It’s July 4th tomorrow, so here’s a recipe for some pretty neat sliders. Sweet Pepper Bunless Sliders, great as passed hors d’oeuvres, part of a buffet or as an appetizer.
Sweet Pepper Bunless Sliders are cradled in a chunk of roasted sweet pepper, hence the name. The patty is a hunk of ground chuck beef, 80% lean. The patty is topped with ciliegine mozzarella, grape tomatoes, crispy fried scallions, arugula and a drizzle of revved up tomato ketchup. It’s flippin delicious and perfect for sharing.
If you’re adhering to a Keto diet, these bunless sliders are great, but you’ll have to substitute the ketchup I’m afraid. There are some low-carb/Keto friendly ketchup options if you don’t have one already.
Don’t you love tasty food served in small bites? A couple of mouthfuls and it’s back to your cocktail, my ideal situation. This makes them an ideal dish for a gathering of family and friends, but make sure you social distance.
You’ll need cocktail sticks to assemble these Sweet Pepper Bunless Sliders. If serving as passed hors d’oeuvres, make sure you provide a quality napkin. You don’t want your guests struggling with a decaying napkin while they’re enjoying your food. You can also serve them on cute bamboo plates with a cute fork if you have the budget.
If you’re planning on serving as an appetizer, two is fine. Three if your guests are big eaters.
I haven’t decided on exactly what I will cook during this July 4th weekend. However, I have decided on what wine to serve, Whispering Angel. It goes great with a broad range of dishes and cuisines and it’s totally sippable. I was graced with a couple of bottles for my birthday from cousin Tracy, bless her sweet heart. However, now I’m hooked and can’t be without it.
No matter how you decide to serve these tasty sliders they will we a great addition to your next gathering. So give them a try and let me know what you think.
1 hr, 10 Prep Time
20 minCook Time
1 hr, 30 Total Time
- 1/4 cup tomato ketchup
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Vegetable oil
- 4 scallions
- 1 large sweet pepper
- Drizzle olive oil
- 1 lb 80% lean ground chuck beef
- Salt and pepper to taste
- 1/2 cup arugula
- 8 ciliegine mozzarella balls
- 8 cherry tomatoes
- 8 toothpicks
- Mix together ketchup, vinegar and honey and set aside in the fridge until ready to serve.
- Slice scallions into 2 inch strips, make sure they're dry.
- Fill skillet to 1/3 with vegetable oil and place on high heat.
- Once oil is hot carefully add sliced scallions and toss using a mesh skimmer.
- Get the scallions as crisp as you can without burning them.
- Remove the skillet from the heat and strain the scallions out with a mesh skimmer and tip onto a paper towel lined plate. Keep the oil in the skillet, you'll need it.
- Cut the sweet pepper in half and remove core and seeds, then cut each half into 4 equally sized chunks.
- Place sweet pepper chunks on a parchment line cooking sheet and drizzle with olive oil.
- Place cooking sheet in a preheated oven at 450 and cook for 15-20 mins until the peppers begin to blister just a little.
- Once done remove peppers from oven and place on top of the stove to keep them warm.
- Return skillet with vegetable oil to heat and heat until hot.
- Add the once cooked scallions and toss again with a mesh skimmer.
- Once the scallion get to a nice crisp remove and tip onto a paper towel line plate and allow to cool.
- Divide ground chuck into eight and massage into patties, making sure the center is thinner than the edges and season patties with salt and pepper.
- Cook your slider patties on the stove or the grill on a high heat and cook until desired doneness, then allow patties to rest.
- Toss crispy scallions together with arugula.
- Assemble each slider around a cocktail stick. First a chunk of sweet pepper, top with a beef patty, then a handful of the arugula and scallion mixture, push one piece of cilliegine mozzarella on top and then a cherry tomato.
- Once all sliders are assembled, drizzle with ketchup and serve.