But sliders do not have to be burgers. I made salmon sliders last night.
When thinking sliders, think of your favorite “bun” sandwich, but in miniature.
Slider sandwich ideas:
-Fry chicken breast with ranch dressing or white gravy
-Steak with crumpled blue cheese
-Buffalo Chicken Slider (chicken breast with Franks Redhot w/ranch or blue cheese dressing
-Shrimp Paw boys
-The Slider Club: Turkey, bacon, lettuce, tomato (avocado optional)
-Corn beef Rueben
-Salmon Slider: poached salmon with cumber dill yogurt sauce
-Mini meatball sub slider: Turkey, beef or pork meatballs with tomato sauce, mozzarella cheese and fresh basil
-Pulled Pork with hot slaw
-Grilled Mushrooms w/goat cheese and balsamic reduction
-Crab Cake with spicy mayo
-Fried Fish w/ tarter
-Baked tofu w/vegan slaw
-Grill mushrooms with teriyaki sauce and pickled veggies
-Pan fried vegan risotto cakes with spicy vegan mayo
-Vegan sloppy Joes: Saute crumpled silken tofu w/thinned BBQ sauce
-Tempura Slider: Mix veggies tempura (sweet potato, potato, carrot, onion, mushroom) with asian dipping sauce. (1/3 miron, 1/3 tamari soy, lime juice and water or dashi both, minced ginger)
-Peanut butter, banana and maple (dust with cinnamon)
So last night I tested a recipe that turned out well. Look for them at the Westside Market on Thursday 3:00-7:00PM while they last.
Slider Bun Recipe: Makes 16 slider buns (or 8 full size)
3 1/2 cups AP Flour (King Arthur or Bob’s Redmill or use Bread Flour)
3/4 to 1 cup water
2 tablespoons butter (melted)
(For vegan option use olive oil or melted vegan shorten)
1 large egg
2 TBS sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
Plus 2 TBS melted butter to brush
(For vegan use olive oil or melted vegan shorten)
Sesame seeds (optional)
Mix the yeast, flour, salt, and sugar in a mixing bowl of a mixer with dough hook attachment. With the mixer running, add the egg, melted butter and slowly pour in the water. Mix in high for about eight minutes.
Place the dough in a bowl and coat little with olive oil. Cover with plastic or a damp towel and let set in a warm place for 2 hours or until the dough doubled in size.
Punch the dough down and place on a clean counter. Cut the dough into 16 equal pieces.
Mine dough came out to 28oz, which figured out to approximately 1.75oz (using a digital scale) per roll, which comes to 16 rolls.
Roll the dough into rounds balls and flatten them into disks. See below.
Place them on sheet pan lined with parchment and cover with a damp clothe and let them rise for about an hour. Don’t worry if the touch a little.
Brush with melted butter, sprinkle with sesame seeds and bake at 375 degrees for 15-18 minutes.