There are lots of great things from the Market to enjoy while watching way too much basketball – from slow-cooker soups/chilis to pot pies to charcuterie boards. But for versatility and hand-held savory satisfaction, what’s better than a slider? Here are some creative twists on sliders that will make you feel better about those busted brackets.

Bison Sliders with Special Sauce

recipe by Sara Bojarski at Urban Cookery


  • 1 lb. ground bison meat (or substitute beef or lamb)
  • 1 clove garlic, minced
  • 1/3 cups minced onion
  • 1 teaspoon thyme
  • 2 teaspoons Worcestershire Sauce
  • Salt and pepper
  • 1/2 cups mayonnaise
  • 1 T ketchup
  • 1 T yellow mustard
  • 1 small diced pickle
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika


  1. In a bowl, mix the ground meat, minced garlic, minced onion, thyme, Worcestershire, and salt and pepper together. Form 4, equal sized patties. Heat up a cast iron pan until it’s smoking hot. Add your burgers and let cook for 5 minutes, flip over and cook to your desired degree of doneness. Let sit for about 5 minutes so all the juices can be absorbed back into the burger.
  2. Meanwhile, make your sauce. Mix together in a bowl your mayonnaise, ketchup, mustard, pickle, garlic powder and paprika.
  3. Toast your hamburger buns (for extra flavor, butter the buns before you toast them), lay your burger on top, add your special sauce, some lettuce, a slice of tomato and then cover with the topside of the bun. You can also make these cheeseburgers by adding a slice of your favorite cheese on the burger while cooking it. Makes 4 sliders.

Garlic-Herb Salmon Sliders

recipe from Taste of Home


  • 1/3 cup panko bread crumbs
  • 4 teaspoons finely chopped shallot
  • 2 teaspoons snipped fresh dill
  • 1 tablespoon prepared horseradish
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound salmon fillet, skin removed, cut into 1-inch cubes
  • 8 dinner rolls, split and toasted
  • 1/4 cup garlic-herb or other spreadable cheese
  • 8 small lettuce leaves


  1. In a large bowl, combine the first 7 ingredients. Place salmon in a food processor; pulse until coarsely chopped, and add to bread crumb mixture. Mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  2. On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side.
  3. Serve on rolls with spreadable cheese and lettuce.

Cook’s Note: You could substitute shrimp, crab, lobster, or any firm-fleshed fish for the salmon in this recipe.

Sweet Potato Slider Buns

recipe from Flora & Vino


  • 2 of your favorite veggie burgers (See Mushroom Burger below)
  • 1 large sweet potato (the wider the better!)
  • 1 heirloom tomato
  • 1 handful of kale
  • Your favorite dressing


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Scrub one large sweet-potato and slice it width-wise into 1″ thick rounds to create your sweet potato “buns”. Place the rounds on the baking sheet and bake it for 15 minutes. Remove the pan from the oven, flip the sweet potato rounds with a spatula and move them closer together so there’s space on the baking sheet. Add your veggie burgers of choice to the pan.
  3. Bake for about 15-20 more minutes, flipping your veggie burger once halfway. The sweet potato “buns” are done when fork tender, browned, and starting to ooze a bit. Remove the pan from the oven and set it aside.
  4. To assemble the sliders, grab a sturdy sweet potato round and top with shredded kale, one veggie patty, sliced heirloom tomato, and dressing. Place another sweet potato round on top and smash down lightly with your hand.  Makes 2 servings.

Mushroom Veggie Burger

recipe by Chef John at AllRecipes


  • 4 tablespoons olive oil, divided
  • 1 ½ lbs. sliced fresh mushrooms
  • ½ medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¾ cup dry bread crumbs
  • ⅔ cup rolled oats
  • ½ cup freshly shredded cheese
  • 2 large eggs, beaten


  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
  2. Transfer mushrooms to a cutting board and clean the skillet.
  3. Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
  4. Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 1/2 to 3 minutes per side. Makes 6 burgers.

*More veggie burger recipes from AllRecipes

For more amazing slider recipes check out these links:

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