SUPER SLIDERS!
Parade chef Jon Ashton created these fun spins on sliders spotlighting Italian and French flavors. You can also upsize these recipes to make traditional burgers.
The Italian Scallion
In a medium bowl, combine 1 lb Italian sausage, hot or mild (casings removed if links), and 2 thinly sliced green onions. Divide mixture into 8 equal portions, shaping into ¾-inch-thick patties. Season with ½ tsp kosher salt and ¼ tsp black pepper. Cut 2 slices provolone cheese into quarters.
Heat 1 tsp canola oil in a 12-inch nonstick skillet over mediumhigh. Add patties to pan, cook 2 minutes or until browned on bottom. Turn and cook 2–4 minutes or until meat registers 160°F on an instant-read thermometer, topping patties with cheese during last minute of cooking. Transfer to a platter.
Halve 8 slider buns; toast, if desired. Spread 3 Tbsp chopped sun-dried tomato packed in olive oil evenly on cut side of bun tops. Spread 3 Tbsp bottled Italian dressing evenly on cut side of bun bottoms. Top with 1 cup baby arugula, patties, 8 slices salami and bun tops. Makes 8.
The Frenchie
In a skillet over medium-high, heat 1 Tbsp olive oil. Add 1 small onion, thinly sliced, and ¼ tsp kosher salt; saute 3 minutes or until starting to turn golden. Add 2 Tbsp water.
Cover, reduce heat to low and cook 25–30 minutes, stirring occasionally, or until onion is caramelized. Set aside.
In a medium bowl, combine 1 lb 85% lean ground beef and 2 tsp minced fresh thyme.
Divide into 8 equal portions, shaping into ¾-inch-thick patties. Season with ½ tsp salt and ¼ tsp black pepper. Cut 2 slices Gruyère or Swiss cheese into quarters.
Heat 1 Tbsp olive oil in a 12-inch nonstick skillet over mediumhigh. Add patties to pan; cook 2–4 minutes or until bottom is browned. Turn and cook 2–4 minutes or until desired degree of doneness, topping patties with cheese during last minute of cooking. Transfer to a platter. Spread ½ cup aioli (like Kraft) evenly on cut sides of 8 Hawaiian rolls, halved (and toasted, if desired). Top bottom halves with ¾ cup shredded purple cabbage, patties, onions and bun tops. Makes 8.