenly over each bun.
- Top each slider with a slice of mozzarella cheese, then cover with the top halves of the buns.
- Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the buns are lightly toasted.
- Remove from the oven and let them sit for a minute before serving, allowing the flavors to meld together beautifully.
Perfectly melty and fragrant, these sliders offer a delightful contrast between the crispy bun and the tender, flavorful chicken inside. Try serving them with a side of sweet potato fries for a meal that’s as satisfying to the soul as it is to the palate.
Sweet and Sour Meatball Sliders
As the evening light fades, there’s something deeply comforting about the idea of sweet and sour meatball sliders, a dish that marries the tangy with the tender in every bite.
Ingredients
- a pound of ground beef
- a couple of cloves of garlic, minced
- a splash of soy sauce
- a quarter cup of breadcrumbs
- one egg, lightly beaten
- a tablespoon of vegetable oil
- half a cup of ketchup
- a third cup of brown sugar
- a tablespoon of apple cider vinegar
- a dozen slider buns
Instructions
- Preheat your oven to 375°F, because even meatballs need a warm welcome.
- In a large bowl, mix the ground beef, minced garlic, soy sauce, breadcrumbs, and egg until just combined. Overmixing can make the meatballs tough, so gentle does it.
- Shape the mixture into small, even-sized meatballs. A cookie scoop can be your best friend here for uniformity.
- Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2 minutes per side. They don’t need to be cooked through just yet.
- Transfer the meatballs to a baking dish. In the same skillet, whisk together the ketchup, brown sugar, and apple cider vinegar, then pour this sweet and sour sauce over the meatballs.
- Bake for 15 minutes, or until the meatballs are cooked through and the sauce is bubbly.
- Toast the slider buns lightly for a bit of crunch that contrasts beautifully with the saucy meatballs.
- Serve each meatball on a bun, spooning extra sauce over the top for those who love an extra tangy kick.
Just imagine the perfect bite: the soft bun giving way to a juicy meatball, all coated in that sticky, sweet, and sour sauce. For a fun twist, skewer each slider with a pickle spear for an added crunch and a pop of color.
Garlic Butter Steak Sliders
Sometimes, the simplest dishes bring the most comfort, especially when they’re little bites of joy like these garlic butter steak sliders. Imagine tender steak, kissed with garlic and butter, nestled between soft buns—it’s the kind of meal that feels like a hug.
Ingredients
- a couple of pounds of flank steak, sliced thin
- a generous pinch of salt and freshly ground black pepper
- a splash of olive oil
- 4 tbsp of unsalted butter, softened
- 3 cloves of garlic, minced
- a handful of fresh parsley, chopped
- 12 slider buns
Instructions
- Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles away in seconds.
- Season the flank steak slices with salt and pepper on both sides. Tip: Letting the steak sit at room temperature for about 20 minutes before cooking ensures even cooking.
- Add a splash of olive oil to the skillet, then lay the steak slices in a single layer. Cook for about 2 minutes per side for medium-rare, or until your desired doneness. Tip: Avoid overcrowding the skillet to get a good sear.
- While the steak cooks, mix the softened butter, minced garlic, and chopped parsley in a small bowl. Tip: This garlic butter can be made ahead and stored in the fridge for up to a week.
- Once the steak is done, remove it from the skillet and let it rest for a couple of minutes. Then, slice it into thin strips against the grain.
- Lightly toast the slider buns, then spread a bit of the garlic butter on each half. Pile the steak slices onto the bottom buns, then cap with the top halves.
You’ll love how the buttery, garlicky steak melts in your mouth, with the soft buns adding just the right amount of chew. Try serving these sliders with a side of crispy sweet potato fries for a meal that’s sure to impress.
Conclusion
These 18 slider recipes are a treasure trove of flavors waiting to elevate your next meal or gathering. Whether you’re craving something classic or adventurous, there’s a slider here for every taste. We’d love to hear which recipes you try and love—drop a comment below with your favorites! Don’t forget to share the delicious inspiration with friends by pinning this article on Pinterest. Happy cooking!
