Best Spicy Sliders Recipes

SPICY PULLED PORK SLIDERS

Steps:

• For the sliders: Preheat the oven to 300 degrees F.
• In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
• Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
• Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
• For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
• Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

SPICY ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Roughly chop roast beef until crumbly.
• Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
• Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

PORK TENDERLOIN SLIDERS WITH SPICY MANGO SLAW

Steps:

• In a medium-sized bowl, toss together cabbage, mango and cilantro.
• Roast tenderloin in oven at 425 degrees F for 25 to 30 minutes until internal temperature reaches 150 degrees F. Remove from oven and let rest for 5 minutes then slice.
• In a small bowl, whisk together olive oil, lime juice, sriracha and salt. Pour over cabbage mixture and toss to coat.
• To assemble the sandwiches, halve the rolls then top with a few rounds of pork and a heap of the spicy mango slaw.

SPICY SLIDERS

Steps:

• Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
• Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
• Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops.

SPICY JALAPENO CHICKEN SLIDERS

Steps:

• Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
• Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.

SPICY JALAPEñO PHILLY CHEESE STEAK SLIDERS RECIPE - (4.4/5)

Steps:

• Heat oven to broil. Slice pretzels rolls in half and lightly butter each side. Arrange on a baking sheet and set aside. Melt 1 tablespoon butter in a large saucepan over medium heat. Add bell pepper, onion, and garlic and sauté until golden and soft. Remove from pan and set aside. Melt another tablespoon or 2 of butter in the pan and add sliced beef separating slices. Season with salt and pepper to taste and cook until meat is browned and cooked through, about 5 minutes. Stir in jalapeño cream cheese. You can always add more or less depending on how cheesy you want it. Remove from heat. Place about 1/4 a cup of meat on the bottom half of each roll. Top with a spoonful of pepper and onion mix. Top with a slice of provolone cheese. Broil in the oven until the provolone is melted and buns are toasted. COOK'S NOTE: If you can't find the Spicy Jalapeño Cream Cheese, make your own mixing 12-ounces cream cheese with 1 to 2 tablespoons diced jalapeño, making as mild or as spicy as you'd like. Using finely sliced beef chuck roast makes the meat really tender and perfect for cheese steak sandwiches. Most grocery store butchers will slice it for you, just tell them you're making cheese steak sandwiches with it!

FRIED CHICKEN AND WAFFLE SLIDERS WITH SPICY MAYO

Steps:

• For the brine: To a saucepan, add 2 cups water, the salt, sugar, red chile flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap.
• Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter.
• For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together.
• For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use.
• For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture.
• Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders.
• Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve.

SPICY CHICKEN SLIDERS RECIPE

Steps:

• Heat oven to 375ºF.
• Cook onions in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently.
• Add chicken and hot sauce; mix well. Cook 4 min. or until heated through, stirring frequently.
• Split rolls; fill with chicken mixture and cheese. Place on baking sheet.
• Bake 6 to 8 min. or until heated through.
• Thread pickle slices onto 12 small skewers, then insert into tops of sandwiches.

SPICY PORK BELLY SLIDERS

Steps:

• To make the marinade, put the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl and mix well to combine. Add the pork and turn to coat the meat. Cover and refrigerate overnight.
• The next day, set a large sauté pan over medium heat. Once it's hot, add the pork, working in batches so as not to overcrowd the pan and leaving any liquid in the bowl. Cook, stirring occasionally and flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. (If you overcrowd the pan, the meat will steam instead of sear.) Transfer to a platter.
• When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
• To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.
• Cooks' Note:
• The pork belly must be marinated overnight. You can also grill the pork on an outdoor grill over a high flame. The sugars in the marinade will char and caramelize, giving you a more interesting texture and flavor, but be careful not to burn the pork.

SLIDERS WITH SPICY BERRY SAUCE

Steps:

• In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Cool slightly. Transfer to a food processor; process until pureed. Reserve 1/4 cup sauce for brushing burgers., For sliders, split rolls horizontally in half. Spread bottoms with butter. In a large bowl, combine beef, salt and pepper, mixing lightly, but thoroughly. Shape into twenty-four 1/2-in.-thick patties, pressing an indentation in the center of each., In two batches, grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°, brushing tops with reserved sauce after turning. Top with cheese; grill, covered, 15-30 seconds longer or until melted. Serve on rolls with onion, tomatoes and remaining sauce.

CHICKEN SLIDERS WITH SPICY BBQ MAYO

Steps:

• Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones. (Reserve the meat from 2 thighs for Round 2 Recipe Chicken Tacos with Cucumber Salsa.)
• In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.
• In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
• Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.

CRAB CAKE SLIDERS WITH SPICY AIOLI SAUCE

Steps:

• Directions: Combine all of the ingredients into the bowl except for the lump crab meat. Mix it well with a spoon and then add in the crab. Cover with saran wrap and place in refrigerator for 30 minutes. Remove crab mixture and use the cup of your hand to make crab cake sliders. Form into balls and place into a well oiled skillet on medium/high heat. Cook 3-4 minutes on each side. In a small bowl combine all of the ingredients for the aioli sauce. Toast the King's Hawaiian Rolls and place one slider on each roll and then top with aioli sauce.

FRIED CHICKEN AND WAFFLE SLIDERS WITH SPICY MAYO RECIPE - (4.7/5)

Steps:

• Special equipment: 7-inch round waffle iron, 8 bamboo skewers, cast iron skillet For the brine: To a saucepan, add 2 cups water, the salt, sugar, red chile flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour. For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap. Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter. For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together. For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use. For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture. Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders. Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve.

3-STEP SPICY BACON AND SPINACH SLIDERS

Steps:

• Heat greased grill to medium-high heat.
• Mix meat, spinach, bacon, garlic powder and crushed red pepper just until blended; shape into 8 meatballs.
• Press 1 VELVEETA cube into center of each meatball, completely enclosing VELVEETA. Flatten to 2-1/2-inch diameter. Grill 5 min. on each side or until done (160ºF).
• Fill buns with burgers.

CHICKEN SLIDERS WITH SPICY BBQ MAYO

Steps:

• In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred the half head of cabbage and add it to the bowl, then season with salt and pepper, to taste. Toss to coat all of the cabbage, then cover and refrigerate until ready to use (1 - 2 hours is best for the cabbage to absorb the vinaigrette).
• Using a heavy-bottomed pot with a tight-fitting lid (tight lid ensures moist chicken), saute the onion and garlic in the canola oil over medium heat until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and shred the meat when cool enough to handle, discarding the skin and bones.
• In a large bowl, mix together the miracle whip (or mayo), barbecue sauce, mustard, and buffalo wing sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
• Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Enjoy!

SPICY CHEESEBURGER SLIDERS

Steps:

• 1) Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. 2) Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties. 3) Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling. 4) Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

SPICY PORK MEATBALL SLIDERS

Steps:

• Preheat oven to 450 degrees. Coat a large rimmed baking sheet with olive oil and set aside.
• Place pork, salt, peppers, pickling liquid, bread, and eggs in a large bowl; using your hands, mix until well combined. Form pork mixture into firmly packed 2-inch meatballs. Place on prepared baking sheet and arrange the meatballs in rows so that they are touching on all sides.
• Transfer to oven and roast until cooked through, about 14 to 20 minutes. Let meatballs cool for 5 minutes on baking sheet before removing.
• Meanwhile, heat meat sauce in a large saucepan over medium-high heat. Add cooked meatballs to sauce; cook until sauce and meatballs are heated through. Place 1 meatball on bottom half of each slider bun and top with 1 tablespoon meat sauce. Sandwich with top half of bun and secure with a toothpick; serve.

CROWD-PLEASING SPICY CHICKEN BISCUIT SLIDERS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, mix chicken, cheese, pineapple tidbits, mayonnaise and Sriracha sauce.
• Separate dough into 8 biscuits. Cut each biscuit into 3 strips. Press each strip into 4x2-inch rectangle. Place 1 heaping tablespoonful chicken mixture on one half of each rectangle. Fold dough over filling (do not seal), and place in baking dish in 6 rows by 4 rows.
• Bake 33 to 38 minutes or until biscuits are baked through and deep golden brown on top. Brush biscuits with melted butter. Let stand 5 minutes before serving.

CHORIZO SLIDERS WITH SPICY AVOCADO SPREAD

Steps:

• Combine the pork, chorizo, cumin, paprika, salt, garlic and onions together in a large mixing bowl. Form the mixture into twelve 2-ounce patties and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to grill.
• Preheat a grill over medium-high heat.
• Grill the patties until the meat is cooked through, 3 to 4 minutes per side. In the last couple of minutes of grilling, top with the manchego cheese and cover the grill to help the cheese melt.
• Spread the Spicy Avocado Spread on both halves of all the rolls. Place the sliders on the bottom halves, then top with the lettuce and the top halves of the rolls.
• Scoop the avocado flesh into a food processor. Add the sour cream, salt, coriander, chili powder, cayenne and lime juice and pulse until smooth. Taste and adjust the seasoning with more salt if necessary.