Spicy Carrot-flecked Chicken Sliders

This is one of those times that the photos just don't do the dish justice. That's my fault. I've been so preoccupied this week. That always happens when I return from a trip—it takes me a few weeks or so just to get my brain and my surroundings back on a schedule. But despite the lousy pictures, these sliders are too tasty, too perfect for game day, and too simple not to share with you during our #10DaysofTailgate event.

Basically, they're just chicken meatballs. You could make them a bit smaller and crowd them onto a long crusty bun for a buffalo sub. Or just take one and center it on a slider bun for easy grab-n-go bites. Okay, I know it looks like even the slider bun is too big for these little guys, but once you actually give 'em a smash down to prepare them for a bite, the meatball spreads and fills up that extra space you see.

These could be made using your favorite hot sauce, but if you can get your hands on a bottle of Carrot Karma Hot Sauce by Intensity Academy, that is without a doubt, the way to go. Made with only a few natural ingredients, it is carrot-based, and therefore leaves beautiful orange flecks of sweet heat (there's also habanero in there) throughout the chicken and on the bun.

Secret Ingredient Sliders

While you'll never hear me complain about a simple, delicious steak thrown on the grill or in a sizzling hot skillet, there are so many other speedy solutions. Case-in-point, these sliders. The majority of the time it takes to make them is in the oven; aside from that, it's only a matter of mixing up a few ingredients.

Now, you may notice that they contain a secret ingredient - so please, go into this meal-making venture with an open mind. And assuming you don't have any family or friends with a nut allergy, try sliding the finished product in front of them at dinner time and have them try to guess what the secret ingredient is. A few sly palates may detect it, but most will be left guessing.

I've been making these sliders for over four years, all thanks to another blogger. This blogger no longer has a blog, but these are based on a recipe shared once by her brother-in-law. So, you may have guessed the ingredient by now; I gave a little hint above, or maybe you scrolled down and saw the photo. But for those who weren't really paying that close attention, it's peanut butter!

Bacon Cheeseburgers sliders...thanks Donna!

Apparently we've got a special place in our hearts for Bacon Cheeseburgers around our house. I say that because each time one of the kids birthdays rolls around, I get a request for them! I always ask what they want for Birthday dinner...and back comes an enthusiastic....Bacon Cheeseburgers!!  Since I get that request so often, I try to mix things up and throw a little variety in...not sure if you saw the last ones which in which I stuffed the bacon and cheese in the middle?  This time I decided to go for a mini version and make sliders.  Not just any sliders, either.  I've been holding on to Donna's (My Tasty Treasures) brother-in-law's recipe FOREVER!  I knew I'd eventually get around to making them.  Yay, cross another one off the list!  Sliders were a fun option...it was my littlest one's day anyway and these fit into his hands just right!  They worked out perfectly, so thanks Donna...and thanks Hurley!  Check out the secret ingredient in these...wasn't sure whether or not to announce it before people ate them.  A couple of the neighborhood kids came over to eat, too...I shushed mine, telling them not to give it up before they took a bite...which I immediately regretted since so many people have strong allergies...but fortunately these kids didn't (whew)!  PLUS, they asked for seconds...even after my little one spilled the beans about the secret ingredient.

Hurley’s Sliders
from Donna at My Tasty Treasures

I halved the recipe and got 16 sliders

4 pounds ground beef (85%)
2 pkgs Onion soup mix
1 cup milk
blob that's the technical term peanut butter
Dinner Rolls, ~16 for the halved recipe or however many you're making
Sliced American cheese
Lots of diced onions, ~6
I added bacon, cooked & crumbled
Condiments

Put meat, milk, soup mixes and pb in large bowl and mix w/ your hands.

Split the meat in half and place in large baking sheets. Roll out w/ a rolling pin and then flatten with your hands til it meets the edges.

Bake in a 350 oven for about 10 mins. Remove.

Scatter a bunch of onions all around the edges where the meat has shrunk. Place back in oven for about 10 minutes.

Open dinner rolls. Place bottom half of roll face down & top with top of roll face side up. Take meat trays back out of oven and scatter some raw onions on top, top with sliced cheese and bacon!, if desired and top with lined up, prepared dinner rolls. Cook another ten minutes (this softens the rolls).

When they come out of the oven, use a pizza cutter to cut along the dinner rolls to make the burgers. Lift it up, remove the top roll, flip the burger on the plate, and top with the top roll.

Add your choice of condiments and serve with fries.

Oh yes, and don't forget the cake for dessert...birthday boy wanted a Devil's Food Cake with fudge icing and sprinkles....

...so that is exactly what he got!

Chickpea Sliders Bite!

Mark Bittman. The Minimalist. Why do I adore thee? Hmmmmm. So many explanations. And I'm going to post one once a week for the next six months! Yup, we are now cooking the recipes of MB over at I Heart Cooking Clubs YaY! It was fabulous cooking with Nigella for so long, but now I get an opportunity to start working my way through all of the bookmarked pages in Kitchen Express!! This book is so killer...and I've cooked from it plenty already, but I haven't even made a dent in the things I want to make in there!!! Of course, that's not his only book (I'll use his other recipes as well) but it's definitely my favorite at the moment. Our introductory Bittman theme is Bites of Bittman! So, now I can remove the bookmark from Chickpea Burgers. Oh yeah, we're talking bites...I made them into sliders. This is a burger very reminiscent of hummus Looooove it. In a sing-song voice. Looooove it. Do you remember me telling you before how this is a book of recipes that are "precisely imprecise." Really. He said it. Precisely imprecise. What a perfectly wonderful oxymoron!
Chickpea Burgers (or sliders)
from Mark Bittman's Kitchen Express
Drain a can of chickpeas and put them in a food processor with a chopped shallot or some onion, a bit of oregano, paprika, salt and an egg. Pulse the mixture until its slightly grainy but even in consistency. Add enough flour--about a quarter cup--so you can form the mixture into flat burger patties. Sear them in olive oil until golden, about 4 minutes per side. Serve on good whole grain bread or a bun with tahini (optional), greens, and a squeeze of lemon juice.

I formed them into little sliders (made 8), drizzled with lemon juice and tahini and put a few cilantro leaves on each one. Oh yeah, and a Hawaiian Bread Roll. Mexi and I liked them. To my surprise, he liked them even more than I did...course he's always asking me when I'm gonna make hummus next...so I should have figured! They also reminded me a bit of falafel. Not exactly, but reminiscent in a certain way.
Now, what shall I make next!? Be sure to hop on over to IHCC to see what everybody else is cookin' up with MB!