Kelly's Mixed Sliders Recipe

Make patties

Divide ground beef into three equal portions (about 2 oz / 56 g each). Form each into a slightly wider-than-bun thin patty, pressing a shallow dimple in the center. Season both sides with kosher salt and freshly ground black pepper.

Cook bacon

In a skillet over medium heat, cook smoked bacon slices until crisp, about 6–8 minutes, turning once. Transfer to paper towel-lined plate and drain. Once cool, cut each slice in half to yield 3 strips for assembly.

Cook patties

Using the same skillet (drain excess bacon fat to leave about 1 tsp), heat over medium-high. Add patties and cook 2–3 minutes per side until a brown crust forms and internal temperature reaches 160°F (71°C). During the last 30 seconds of cooking, place one slice of American cheese on each patty to melt under a lid.

Toast buns

Split milk buns and spread a light layer of softened butter on cut sides. Toast in a clean skillet or on a griddle over medium heat until golden, about 1 minute per side.

Assemble

Spread 1 tsp signature sauce on the bottom bun. Layer leaf lettuce, tomato slice, the cheeseburger patty, 1/2 strip of bacon (or one folded piece), two pickle slices, 1 tablespoon bacon jam, and finish with a drizzle (1 tsp) of signature sauce on the top bun. Serve immediately.

Warm pork

If using refrigerated pulled pork, warm gently in a small saucepan with 1 tablespoon of smoky BBQ sauce over low heat until hot, about 5 minutes. Stir occasionally to coat evenly.

Prepare buns

Split milk buns and spread softened butter on cut sides. Lightly toast in a skillet until golden, about 1 minute per side.

Assemble

Pile about 2–3 tablespoons (about 1/6 cup) of warm pulled pork on the bottom bun, spoon an additional 1 teaspoon BBQ sauce over the pork if desired, top with roughly 2 tablespoons creamy coleslaw, add one dill pickle slice, and cap with the top bun. Serve promptly so slaw remains crisp.

Brine chicken

Place chicken pieces in a small bowl and pour buttermilk over them. Let sit 15–20 minutes (or up to 1 hour refrigerated) to tenderize and flavor.

Dredge and fry

Combine flour, paprika, garlic powder, onion powder, salt and pepper in a shallow bowl. Remove chicken from buttermilk, allowing excess to drip, then dredge thoroughly in seasoned flour, pressing to adhere. Heat vegetable oil in a skillet over medium-high until shimmering (about 350°F / 175°C if using thermometer). Fry chicken pieces in batches (do not overcrowd) 2–3 minutes per side until golden brown and internal temp reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain briefly.

Glaze and toast buns

While hot, brush each fried chicken piece with 1 teaspoon hot honey glaze. Split and butter the milk buns, then toast cut sides in a skillet until golden, about 1 minute per side.

Assemble

Spread 1 teaspoon Sriracha mayonnaise on the bottom bun, add a leaf of lettuce, place the glazed fried chicken, top with two pickle slices, and finish with the top bun. Serve immediately.

In a small skillet over medium heat, cook finely chopped bacon until fat renders and pieces are crisp, about 6–8 minutes. Using a slotted spoon, remove 1 tablespoon of bacon pieces and reserve for assembly; leave the rendered fat in the pan.

Add diced onion to the bacon fat and sauté until translucent and beginning to brown, 4–5 minutes. Stir in brown sugar and cook 1–2 minutes until syrupy. Add apple cider vinegar and coffee (if using) and simmer gently until liquid reduces and mixture is jammy, about 4–5 minutes. Stir in reserved bacon and black pepper, then remove from heat and cool. Use 1 tablespoon per beef slider as directed.

For the signature sauce: whisk together 3 tablespoons mayonnaise, 1 teaspoon ketchup, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce and 1/2 teaspoon pickle juice in a small bowl. Adjust seasoning to taste. Use approximately 1 teaspoon per beef slider.

For Sriracha mayonnaise: mix 3 tablespoons mayonnaise with 1/2–1 teaspoon Sriracha (adjust heat to preference). Use 1 teaspoon per fried chicken slider.

For hot honey glaze: warm 1 teaspoon honey with 1/8 teaspoon red pepper flakes in a small saucepan until combined and runny, about 30 seconds. Brush 1 teaspoon on each fried chicken piece while warm.