While grilling comes in myriad forms, each region known for it offers a distinctive version. The people of Kansas City make their living on scorched ends, a brisket that’s cooked twice – traditionally in a smoker that’s low and slow for hours. Given that many people don’t own a smoker or have the time to deal with one, this recipe gives you a more efficient way to make the KC staples without sacrificing taste. The burnt ends are then tossed into a sweet and flavorful barbecue sauce and served on a plain potato bun. Top it with cucumber if you’d like. Regardless, this slider is approved by every Missourian.

On California’s northwest coast, you’ll likely find either sourdough or dungeness crab on any menu that focuses on local ingredients. These slides combine both, as Dungeness crab cakes are topped with a little fresh tartar sauce and placed in a sourdough roll. The cakes are surprisingly light, with lump crab, fresh herbs, and lemon peel.

No matter which team you are cheering for on Sunday, you will be a winner in the kitchen with these two delicious starters.

Kansas City slider

Kansas City: Burnt Ends Brisket Sliders

  • 14 ounces can crush tomatoes

  • 1 cup of brown sugar

  • 1/2 cup of ketchup

  • 1 cup of molasses

  • 1/2 cup apple cider vinegar

  • 2 tablespoons of smoked paprika

  • 2 tablespoons of garlic powder

  • 1 tablespoon of onion powder

  • 1 teaspoon of ground mustard

  • 2 teaspoons of kosher salt

1. Preheat the oven to 325 degrees Fahrenheit.

2. Mix all ingredients for the barbecue sauce in a large saucepan and whisk until everything is well mixed. Bring to a boil and bring to a boil. Cook for 40 minutes until it thickens. Check for spices and add salt if necessary.

3. Heat 2 tablespoons of olive oil in a large, ovenproof saucepan over medium heat. Season the brisket generously with salt and pepper, then place in a saucepan (in one layer) and fry on all sides for about 2 minutes per side until brown. Remove from the pot and repeat with the remaining pieces as necessary.

4. Put the brisket with the beef broth and 1 1/2 cups of barbecue sauce back into the saucepan. Cover and roast in the oven for 2 to 3 hours until the brisket is tender.

5. Take the brisket out of the oven and cut it into 1/2-inch pieces. Line the baking sheet with aluminum foil and spray with non-stick cooking spray. Spread the chopped brisket on a baking sheet and place under the grill for 2 to 3 minutes until the ends are slightly charred.

6. Mix the charred brisket with the desired amount of barbecue sauce and serve on potato rolls.

Crabcake slider

Crabcake slider

San Francisco: Crabcake Sliders

  • 1 pound lump of Dungeness crab, picked for clams

  • 1 egg, beaten

  • 6 tablespoons of mayonnaise

  • 3/4 cup panko breadcrumbs

  • 1 tablespoon of Dijon mustard

  • 1 teaspoon of Old Bay seasoning

  • Zest of 1 lemon

  • Kosher salt and pepper

  • 2 tablespoons of olive oil

  • 12 sourdough slider rolls

  • 1 cup of mayonnaise

  • 1/4 cup dill pickles, chopped

  • 2 tablespoons of chopped dill

  • 1 teaspoon of Dijon mustard

  • 1 tablespoon of fresh lemon juice

  • Kosher salt and pepper

1. In a large bowl, carefully stir the crab, egg, mayonnaise, panko, Dijon, spices from the old bay and lemon zest. Season with salt and pepper. Shape into 12 (2 inch) patties and set aside.

2. Heat the olive oil in a large pan over medium heat. Add crab cakes and sauté until golden brown, about 3 to 5 minutes per side.

3. Mix all the ingredients for the tartar sauce in a small bowl. Season with salt and pepper and whisk until everything is well mixed.

4. Place the crab cakes on the sourdough slide, cover with tartar sauce and serve.