Some New Slants on the Summer Slider

Often the best dishes are created from ingredients you have on hand. Perhaps it’s because I had a restaurant for over 20 years, but using everything in the fridge and freezer was always my mantra. And when it comes to vegetable gardens, that same mantra holds true.

Sliders are an enigma in the culinary world. Are they a greasy but loved fast food, gobbled up in multiples at your favorite drive-thru restaurant at the end of bar time? Or are they a trendy high-end bite-sized creation made with everything from salmon and lobster to bison and ostrich?

In reality, sliders are all of these things. These wonderful three-bite burgers have become a staple at restaurants from drive-thru to gourmet.

The slider had a humble beginning. Hamburger historians (yes, apparently there is such a thing), date the creation of sliders back to 1916 when Walter Anderson invented the first mini burger in Wichita, Kansas. Five years later, Anderson founded the White Castle restaurant chain and made his slider creation famous. The thin burger topped with diced onions then smashed down on a griddle sold for a mere 5 cents back then. The privately owned restaurant chain still makes the iconic bite-sized burger, but the price has increased a bit. A single slider will set you back 72 cents today.

UPGRADING THE BASIC BURGER SLIDER

This summer, try a little upgrade to your slider offerings. Begin with an upgrade on the classic burger. A mini beef slider flavored with fresh sage and melted gorgonzola cheese will satisfy those folks looking for a traditional burger bite but with a bit of flare.

Add extra flavor to ground beef with the addition of fresh sage, a splash of Worcestershire sauce and some chopped fresh shallot. Top with crumbled gorgonzola then place on the grill to create a warm melted cheese topping.

SPICE IT UP

Add some heat to your slider buffet with the addition of a pork and chorizo slider flavored with mayonnaise that has been flavor pumped with diced green chile peppers and chopped cilantro.

Use smoked chorizo sausage and pulse it in a food processor to create a coarse grind. Add ground pork, your favorite Cajun-style seasoning, a pinch of cayenne pepper and some Worcestershire sauce. Finish with pepper Jack cheese and the green chile mayonnaise for a spicy slider offering.

TRY A DIFFERENT PROTEIN

Swap out a traditional meat slider with something from the sea. A miso-glazed salmon burger can be prepared ahead using fresh salmon, ginger and a touch of sesame oil. A cool lemon-flavored mayonnaise and a lively mango salsa finish off these gourmet mini-bites.

Because these burgers are more delicate than the beef version, use a grill pan to cook the salmon sliders. Place the grill pan directly on your hot outdoor barbeque to keep delicate seafood and small vegetables from falling into the coals.

GO INTERNATIONAL

Wow your guests with a slider they won’t expect. Use ground lamb as a slider base and then give it a boost with a blend of Moroccan spices. Turmeric, cumin, and ginger blend well with the lamb. Put away the mustard and ketchup for this slider. Moroccan cuisine is known for using olives and citrus. Make a sweet yet piquant topping with a blend of diced fresh orange segments, a variety of pitted olives and some fresh mint.

Try one, two, three or all four of these delicious slider recipes for your next summer barbeque. Just fire up the grill and pull out a cold one for a perfect unconventional slider buffet.