Spider Sliders that are sure to please!

Spider Sliders that are sure to please!

Posted by Sherrill Pettitt on Oct 30th 2018

Eeek...a spider!!  What's Halloween without a few scary spiders?? These fun spider sliders are the perfect, quick Halloween meal for your little ghosts and gobblins before they head out trick-or-treating. We used frozen sweet potato fries to simplify dinner, but you can always make your own home cut fries.  Also, baking the burger in a 13x9 baking dish allows you to cut the sliders into any size and shape desired to fit your buns and this makes cooking for a crowd so much easier.                                                                                                                                                                Serve these gooey spider sliders already assembled or let your creative little ones put them together as a halloween project.   Either way, these gooey spider are sure to please any appetite 2-92 years old! Don't forget the Emily G's Tipsy Onion and Garlic Jam to top your burger. The jam adds a delicious combination of onion and garlic with a hint of sweetness. Another easy way to dress up a quick and easy meal.  Dinner is FUN and DELICIOUS with this fun treat!


1 lb ground chuck

1/3 c finely chopped onion

½ t Morton's Natures Seasoning blend

6 slices cheddar cheese

12 slider buns

24 black olive slices

24 pimientos

Emily G’s Tipsy Onion & Garlic Jam

1 package frozen fries (regular or sweet potatoes)

Preheat oven and cook frozen fries on bottom oven rack, according to the package directions. In a large bowl, combine ground chuck, onion and Natures Seasoning. Grease the bottom of a 13x9-inch baking pan and press meat mixture evenly into pan. Bake on top oven rack 15-20 minutes or until meat thermometer reads 160°. Drain fat from baking dish; place cheese slices evenly over meat. Bake 2-3 minutes longer or until cheese is melted. Cut meat into 12 patties. Place one patty on each bun bottom and top with jam. Take eight fries and use to form spider legs. Replace bun tops. Stuff the sliced olives with the pimientos and press onto cheese to form eyes.