Beef Sliders for a Crowd

We're redefining sliders with this easy press-in-a-pan recipe - no forming and cooking individual patties! And we took a cue from our favorite burger joints: onions on the bottom, beef on the top. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving.
Directions for: Beef Sliders for a Crowd

Ingredients

1 medium onion

1 lb(s) 90/10 ground beef

1 large egg

cup plain breadcrumbs

Kosher salt

2 tsp vegetable oil

Freshly ground black pepper

6 slices American cheese, quartered

24 thin plum tomato slices (from 2 to 3 tomatoes)

24 slices dill pickle

24 mini potato buns

4 large iceberg lettuce leaves, cut into 24 even pieces

Ketchup and yellow mustard, for serving

Directions

1. Preheat the oven to 425F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.

2. Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.

3. Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.

4. Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.

Tips and Substitutions

Special equipment: a 10-by-15-inch rimmed baking sheet

8 servings (3 sliders per person)

Source and Credits

Copyright 2014 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Cheese, Appetizer, Beef, Eggs/Dairy, Party Favourites

Garlic-Mustard Grilled Beef Skewers

These tender beef bites are just what the grill master ordered.
Directions for: Garlic-Mustard Grilled Beef Skewers

Ingredients

Beef Skewers

1 beef tenderloin (2 lbs), halved and cut into 1-inch slices

6-inch wooden skewers, soaked in cold water for 30 minutes

Garlic-Mustard Glaze, recipe follows

Garlic-Mustard Glaze

4 cloves garlic, finely chopped

cup grainy mustard

2 Tbsp Dijon mustard

2 tsp Spanish paprika

tsp kosher salt

tsp freshly ground black pepper

1 Tbsp low-sodium soy sauce

2 Tbsp white wine vinegar

1 Tbsp honey

Directions

Beef Skewers

1. Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze

1. Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

See more: Beef, Appetizer, Barbeque, Grill

Hot Hawaiian Beef Sandwiches

The perfect thing for a delicious lunch or mouth-watering dinner, these sandwiches are bookended with Hawaiian sweet rolls that provide a soft, tender bite.
Directions for: Hot Hawaiian Beef Sandwiches

Ingredients

24 dinner rolls, such as King's Hawaiian Original Hawaiian Sweet Rolls

cup salad dressing, spread such as Miracle Whip

Hot sauce, to taste

24 slices deli roast beef

12 slices pepper Jack cheese

1 stick butter

1 Tbsp lemon pepper

1 Tbsp Dijon mustard

6 dashes Worcestershire sauce

Directions

1. Preheat the oven to 350F.

2. Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.

3. Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.

4. In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil.

5. Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot.

See more: Beef, Cheese, Lunch, Bake, Main

Beef and Lamb Sliders

Directions for: Beef and Lamb Sliders

Ingredients

Beef Burgers

2 lb(s) ground medium beef

1 tsp Ancho chili powder

Salt and pepper to taste

cup Gorgonzola cheese

12 mini hamburger buns

Olive oil for brushing

Garnish with onion and sprouts (optional)

Lamb Burgers

2 lb(s) ground lamb

Zest of two lemons

1 tsp ground cumin

2 Tbsp chopped parsley stems removed

1 Tbsp chopped oil soaked sun dried tomatoes, roughly chopped

2 tsp minced garlic

1 cup goat cheese crumbled

Pepper to taste

12 mini hamburger buns

Olive oil for brushing

Garnish with olive tapenade and fresh Arugula leaves (optional)

Directions

Beef Burgers

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.

2. Using a light touch, make 24 inch patties. Try to make the rounds equal in diameter and thickness.Divide the cheese into 12 portions and place in the center of 12 of the beef patties.

3. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.

4. Drizzle oil on both sides of the patties and season salt and pepper.

5. Cook with lamb burgers - see below.

Lamb Burgers

1. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.

2. Repeat the above procedure for making the patties, but substitute with goat cheese.

3. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.

4. Drizzle patties with oil.

5. Preheat barbeque to medium high heat 375F (190C). Oil the grill to prevent sticking.

6. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.

7. Remove burgers from grill.

8. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.

9. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired

See more: Grill, Barbeque, Main, Lamb, Beef, Dinner, Snack, BBQ

Galbi (Marinated Beef Short Ribs)

Recipe by Chef Roy Oh of Anju Restaurant. Photo by Dan Clapson.
Directions for: Galbi (Marinated Beef Short Ribs)

Ingredients

1 kg beef short ribs, cut across the bone

2 cups soy sauce

2 cups sugar

4 cloves garlic

kiwi

onion

1 Tbsp sesame oil

1 tsp black pepper

1 green onion, chopped

1 tsp sesame seeds

steamed rice

kimchi

red leaf lettuce

ssamjang (Korean wrap sauce)

Directions

1. In a blender, mix together the marinade ingredients. Put short rib and marinade into heavy duty Ziploc bag and let marinade overnight.

2. Over a hot grill, grill short rib for about 3 mins per side, depending on the thickness of the beef, until it is cooked medium. Be careful not to char the beef as the marinade has sugar and soy.

3. Garnish with green onions and sesame seeds and serve with rice, kimchi, red leaf lettuce and ssamjang.

See more: Beef, Korean, Main, Grill

Slow Cooker Beef Stews

Directions for: Slow Cooker Beef Stews

Ingredients

2 lb(s) stewing beef, cubed

1 onion, chopped

1 1 acorn squash peeled and cubed

2 2 peppers (red or green), chopped

1 1 can ALYMERS Beef Broth

1 cup KRAFT Thick n Spicy Barbecue Sauce

cup frozen corn

Tortilla chips

tubs KRAFT TEX MEX Shredded Cheese

Directions

1. ADD beef and onion to slow cooker container.

2. ADD veggies, broth and barbecue sauce to meat mixture.

3. COVER and cook on low heat for 6 to 7 hrs. or until veggies and beef are tender. Stir in corn and heat for 10 min. Top each serving with tortilla chips and a handful of shredded cheese.

See more: Soup, From the Kraft Kitchens, Cheese, Dinner, Rice/Grain, Vegetables, Beef, Slow Cook, Winter, Fall

Shortcut Beef Pho

Now you can enjoy the fragrant, slow-simmered flavor of this classic Vietnamese soup in under an hour using ingredients you probably already have in your pantry. Store-bought beef broth eliminates the need for all-day simmering of bones for stock, while Chinese five-spice powder captures the flavor of authentic pho without requiring whole spices like star anise, cinnamon and clove.
Directions for: Shortcut Beef Pho

Ingredients

2 medium onions (about 1lb) peeled and sliced into 1/4"-thick rounds

1 5" piece ginger, left unpeeled and sliced 1/4" thick

2 tsp canola oil

2 tsp Chinese five-spice powder

8 cups low-sodium beef broth

8 oz thin dried rice noodles

2 Tbsp fish sauce

8 oz sliced rare deli roast beef

Kosher salt

Garnishes

1 cup bean sprouts

cup fresh basil leaves

cup fresh cilantro leaves

cup hoisin sauce

cup thinly sliced scallions

1 jalapeno, thinly sliced (optional)

1 lime, cut into 8 wedges

Directions

1. Position an oven rack on the highest setting and preheat the broiler. Bring a large pot of salted water to a boil.

2. On a baking sheet, toss the onion and ginger with the canola oil. Broil on high until the onion starts to char and blacken around the edges, rotating the pan and tossing the aromatics halfway through cooking, about 8 minutes.

3. Heat a large pot over medium-high heat. Working quickly to prevent burning, add the five-spice powder and toast until fragrant, about 10 seconds. Immediately add the broth and 2 cups water, then stir in the charred ginger and onion. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the broth is fragrant and the flavors are concentrated, about 25 minutes.

4. Meanwhile, cook the rice noodles in boiling water until soft, about 5 minutes. Drain well and reserve in a bowl.

5. Strain the broth through a fine-mesh sieve, then return the soup to the large pot, stir in the fish sauce and bring to a simmer.

Garnishes

1. Divide the rice noodles between four large serving bowls. Fan about 4 of the beef slices over the noodles, overlapping slightly. Ladle 2 1/2 cups broth over the meat and serve immediately with the bean sprouts, basil, cilantro, hoisin, scallions, jalapeno and lime at the table.

Tips and Substitutions

Special equipment: a fine-mesh sieve

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2017 Television Food Network, G.P. All rights reserved.

See more: Soup, Beef, Asian, Main