Patrick and Quinn present to you: The All-Star Lineup of SliderPalooza!

We know, we know, this post is long overdue. After all, we previewed this post with our Mashed Potato Slider with Apple-Fennel Slaw over four months ago.

But trust us, these sliders are more than worth the wait. Guest blogger Patrick is the Head Chef at the Crepe Cafe and Wine Bar; magic happens when the two of us get in the kitchen together.

The four different burgers run the gamut of culinary flavors. They also make for a pretty massive post, so we’ll let them do the talking. Give them a try and let us know which ones you like best!

Chicken Tinga Slider

I was completely and irrevocably hooked on chicken tinga after my first taste at rockstar restaurant and bar Poquitos. It’s nothing complicated – just a couple ingredients tossed together and slow cooked for hours – but they come together to create something magical. The sauce is full of robust, zesty and spicy chipotle flavor that’s accented with tomato and spices. The cotija and cilantro are salty and refreshing interludes in the flavor, and the chicken is pull-apart tender.

These sliders are hot, so be careful. If you’re not ready they’ll kick your ass.

– Quinn

  • 2-4 chipotle peppers in adobe sauce, finely diced (depending on how spicy you want it)
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • 1/2 cup water
  • 1 tablespoon vinegar
  • 2 tablespoons pepper
  • 2 tablespoons garlic powder
  • 2 bay leaves
  • 2-3 chicken breasts
  • 2 teaspoons corn starch
  • 1 cup crumbled cotija cheese
  • 12-15 cilantro leaves
  • Slider buns


  1. In medium sized pot or pressure cooker, combine the chipotle peppers, tomato sauce, chicken stock, vinegar, pepper, garlic powder, and bay leaves. Stir until evenly mixed and bring to a low simmer for 5 minutes.
  2. Add the chicken breasts, cover the pot or pressure cooker and cook on low for 2-2 1/2 hours. Remove the bay leaves from the sauce. Remove and shred the chicken.
  3. Add the corn starch to the remaining sauce, bring to a low boil and cook until reduced by a third. Add the shredded chicken back in and toss evenly to coat with the sauce.
  4. To serve, toast the buns lightly and add a heaping spoonful of chicken tinga, a few cotija crumbles and a few cilantro leaves to each

Meatloaf Slider with Caramelized Onions

Meatloaf sliders are just good old fashioned comfort food, but I was a little flummoxed by them.  Timing was tight, and I didn’t have time to let a full-blown loaf cook in the oven, so I instead just mixed up my ground beef and formed them into slider shape.  All while mixing this batch up, I became a little nervous.  Prior to this night, I’d never made meatloaf (and I suppose I still haven’t) and don’t really have the familiarity I’d like to have with it before reconstructing into a new form.  I blame this on my mother, who has never made meatloaf very well, and thus never inspired me to learn how to make it (sorry Mom!  Still love your mole enchiladas!).  Divorced from its shape, just what gives the ground beef its meatloaf-iness?  Its in the flavor, and especially the texture, but would changing its shape rob it of these characteristics?

Pulling the sliders out of the oven, I steal a taste and thank goodness, they’re unmistakably meatloaf-y.  My ever present sweet tooth is sated by pairing the meatloaf with the usual ketchup based glaze, as well as caramelized onions cooked down until they’re almost jelly.

– Patrick

  • Meatloaf Sliders
    • 1 lb ground beef
    • ½ onion, diced
    • ¼ cup breadcrumbs
    • 1 egg
    • 2 cloves of garlic
    • ¼ cup ketchup
    • ½ tbsp Worcestershire sauce
    • fresh thyme
    • Italian parsley
    • salt and pepper
  • Ketchup Glaze
    • ¼ cup ketchup
    • 1 tsp brown sugar
    • ½ tsp honey
    • a dash of Worcestershire sauce
  • Caramelized Onions
    • 1 onion, roughly chopped
    • 2 tbsp brown sugar
    • 1 tsp olive oil
    • a few sprigs of fresh thyme


  1. Heat the oil up in a large pan over medium high heat.  When its hot, add the onions and fresh thyme.  Keep the onions moving so they don’t stick to the pan, and when they’ve all softened, turn the heat down to medium low.  Leave them on the heat, stirring often, until they’ve turned a dark brown and any release water has cooked off.  Stir in the brown sugar, wait five minutes and then remove from the heat.
  2. Preheat the oven to 350 degrees.  Mix together the ground beef, diced onion, breadcrumbs, egg, garlic, ketchup, Worcestershire sauce, thyme, parsley, salt and pepper and form into sliders and place them on a baking sheet.  Mix together the ketchup, brown sugar, honey, and Worcestershire sauce, and brush onto the sliders.  Bake them for 20 minutes.
  3. Toast slider buns, and assemble the sliders and onions.

Teriyaki Beef Slider with Carrot and Jicama slaw

The goal for this one was to take the tastiness of a char siu bao, also known as a Chinese barbeque pork bun, and make the not so large jump to slider form, marrying it with the right condiment to compliment the char siu’s sweet tanginess.

I took a fairly large shortcut with this one in that I didn’t make the Char Siu myself.  Considering that I’m not baking my own slider buns, there’s not a whole lot of recipe here that’s my own.  In my defense, 1) almost nobody makes char siu at home, not when Chinese butchers have it down to a science and the set up for optimal tastiness, 2) I don’t have any way of cooking with open flame at my apartment, so any attempt at char siu is compromised anyway, 3) in spite of that, I have made my own char siu in the past, this recipe (  is pretty close to what I did, and it turned out quite well, so its not like I can’t make a good char siu, 4) but not nearly as well as the absolutely phenomenal char siu found at Kau Kau Barbeque in Seattle’s Chinatown, so why not bow to the superior product?  And if all that doesn’t defend my culinary shortcut, I think the damn tasty final product does.

– Patrick

  • Slider Patties
    • 1 lb ground beef
    • ½ onion, diced
    • salt
    • pepper
  • Teriyaki Sauce
    • ½ cup soy sauce
    • ¼ cup sake
    • 1 tbsp mirin
    • ¼ cup sugar
    • ½ tsp ginger
  • Green Papaya Slaw
    • 1 green papaya
    • 1-2 carrots
    • 2 Asian pears
    • 1 bunch cilantro
    • 1 tbsp ginger
    • 1 lime
    • 2 tbsp mirin
    • 2 tbsp mayonaisse
    • 1 tsp sake
    • ½ tsp sesame oil


  1. Julienne the papaya, carrots, and pears.  Dice cilantro.  Peel the ginger and using a vegetable peeler, add shavings to the rest of the vegetables.  Mix mirin, mayonnaise, sake, sesame oil, and lime juice together, toss the slaw in the sauce.
  2. In a small saucepan, heat up the soy sauce, sake, mirin, sugar and ginger until in thickens slightly.  Depending on the type of soy sauce you use, it can become too salty, and if that’s the case, go ahead and water the sauce down a bit.
  3. Mix the beef, onion, salt and pepper together and form into slider patties.  Grill.
  4. Toast slider buns, assemble patties, teriyaki sauce, and slaw.

Char Sui Pork Slider

These sliders were a last minute addition to the evening, and not coincidently they were probably the least successful burgers of the evening.  Still tasty, but transportation issues caused me to leave the chopped veggies sitting for way to long, getting soggy.  And while the teriyaki sauce was lovely and the burgers themselves were good, the slaw was just watery and flavorless, when it could have been the perfect addition.  I’ve served this very recipe as a side dish, and when done properly, the cool creaminess and crispness of the slaw should provide a great balance to the teriyaki burgers.  So let that be a lesson for you, say no to soggy slaw!  I’ll have to give these another go some time and do them right.

– Patrick

  • Char Siu Pork
    • 1 lb of char siu pork
    • 1 tbsp hoisin
    • 1 tsp honey
  • Leek and Scallion Mayo
    • ¼ cup mayonnaise
    • 1 tsp spicy Chinese mustard
    • 1 leek
    • 1 bunch scallions
    • 1 tsp sesame oil
  • 6-9 slider buns


  1. Dice the leek and scallions, sauté them at a medium-high heat in the sesame oil until they are soft but remove from the heat before they brown.  Mix the veggies with the mayonnaise and mustard.
  2. Chop the char siu down to bite size pieces and then heat it up in a pan over medium low heat.  Add the hoisin and honey.  The goal is to get a wetter slider filling, something closer in texture to bbq pulled bork or brisket.  Add a splash of soy if the result isn’t wet enough.
  3. Toast your slider buns, add a spoonful of your char siu meat and spread the top with your mayo.  Tastiness.

One Comment to “SliderPalooza!”

  1. Reblogged this on Inspiredweightloss.

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