10 Superb Slider Recipes (2024)

PREP TIME: 15 minutes / TOTAL TIME: 30 minutes / SERVINGS: 8

1 lb cooked turkey, beef, or veggie meatballs
1 pkg (14.4 oz) frozen sliced bell peppers and onions
⅔ c barbecue sauce
8 slider buns or small wheat rolls, split and toasted
½ c shredded Monterey Jack

1. BROWN meatballs in large skillet coated with olive oil spray over medium-high heat, turning, until golden, 5 minutes. Put on plate.
2. ADD vegetables to skillet. Cook over medium heat, stirring, until water from vegetables evaporates, 5 minutes. Stir in sauce and meatballs. Simmer, covered, stirring once, until heated through, 2 to 3 minutes.
3. HEAT broiler. Put bun bottoms on sheet pan, top evenly with meatball mixture, and sprinkle with cheese. Broil 8" from heat to melt cheese, 2 minutes. Add bun tops.

NUTRITION (per serving) 256 cal, 17 g pro, 33 g carb, 3 g fiber, 7.5 g fat, 3 g sat fat, 775 mg sodium

MORE:

PREP TIME: 7 minutes / TOTAL TIME: 1 hour, 45 minutes / SERVINGS: 4 (3 sliders each)

⅓ c bulgur
⅓ lb ground lamb
⅓ lb ground 95% lean beef
½ med onion, grated
4 cloves garlic, minced
¼ c finely chopped mint
1½ tsp red curry paste
¾ tsp ground cumin
½ tsp ground allspice
¼ tsp ground coriander
½ med cucumber, grated and spun dry in salad spinner (about ½ c)
⅓ c low fat plain Greek style yogurt
¼ tsp freshly ground black pepper
12 lg lettuce leaves
1 med tomato, chopped (about ½ c)

1. SOAK bulgur in ⅓ cup hot water 1 hour.
2. COMBINE bulgur, lamb, beef, onion, garlic, mint, curry paste, cumin, allspice, and coriander. Chill, covered, 30 minutes.
3. MIX cucumber, yogurt, and pepper in small bowl. Season with salt.
4. PREHEAT grill to medium-high. Shape meat mixture into 12 balls and flatten into thick mini-burgers. Season with salt. Grill patties 4 to 8 minutes, turning once, until thermometer inserted registers 160°F.
5. WRAP each patty in a lettuce leaf and serve with yogurt sauce and tomato.

NUTRITION (per serving) 248 cal, 19 g pro, 17 g carb, 5 g fiber, 11.5 g fat, 5 g sat fat, 574 mg sodium

MORE: 6 Guilt-Free Casserole Recipes

PREP TIME: 15 minutes / TOTAL TIME: 40 minutes / SERVINGS: 4 (2 sliders each)

1 slice whole wheat bread, torn into pieces
¼ c pesto sauce, divided
2 lg egg whites
12 oz extra-lean ground turkey breast
½ med carrot, grated (¼ c)
⅛ med sweet onion, finely chopped (¼ c)
¼ tsp freshly ground black pepper
⅛ tsp salt
2 oz fresh mozzarella cheese, cut into 8 slices
8 whole grain rolls (1.3 oz each), split and toasted
2 plum tomatoes, cut into 4 slices each

1. PREHEAT broiler. Coat broiler-pan rack with cooking spray, and line broiler pan with foil.
2. MIX bread, 3 tablespoons of the pesto, and egg whites in medium bowl. Let stand 5 minutes, until bread is softened. Mash with fork. Add turkey, carrot, onion, pepper, and salt. Mix well but with a light hand. Form into 8 patties, using a slightly heaping ¼ cup for each.
3. PLACE patties on prepared broiler pan. Broil 2 to 4 inches from heat, turning once, until browned and no longer pink in thickest part, about 10 minutes. Top each with a slice of the cheese and broil 1 minute longer to melt.
4. PUT bun bottoms on serving plate. Top each with a burger and a tomato slice. Dab evenly with remaining 1 tablespoon pesto. Top with other halves of buns.

NUTRITION (per serving) 405 cal, 42 g pro, 37 g carb, 10 g fiber, 13.5 g fat, 4 g sat fat, 622 mg sodium

MORE: 20 Not-Boring Chicken Dinners

PREP TIME: 15 minutes / TOTAL TIME: 5 hours, 15 minutes / SERVINGS: 12 (2 sliders each)

4 lb boneless pork shoulder, trimmed of fat
6 lg cloves garlic, minced
2 tsp cumin
2 tsp dried oregano
½ c fresh lime juice
½ c fresh orange juice
12 slices low-fat Swiss (about ½ lb), halved
24 slider rolls
¾ lb sliced low-sodium deli ham
48 dill pickle slices
12 tsp mustard
1. PUT pork in lightly oiled slow cooker pot. Sprinkle with half of the garlic, cumin, and oregano. Mix remaining garlic, cumin, and oregano with citrus juices and pour into pot.
2. COVER and cook on low 4 to 5 hours or until pork is fork-tender and cooked through. Transfer to cutting board and break into pieces. Skim fat from pot and reserve juices.
3. DIVIDE cheese among tops of rolls and broil until melted. Layer bottoms of rolls with ham and pork and drizzle with juices. Top each with pickles, mustard, and tops of rolls.

NUTRITION (per serving) 482 cal, 47 g pro, 39 g carb, 3 g fiber, 15 g fat, 4 g sat fat, 971 mg sodium

MORE: 20 Low-Cal Slow-Cooker Recipes

PREP TIME: 10 minutes / TOTAL TIME: 25 minutes / SERVINGS: 6 (2 sliders each)

1 lb lean ground turkey
1 jar (16 oz) medium salsa
1 Tbsp chili powder
12 whole wheat slider buns
⅓ lb sliced 2% milk Cheddar

1. COOK the turkey in nonstick skillet coated with olive oil spray over medium heat, breaking up lumps, until no longer pink, 6 minutes. Stir in the salsa and chili powder. Cook, stirring, until thickened, 6 minutes.
2. PREHEAT oven to 375°F.
3. PUT bottom halves of 12 whole wheat slider buns on baking sheet. Top with turkey mixture, Cheddar, and tops of buns. Bake in oven until cheese melts, 3 minutes.

NUTRITION (per serving) 418 cal, 30 g pro, 42 g carb, 2 g fiber, 15.6 g fat, 5 g sat fat, 904 mg sodium

MORE: 20 Satisfying Soups And Stews

PREP TIME: 15 minutes / TOTAL TIME: 35 minutes / SERVINGS: 4

10 oz mushrooms, trimmed and quartered
1 Tbsp extra virgin olive oil
1 lg onion, finely chopped (2 c)
2 carrots, coarsely grated (1 c)
4 cloves garlic, minced
1½ tsp dried thyme
½ c pecans, toasted and broken
3 cans (15 oz each) lentils, rinsed and drained
3 lg eggs, beaten
2 c fresh whole wheat bread crumbs

1. PULSE mushrooms in food processor until finely chopped. Reserve food processor bowl.
2. HEAT oil in large skillet over medium heat. Add onion, carrots, garlic, thyme, and mushrooms. Cook, stirring, until golden brown, about 8 minutes. Transfer to large bowl. Separately pulse pecans and then lentils in food processor until coarsely chopped. Add to vegetables. Stir in eggs, 1½ cups of the bread crumbs, and ½ tsp each salt and pepper.
3. FORM into desired shape. If making loaves or cupcakes, sprinkle with remaining ½ cup bread crumbs if desired. Cook until set and golden brown.

NUTRITION (per serving) 293 cal, 18 g pro, 30 g carb, 9 g fiber, 11.5 g fat, 2 g sat fat, 577 mg sodium

MORE: 13 Incredible Vegetarian Recipes

PREP TIME: 11 minutes / TOTAL TIME: 15 minutes / SERVINGS: 4 (3 sliders each)

1 lb lean ground beef or ground lamb
3 Tbsp + 4 tsp Tzatziki
2 tsp Greek seasoning blend
½ tsp salt
Black pepper
12 party-size potato rolls or dinner rolls

1. COMBINE the ground beef with the Tzatziki, Greek seasoning blend, salt, and a few grinds of black pepper. Shape into 12 mini burgers, about 2 inches wide.
2. HEAT a nonstick frying pan over medium heat. Cook burgers 3 to 4 minutes, turning once, or until desired doneness.
3. TRANSFER to sliced buns and spoon a dollop (about 1 tsp) of Tzatziki over each burger.

NUTRITION (per serving) 723 cal, 44 g pro, 122 g carb, 6 g fiber, 17.5 g fat, 7 g sat fat, 1779 mg sodium

MORE: 10 Tasty Recipes For Stuffing

PREP TIME: 10 minutes / TOTAL TIME: 20 minutes / SERVINGS: 6

1 sm red onion
1 lb ground chicken
½ c chopped cilantro + 6 sprigs
¾ tsp cumin
6 Tbsp barbecue sauce
2 whole wheat pitas
6 thin slices smoked Gouda (¾ oz total)

1. CHOP one half of onion to measure ¼ cup and slice remaining half.
2. COMBINE chopped onion, chicken, chopped cilantro, cumin, and 4 tablespoons of the barbecue sauce. Form into 6 equal (3" diameter) patties (mixture will be very wet).
3. SEPARATE pitas and cut each half with 3" round cookie cutter to make 12 circles.
4. HEAT lightly oiled grill to medium heat. Grill burgers 4 minutes, flip, and top with cheese. Grill until cooked through, about 5 minutes longer.
5. SERVE each burger between pita rounds with sliced onion, cilantro sprigs, and 1 teaspoon of the remaining sauce.

NUTRITION (per serving) 210 cal, 16 g pro, 20 g carb, 2 g fiber, 8 g fat, 2.5 g sat fat, 386 mg sodium

MORE: 12 Delicious BBQ Recipes

PREP TIME: 15 minutes / TOTAL TIME: 41 minutes / SERVINGS: 4 (2 sliders each)

3 slices bacon
1 pkg (8 oz) sliced fresh mushrooms
1 lg onion, sliced (about 1½ c)
¼ tsp dried thyme
2 cloves garlic, minced
¼ tsp salt
¼ tsp freshly ground black pepper
1 lb extra-lean ground round
¼ c ketchup
2 Tbsp reduced-fat mayo
8 whole wheat slider rolls

1. COOK the bacon in a medium nonstick skillet over medium-high heat until crisp, about 4 minutes per side. Transfer to a plate covered with a paper towel, drain, and chop. Return the skillet to the heat. Add the mushrooms, onion, and thyme. Cook, stirring occasionally, until browned, about 9 to 10 minutes. Stir in the garlic, salt, and pepper. Cook for 2 minutes longer. Remove from the heat and stir in the bacon. Keep warm.
2. MEANWHILE, form the beef into 8 patties. Heat a ridged grill pan coated with cooking spray over medium-high heat. Add the patties and cook until nicely marked and cooked through, about 3 minutes per side for medium.
3. WHILE the patties cook, combine the ketchup and mayonnaise in a bowl. Arrange the roll bottoms on 4 plates, 2 per plate. Spread each with the ketchup mixture. Top with the patties, mushroom mixture, and roll tops. Serve hot.

NUTRITION (per serving) 387 cal, 33 g pro, 39 g carb, 6 g fiber, 11.5 g fat, 4 g sat fat, 834 mg sodium

MORE: 11 Epic Potato Side Dishes

PREP TIME: 17 minutes / TOTAL TIME: 25 minutes / SERVINGS: 6 (2 sliders each)

½ c plain low-fat yogurt
juice of half a lime
Juice of half an orange
1 tsp honey
1 lb skinless, boneless salmon
1 Tbsp sesame oil
2 Tbsp low-sodium soy sauce
1 piece ginger (1"), chopped
2 garlic cloves, chopped
Juice of ½ lemon
½ c bread crumbs
½ c cilantro, chopped
2 tsp vegetable oil
6 sm 100% whole-grain pitas

1. COMBINE yogurt, lime juice, orange juice, and honey; set aside.
2. PREHEAT grill to medium. Wash salmon and pat dry. Chop half the fish and place in food processor along with sesame oil, soy sauce, ginger, garlic, lemon juice, and salt and pepper to taste. Process into a pasty puree. Chop remaining salmon and add to puree along with bread crumbs and cilantro. Pulse until combined. Form into 12 small patties and brush with oil. Grill 4 minutes per side.
3. STUFF pitas with burgers and yogurt sauce.

NUTRITION (per serving) 292 cal, 23 g pro, 27 g carb, 3 g fiber, 11 g fat, 2 g sat fat, 446 mg sodium

MORE: 4 Things To Know Before You Buy Salmon Again