Fun Holiday Series: National Slider Day

Today’s delicious holiday was started in 2015 by a little ol’ restaurant called White Castle (ever heard of it?) as something special for their customers who love those little burgers so much. In 1921, White Castle sold their sliders for $.05 each, and they came in a sack. Today, many other restaurants have picked up the holiday tradition, offering free or exclusive sliders of all kinds. So, I wrangled up a few recipes for your buns to appreciate on this day!

Mac & Cheese Pork Sliders

1 cup uncooked mini elbow macaroni

1 tbs butter

1 ½ tsp all-purpose flour

¼ tsp pepper

½ cup milk

¾ cup shredded cheddar cheese

1 package Hawaiian sweet rolls

1 carton (16 oz) refrigerated fully cooked BBQ shredded pork, warmed

2 tbs melted butter

1 tbs honey

½ tsp ground mustard

1 jalapeno pepper, sliced (optional)

Preheat oven to 375°F. Cook pasta according to package.

Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir in cheese until melted. Drain pasta; stir into cheese sauce. Set aside.

Place roll bottoms in a greased 13x9 in baking dish. Layer with pork, pasta mixture, and roll tops. Combine melted butter, honey, and mustard. Brush over roll tops.

Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper slices. Enjoy!

Ranch Chicken Sliders

1 lb. boneless skinless chicken breast halves

1 envelope ranch salad dressing mix

1 package (8 oz) cream cheese, cubed

2 cups crushed pretzels

2 cups crushed regular or BBQ potato chips

¼ cup grated Parmesan cheese

2 large eggs

1 tbs milk

1 cup all-purpose flour

1 tsp garlic salt

½ tsp pepper

¼ tsp paprika

Oil for frying

12 mini buns

Optional toppings: Lettuce, tomato, bacon, cheese

Place chicken in a 3- or 4- qt slow cooker. Sprinkle with dressing mix, top with cream cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165°F, about 2 ½ - 3 ½ hours. Meanwhile, place pretzels, chips, and Parmesan in a food processor, pulse until combined. Reserve 1 cup for sliders. Transfer remaining to a shallow bowl.

Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker; stir to combine. Add reserved 1 cup pretzel mixture; cool completely. Refrigerate at least 30 minutes.

In a shallow bowl, whisk eggs and milk. Combine the flour, garlic salt, pepper and paprika in another shallow bowl.

Shape chicken mixture into twelve ½ in thick patties. Dip patties in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in remaining pretzel mixture, patting to help coating adhere.

In a cast-iron skillet, heat ¼ inches of oil to 375°F. Fry sliders, a few at a time, until golden brown, 3-4 minutes on each side. Drain on paper towels. Serve on buns with toppings as desired. Enjoy!

Bang Bang Shrimp Cake Sliders

1 lb uncooked shrimp, peeled and deveined

1 large egg

½ cup finely chopped sweet red pepper

6 green onions, chopped and divided

1 tbs minced fresh gingerroot

¼ tsp salt

1 cup panko bread crumbs

¼ cup mayonnaise

1 tbs Sriracha chili sauce

1 tbs sweet chili sauce

5 cups shredded Chinese or napa cabbage

12 mini buns or dinner rolls

3 tbs canola oil

Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs, mix gently. Shape into twelve ½ inch thick patties. Refrigerate 20 minutes.

Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes.

In a large cast-iron skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce. Enjoy!

Feel free to slide into your kitchen and try out some of these recipes! Have fun!