A dozen years ago, sliders were extremely popular on restaurant menus. These miniature burgers, also known as traditional sliders, as well as more creative options like fritters or meatballs, were presented on small buns with meticulously arranged toppings. It was often difficult to eat them without making a mess, unless you were willing to open your mouth wide and slide them in. So why am I suddenly reminiscing over the year 2009? Because sliders have made a comeback in my kitchen this spring. I realized their small size is perfect for those with lighter appetites and they make better leftovers than bulky hamburgers that are partly eaten and have become soggy overnight.
A few months ago, I prepared Jessica Merchant’s delectable sticky bbq chicken meatballs and immediately felt compelled to replicate the flavors in smashburger/slider form for a simple weeknight meal on a sunny spring day. Firstly, I formed a chicken meatball mixture seasoned with scallions, garlic, and smoked paprika, which was then briefly chilled. While the mixture was cooling, I swiftly prepared a buttermilk slaw and sliced some pickles. Finally, since I am quite choosy about bottled bbq sauce, I made a speedy version in the same skillet that I used to create the meatballs into little sizzly smashburgers. Served on a butter-toasted bun, this meal was one of our family’s favorites of the month and was a rare success with everyone. Perhaps I should stop cooking while I’m still on top, no?
Happy 6 months anniversary, Smitten Kitchen Keepers! I just realized that a book with a tour of 32 events in 22 cities, a book that many of you are still sharing photos of the dishes you make from it every day, has only been around for half a year. With warmer weather upon us, I’m excited for you to try some of my favorite summery recipes from the book, such as zucchini cornbread and tomato butter, snow peas with pecorino and walnuts, cucumber salad with garlicky dill yogurt, clam chowder with bacon croutons, zucchini and pesto lasagna, and crispy chili garlic butter shrimp (which we’re having for dinner tonight!). There’s also raspberry crostata, strawberry summer stack cake (I’ll be making it for my birthday next month), and blondie chipwiches (currently in my freezer). I hope you enjoy these recipes as much as we do.
Before
6 months ago: Garlic Butter Green Angel Hair
1 year ago: The Easiest Mushroom Pasta
2 years ago: Traditional Shortbread
3 years ago: My Smitten Kitchen Pantry Essentials
4 years ago: Coconut Broth Braised Ginger Meatballs
5 years ago: Fig Newtons and Crispy Tofu Pad Thai
6 years ago: Granola Bark
7 years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
8 years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
9 years ago: Dark Chocolate and Coconut Macaroons with Baked Eggs, Spinach, and Mushrooms
10 years ago: Smashed Egg Toast with Spinach and Bee Sting Cake
11 years ago: Mushroom Quiche with Butterscotch Banana Bread Crepe Cake
12 years ago: Tart with Blackberries and Coconut Macaroons
13 years ago: Kale Chips and Torte with Almond Macaroons and Chocolate Frosting
14 years ago: Crostini with Artichokes and Olives and Crackers with Chocolate Caramel
Spring Panzanella and Lemon Yogurt Anything Cake were created 15 years ago, while Arborio Rice Pudding and Gnocchi with a Grater were introduced 16 years ago.
Smashed Sliders with Chicken Meatballs
Yield: Approximately 8 burgers
Preparation Time: 1 hour
Source: Smitten Kitchen, taste influenced by Jessica Merchant’s sticky barbeque chicken meatballs
Ingredients:
For the Meatballs:
– 1 pound ground chicken
– 1/3 cup regular breadcrumbs, such as panko
– 1 tablespoon milk or water
– 2 minced garlic cloves
– 4 minced scallions, separated
– 1/2 teaspoon smoked paprika
– 1 teaspoon kosher salt
– Freshly ground black pepper
– 1 big egg
Slaw
Ingredients:
– 1/3 cup well-shaken buttermilk
– 1/3 cup mayonnaise or plain yogurt
– 2 tablespoons cider vinegar
– 1/2 tablespoon granulated sugar
– 2 to 3 cups thinly-sliced or diced cabbage (any variety)
– Salt and freshly ground black pepper
Ingredients:
– Assembly
– Slider buns, such as potato or Hawaiian rolls
– Barbecue sauce, bottled or from the quickie recipe, below
– Thinly-sliced pickles
For the meatballs:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 garlic clove, minced
– 2 tablespoons scallions, thinly sliced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg
Instructions:
1. Butter the slider buns and cook the meatballs in oil.
2. Spread barbecue sauce on the buns and add thinly-sliced pickles.
3. In a large bowl, combine ground chicken, breadcrumbs, milk, minced garlic, scallions, paprika, salt, pepper, and egg. Mix with a fork just until combined.
4. Transfer the bowl to the fridge while preparing the slaw.
To prepare the slaw, combine buttermilk, mayonnaise, cider vinegar, sugar, and the remaining half of scallions from the meatballs in a large bowl. Add cabbage and toss to coat evenly. Adjust the seasoning with salt and pepper to taste.
If you’re daring enough to create your own barbecue sauce, you can use the short recipe provided below. However, it’s important to note that making a delectable meatball slider does not require this step. Trust me on this one.
Toast the buns by melting a tablespoon of butter in a large frying pan over medium heat – use the same pan you’ll be using to cook the meatballs. Once the butter is melted, place the buns cut-side down in the pan and cook for approximately 1 to 2 minutes or until the cut sides turn golden-brown. Afterwards, transfer them onto a plate or platter where you’ll be assembling your sliders.
Instructions for cooking the flattened meatballs: Take the chicken meatball mixture out of the refrigerator and, using damp hands for a more uniform shape, roll into the desired size and quantity of meatballs, which depends on the size of your buns. It is important to make the meatballs smaller than the bun so that they can expand to fill it when flattened.
Preheat a large frying pan over high heat for a minute, then add approximately 2 tablespoons of oil. Add a few meatballs to the pan and allow them to sear for 30 seconds to 1 minute. Then, use a heavy spatula to flatten them until they are about 1/2-inch-thick. Sprinkle the meatballs with an extra dusting of salt and pepper. Cook until they are crispy and deeply browned underneath, which should take about 3 to 4 minutes. If they are cooking too quickly, reduce the heat to medium-high. Flip each meatball and cook on the other side until it too is browned underneath, which should take another 2 to 3 minutes. Transfer the cooked meatballs to prepared buns and repeat with the remaining meat.
To complete the dish, add barbecue sauce on top of each meatball, add a few slices of pickles and a small amount of coleslaw, then enjoy immediately.
Quick Barbecue Sauce Recipe: Mix together 1/3 cup ketchup, 3 tablespoons molasses and apple cider vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon of chili powder or smoked paprika (or a combination of the two) in a skillet. Heat the mixture over medium-high heat, stirring constantly until it simmers. Then, lower the heat to medium and continue to cook, stirring frequently, for 2 to 3 minutes. Add salt and freshly ground black pepper to taste. Pour the sauce into a serving bowl, wipe down the pan, and use it to cook the meatballs and toast the buns.
