A trio of pepper-crusted sliders served with onion marmalade and garlic cream cheese on soft potato rolls.
3 each 2-ounce sliders
½ cup very coarsely ground black pepper, or as needed
3 tablespoons onion marmalade, prepared or house-made
3 tablespoons herbed garlic cream cheese (such as Alouette or Boursin), softened
3 each mini potato rolls, toasted
1. Press a generous amount of coarsely ground black pepper into one side of each slider.
2. Cook sliders to an internal temperature of 160°F.
3. Spread heels of potato rolls with softened garlic cream cheese. Add sliders, pepper side up.
4. Spread each slider with 1 tablespoon of onion marmalade. Top with bun crowns.
5. Serve with onion rings.
Use small Portobello mushrooms as ‘buns’ for the sliders. Omit onion rings. Serve with knife and fork.
Increase portion size to 5 sliders. Skewer the sliders on one 12-inch bamboo skewer.
Call out house-made condiments. Prep both onion marmalade and herbed garlic cream cheese back of house.