Don't just make sliders — make international ones, like American, Italian, and Southwest varieties. The American is a classic combination of Cheddar cheese and bacon, the Southwest gives guacamole a new meaning beyond a dip for a chip, and the Italian solves the dilemma of whether to serve meatballs or sliders at your next party.
Watch these sliders in action on Grill This with Nathan Lippy on HUNGRY.
Place a large grill pan over medium-high heat and lightly coat with olive oil. Preheat the oven to 350 degrees.
Season the ground beef with salt and pepper and mix to combine. Divide the beef into 12 patties and season again with salt and pepper. Grill the sliders until lightly charred and cooked to your liking, about 4 minutes per side for medium.
Preheat a small skillet over medium heat and cook the bacon until crispy on both sides. Remove from the pan and drain on a paper towel-lined plate. Once the bacon has cooled, crumble it into bite-sized pieces and reserve.
In the same skillet you cooked the bacon in, add the mushrooms and cook in the bacon fat until the mushrooms are golden brown and tender. Season with salt and pepper to taste.
Top 4 of the patties from your burger base with a slice of Cheddar cheese during the last minute of cooking and allow to melt. Place the sliders on the toasted buns and top with the crumbled bacon and the mushrooms. Divide the barbecue sauce evenly among the 4 sliders.
Top 4 of the patties from your burger base with the slices of mozzarella cheese during the last minute of cooking and allow to melt completely. Place each slider on a toasted bun and distribute the tomato sauce evenly on top of each slider, and then add a few shreds of basil leaves to each one.
Top 4 of the patties from your burger base with a slice of queso blanco during the last minute of cooking and allow to melt completely. Place each slider on a toasted bun and evenly distribute the guacamole and shredded lettuce on top of each.