An easy appetizer recipe for cheesy sliders made with ground beef, pork sausage and Velveeta
OK, here’s the deal… this recipe is absolute trash. With a capital T! And you know what? I don’t feel one bit bad about it! Because sometimes it’s OK to get a little trashy!
Well, maybe I felt a tiny bit bad about it since the night after we had this for supper I served broiled fish, roasted cauliflower and sliced fresh veggies (no bread, no starch, no processed anything!) to recompense for going slumming the night before :)
But for our Family Game Night this past Saturday, these were perfect! They’re fun, the kids can serve themselves and oh, yeah, they’re ooey-gooey mind-blowingly cheezily delicious!
If you're looking for more fun and hearty appetizers, try some of these recipes too!
- Party Shrimp – Super easy shrimp appetizer recipe with just a few ingredients that cooks up quick in the oven.
- Buffalo Feathers – Grilled chicken tenders sauced like wings for all the fun and flavor of buffalo wings with half the work!
- Monte Cristo Party Sliders – Party sandwiches made with ham, turkey and cheese baked in a rich buttery topping dusted with powdered sugar.
- Chipotle Shrimp Tostada Bites – Mini tostadas with chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro!
- Original Sausage Balls – The original recipe for sausage balls using Bisquick, cheddar cheese and sausage.
- Ham & Swiss Party Pinwheels – A super easy appetizer recipe using puff pastry, ham and cheese that's perfect for entertaining.
This recipe was shared at the Weekend Potluck!
easy, cheap, appetizer, game day, tailgating, recipe, sausage, velveeta, ground beef, hamburger, slider, kings hawaiian, white trash, trash, polish
Yield: 24 Servings
WHITE TRASH SLIDERS
prep time: 5 minscook time: 10 minstotal time: 15 mins
ingredients
- 1 pound ground beef
- 1 pound sausage
- 1 pound Velveeta cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 24 slider buns
instructions
Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat.
Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.
Serve on slider buns with lots of cheap beer.
*If you make this in a crock pot, switch setting to "warm" once the cheese is melted to prevent it from drying out or over-cooking.
Recipe card created using The Recipes Generator
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Haha, perfect name for these! No doubt these will be an instant classic!
ReplyDeleteWhen I read the notation about heating in the crockpot, I thought, "hmmm, let it thicken and cool slightly. Then scoop it out into patties. Bread them and either deep or pan fry them."
DeleteUpon hearing me utter that thought out loud, my housemate said, "Stop trying to kill me. You're not getting the house in my will."
You comment cracked me up! HAHA!
DeleteWow! These look they are right up my family's alley for a weekend meal. I'm pinning this for future use. Visiting from Weekend Potluck!
ReplyDeleteI used to make something like this when my kids were little.
ReplyDeleteI make these for appetizers , but they are called Hanky Pankys and use the little Jewish rye bread and broil.. They are my Sons Favorite!! Going to try this way also!! Thanks
ReplyDeleteMe to mine is 1# beef 1# sausage 1# cheese cook meat drain meat melt cheese, mix put on little rye's can be frozen and baked in 10 min 's for any occasion. Yumm
Deleteused to make something like these but just used ground beef. We called them Sleezy Joes and when we added Bacon they became smoky Joes
ReplyDeleteI usually add some yellow mustard to the mixture while heating it.
ReplyDeleteHi, I take it Velveeta is a sort of cheese, can you tell me please what sort,thanx
ReplyDeletehttp://en.wikipedia.org/wiki/Velveeta
Deletehttp://www.food.com/library/velveeta-751
I just stumbled upon this recipe, and I also just bought a box of Velveeta! Guess what I'm having for supper?
DeleteMy husband makes these and he calls them hanky panks only instead of a bun he uses cocktail bread and we bake them
ReplyDeleteMy mom did this, but she called them "pizza snacks" and there was also oregano in them.
DeleteHanky panky, sh*t on a shingle.
ReplyDeleteSH*T on a shingle is creamed chipped beef on toast!
DeleteFor SOS (sh*t on a shingle) we do grounded hambuger meat with a milk gravy or a ground breaksfast sausge on either bread, toast, or biscuts.
DeleteEveryone does it differnt, it's all about taste.
Here in tip-top Virginia:
DeleteDona Kunz is right. SOS = Creamed chipped beef on toast. Used to devour it on Sunday mornings. Just sizzle the chipped beef lightly in a little oil to bring out the flavor. Beware: chipped beef is sold now in little pre-packaged paks and is pretty pricy, or sometimes you can get it in the deli.
Christina Jones, you are making hamburger gravy and sausage gravy, another great meal, and both are delicious!
sorry but you are all correct. SOS is different depending upon the region you are from. SOS around these parts is either sausage or hamburger, fried and then pan gravy made with it and served on toast. As you drift further east I have noticed the chipped beef changeup. No need to correct people as SOS is different depending on where you go. ;)
DeleteThat sounds like biscuits and gravy....I dont like sos but some of my family eats it and how it is here its sold in a package it looks kinda like philly steaks lol but you are right everyone makes things their own way in different areas
DeleteAlso if you ever served in the Navy you ate your fair share of SOS ( on toast). On the other side, if you served in the Army, you got biscuits and white sausage gravy. Believe it or not, there was no Military standard cookbooks before 1941. It was up to the Mess SGT. of a unit to make as he saw fit with the food he had on hand.
DeleteNot sure what the recipe means by BULK SAUSAGE, does that mean breakfast sausage?
ReplyDeleteYES! Sorry! I have a lot of international readers (if ya can believe that?!) and I try not to reference items that aren't sold everywhere. I think "breakfast sausage" is an American thing. Maybe. I think??
DeleteMost stores sell a product in their fresh meat areas labeled bulk sausage. It is not in a roll like Jimmy Dean. I personally think the flavor is slightly different, better, but it could just be me.
DeleteBulk sausage means sausage that is not put into casings (not into links). I don't think it has anything to do with a flavor. It just means "loose" sausage in a package, like hamburger/ground beef would be sold.
DeleteBulk sausage / hamburger is just meat sold by the pound, whatever amount you want, as in a butcher shop or at the fresh meat counter in the grocery store.
Deleteif it helps, 'breakfast sausage' is simply ground pork with spices added, and not stuffed in a casing so it is more like a 'loaf' mixture than an actual sausage.
DeleteI think this would be really good if you left the bun out of the equation and mixed the meat/cheese with some cooked macaroni, put into a baking dish, topped it with a bread crumb mixture and baked until bubbly. Yum!
ReplyDeleteIf you do this, they are no longer sliders!
DeleteThat's right!!!!!
DeleteSo what!
DeleteI make this except I add a little milk and a can of drained chopped tomatoes with chilies and use it as dip for tortilla chips, doesn't last long in my house..
ReplyDeleteMe too! The bomb!
DeleteOMG! These look so yummy! I want to make them but I'm doing the south beach eating plan, maybe if I replaced the sausage with turkey sausage and the bread part with something whole wheat and not only drained well, but also rinsed the meat I can have this... I'm gonna give it a go, might not be near as yummy as these look but I won't feel all that bad eating them! Thanks for sharing!!!!
ReplyDeleteWe eat this 'cept add some Worcestershire Sauce to the mix then spread it on those party breads and bake it up! Yum!!!!!!! We call them Hanky Panky's :) ~kc_froglady
ReplyDeleteHoly Hannah in a Hand Basket.....
ReplyDeleteWe make these too but we add in a little rice
ReplyDeleteIf you use cheddar cheese soup it tastes amazing!
ReplyDeletedoes this recipe make 24 sliders?
ReplyDeleteYes
DeleteI have been making these for years and have never once seen this recipe published anywhere! The only thing I do differently is spread the meat mixture on party bread and then freeze until set. Then I just put them in baggies so they are ready whenever I need to serve a little something! Men absolutely love these which makes them perfect for any football gathering!
ReplyDeleteOh and I use the hot sausage. Its just a personal preference.
ReplyDeleteLooks yummy!! Do I cook the ground beef and sausage together in the same pan? Or..ground beef in one and sausage in another? :-)
ReplyDeleteIt makes no difference at all. Do whatever is easier to work with. I find it easier to brown one, drain and then cook the other, drain and combine, then add teh remaining ingredients but again, that is just me.
DeleteI cook them both at the same time but I have a HUGE skillet that will hold everything and still let it get nice and brown. It doesn't matter - do whatever works for you!
DeleteWow these sound wonderful...anything with Velveeta is good you know :)
ReplyDeleteHello Mandy! Another wonderful recipe. I added a few more spices to the mix this evening - garlic, cumin, and just enough cayenne to make you go "hmmm" without a heavy hot pepper taste. Love your blog and your recipes. Thank you for sharing and allowing us to share. :) Kim M.
ReplyDeleteI love the idea of cumin. Definitely going to try that
DeleteThanks for this tip! It really pumped up the flavor! I honestly think cumin makes everything taste better! :P yum!
DeleteWe make these with a can of baked beans added and we call it Barf on a Bun.
ReplyDeletesounds the most delicious of all. the kids picked this name!
DeleteI have been making something like this for years. Instead of using sausage i use ground bacon and instead of the spices you use i use a packet of chili seasoning when i am cooking the meat. Delish!!!!! Oh and use a can of cheddar cheese soup. But I call them Cheesy Moe's
ReplyDeleteread a comment above about freezing...ever frozen just beef/velveeta mixture? Planning several easy freezer meals for my teens and husband while I'm gone this summer on a trip. What do you think would be the best way to reheat? Thanks!
ReplyDeleteI made these for our Friday "breakfast" at the office and they were inhaled. I'm kind of pissed because I was really hoping to take some home! Served them on Kings Hawaiian rolls and since there were rolls left over I guess I'll just have to make another batch of the meat so the rolls don't go to waste...
ReplyDeleteSo I just realized I picked up the wrong sausage. I thought it was breakfast sausage. I grabbed a roll of WalMart brand's new breakfast sausage with bacon in it. Think that will be ok? Sounds like it'll be yummy right?
ReplyDeleteSounds good to me!
DeleteMy Mom and I have been making these for 40+ years... I add oregano to the meats while frying (or I've used Italian Seasoning as well) , then spoon it onto the party rye slices. We've always called them "Pizza Snacks" .. they've always been a hit! I fry the meats together in a large electric skillet, drain, return to the skillet and add the cubed velveeta cheese and mix. If the meats are still hot , the cheese melts right into it. You can bake or I broil them right away or I make up a couple of batches and freeze them. After I put the mixture onto the bread, I leave them on cookie sheets, put them in the freezer and after a few hours , you can put them in large freezer bags and use them whenever you want. I make them for my son , very convenient for him to take a few , put them on a cookie sheet and broil until the top starts to look bubbly. And they can be frozen for a long time.
ReplyDeleteWho came up with that title for the recipe? Terrible recipe name in my opinion.
ReplyDeleteLighten up - it's a fun title!
DeleteThe name is what caught my attention! You have at least my permission to call it anything you want, as long as you make the recipe. Look at all the variations that everyone has come up with. That's why cooking is so fun -- you can make everything as you like!!!
DeleteI am thinking of making this on New Years Eve but tripling up recipe. I am also more a ground beef type person, so how does alb ground beef to alb sausage sound? How about adding a packet of Lipton soup mix to mixture for flavor. Thanks
ReplyDeletelate to the party..but comes out just fine. be sure to season it up though. It doesn't have to be made with pork. I have made these as 'kosher' with no pork.
DeleteThese look delicious. And I love the name!
ReplyDeleteDo you have to use velveeta? thanks!
ReplyDeleteI have made these for years except I put the "filling" on party rye then I freeze them and put them in large zip lock bags to keep on hand. They are ready for a party or just guest that drop by. If you have time, you can thaw or just back in teh oven. Men absolutley love these!
ReplyDeleteInstead of using a skillet to fry the hamburger and sausage, I put the meat in a colander with a baking dish underneath (glass) and microwave (breaking it up halfway through with potato masher) until done. The grease drains into the dish from the colander. It saves trying to drain it afterwards. I also used Kings Hawaiian Rolls for the buns. We liked it!
ReplyDeletehow many does this feed? i'm looking to make these for my league night and i need to feed 14-20 people roughly.
ReplyDeleteThere's 2 pounds of meat so I'd say 8 large sandwiches or 24 sliders.
DeleteI used ground turkey. That makes it health food, right?
ReplyDeletefire fighters call this Strombie it is pretty good
ReplyDeleteNothing more added, but found these terribly salty. Perhaps the velveeta, dogs at well.
ReplyDelete1# of Velveeta is over 6500 mg of sodium. Breakfast sausage is loaded with sodium as well. I make my own Velveeta & use 2# of ground beef, which cuts the sodium by 2/3.
DeleteCan this be made in advance...like the day before? I plan on including this recipe (among others) to feed 25 adults and plan on doubling the recipe. I work during the day, so everything will have to be made the day before...if not earlier. Any suggestions/help with regard to prep and serving will be greatly appreciated. Thank you!
ReplyDeleteWe cheated and used a can of cheese soup - it worked like a charm! Thanks for the recipe.
ReplyDeleteMy son and I love these. When I ask him to cook dinner before I get home from work, you can bet we are having these for dinner.
ReplyDeleteBeen making this mixture for 30 years now. However I use bagels and quarter top and bottom or by mini bagels, toast them for a few mins put the mixture on each bagel and put back in over for a few. I serve these as appetizers for new years, super bowls and holidays.
ReplyDeleteSounds yummy and it sounds a lot like queso dip. We make it here in Texas but serve it with tortilla chips. I know, I know then it's not a slider. I'll definitely try it as a slider and dice up some tomato, avocado and maybe some canned green chilies. Or hmm, would I feel too guilty if I put a little French's Onions on top? Nah..I'll risk it.
ReplyDeleteI made these for the first time and mixed in some pork belly and topped with homemade pickles -- delicious!
ReplyDeleteWe make these a little differently; mix in mustard and ketchup and spoon onto mini rye bread. Bake for 10 minutes!
ReplyDeleteGreat as is but add a can of drained rotel tomatoes and it's out if this world. Plan on doing that but rolling up in puff pastry for pinwheels for thanksgiving
ReplyDeleteYep, have made these for years, trying to duplicate the schools version of pizza burgers. We added Ital. seasonings and a jar of pizza sauce. Cut down on the Velveeta and added in some mozzarella cheese. Served open-faced on plain buns. One of our family favorites.
ReplyDeleteMade these tonight but since it is just me, I quartered the recipe. I also couldn't find my loaf of Velveeta and so used the packet of Velvetta Cheese Sauce. It turned out perfect. Will definitely be making this when I have a crowd.
ReplyDelete