Slide out of Summer with Sliders

Slide out of Summer with Sliders

Did you know you’re not supposed to put certain toppings on sliders? Ah well. We did it anyway.

The slider connoisseurs among us will say these aren’t actually sliders because we use pork or because we top them with more than just onion. And they’d be technically correct – which is the best kind of correct.

But what’s more important to us than semantics is:

  1. These feed a lot of people
  2. They’re easy to make

So with those priorities in mind, here are two options for making delicious not-technically-sliders.

Beef Slider

455 grams (1 pound) ground beef
2 mL (1/2 teaspoon) onion powder
2 mL (1/2 teaspoon) garlic powder
2 mL (1/2 teaspoon) pepper
2 mL (1/2 teaspoon) salt



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  1. Combine all the ingredients together in a bowl. Go ahead and just use your hands to mash it all together. If you’re feeding a lot of people, double or triple the recipe as needed
  2. For a more traditional slider patty, put the beef down on parchment paper, cover it with plastic wrap and roll the beef out until it’s thin. Remove the plastic wrap and cut the beef into square patties (a pizza cutter works well for this)
  3. Alternatively, instead of rolling it out you can use your hands to form individual patties
  4. Place patties on the grill and cook until desired doneness. If you go with the thinner patties, this will probably only be 2 or 3 minutes
  5. Remove from grill and place on buns. Add your favourite toppings – or only grilled onions if you’re a purist – and serve immediately

Pork Slider

907 grams (2 pounds) of pork belly, skinned
1 small onion
2 cloves garlic
60 mL (4 tablespoons) salt


  1. Preheat your oven to 120 C (250 F)
  2. Take skinned pork belly and season aggressively on both sides with salt. Slice onion and crush garlic
  3. Place onion and garlic in an oven-safe baking dish. Put pork belly, flesh side down, in the baking dish. Cover with aluminium foil
  4. Bake at 120 C (250 F) for 5-6 hours, until tender. Let rest at room temperature
  5. Once safe to handle, place entire baking dish in refrigerator to cool. Once cooled, slice pork belly into 2.5-by-5-centimetres (1-by-2-inch) slices

You can even make this the night before. When you’re ready to serve, simply cook the slices in a pan until golden brown on both sides. Place two slices on a bun, top with your favourite barbeque sauce – and try some coleslaw on top; you won’t be disappointed – and serve immediately.

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