In a city filled with culinary delights, Heidi Barrette carved out a special niche for herself: sliders. Her company, Slide Hustle, has been stealing people’s hearts and filling their stomachs since it started as a pop-up in February 2022. As the Slide Hustle tagline says: they have really, REALLY good sliders.
So good in fact, that every time Heidi flips on her open sign at the Nashville Farmers’ Market, a handful of loyal customers hurry to her and gush about how much they love her sliders.
“They (the customers) make it a point to get up and come across the room and be like ‘we just wanted to tell you that’s the best food or slider we’ve ever eaten,’ and that's my goal, to serve the best,” Heidi says.
After owning a gourmet food truck in California that specialized in gourmet sliders for six years, Heidi found herself in Nashville. After only being here for a little more than a year, Slide Hustle has managed to develop a loyal customer base, was invited to be a vendor at the Music City 2023 Grand Prix, and was even the burger of the Christmas Eve 2022 Titans game.
“Putting love and passion into something as little as a little slider has been so rewarding,” Heidi explains. “If you eat my food, you’re gonna' love it, and its room for conversation and bringing people together over good food.”
As a certified and classically trained chef, Heidi loves how creative she can get with her slider recipes. “It’s so different than a regular burger, and it gives me the freedom to be super creative with anything between any two pieces of whatever kind of bread. Like two bagels or rolls, the sky is the limit!”
To celebrate that Slide Hustle will be the upcoming burger of the Titans game on Nov. 26, here are two slider recipes that are sure to wow folks at any tailgate this football season.
@slidehustlenash
SlideHustleNash.com
(Recipe No. 1):
THE HENRY HUSTLE
(Herby-Garlicy Cheeseburger Sliders; makes 12 sliders)
Ingredients:
- 12 2-ounce beef sliders, seasoned with kosher salt and finely ground white pepper on both sides
- 12 quality brioche rolls, sliced and toasted
- 12 slices double-cream Brie cheese
- Fresh baby roquette (wild arugula)
- Herbin' Sauce
- H-Rad Sauce
- 12 3-inch bamboo skewers
HERBIN’ SAUCE:
- Sprig each of fresh oregano, tarragon, thyme, rosemary and marjoram, no stems/leaves only, combined with four to five whole, peeled garlic cloves
- ¾ cup EVOO
- 2 teaspoons kosher salt
- Add all ingredients to a food processor or good blender, pulse and blend until it becomes a runny sauce (not pureed)
H-RAD SAUCE:
- ½ cup quality mayo or homemade aioli
- ½ cup prepared horseradish, drained of extra liquid
Directions:
Whisk together well mayo and horseradish. Grill the first side of the patty nicely. Flip and while finishing the second side, top each patty with 1 teaspoon Herbin' sauce and a slice of Brie. Cook until medium rare and the Brie is melted. H-Rad goes on top AND bottom of each roll. Roquette/arugula goes on the TOP roll, and patties on the bottom of the roll. Close, skewer and serve.
(Recipe No. 2)
THE TANNEJAM:
(Bacon & Whiskey “Jam” Cheeseburger Sliders; makes 12 sliders)
- 12 two-ounce beef sliders, seasoned with kosher salt and finely ground white pepper on both sides
- 12 quality pretzel slider rolls, sliced and toasted
- 12 slices Smokey Cheddar cheese
- 12 tablespoon Bacon Whiskey Jam
- 1 cup Dijonaise
- 12 3-inch bamboo skewers
BACON WHISKEY JAM:
Ingredients:
- 5 pounds sweet onion, julienned
- 3 pounds applewood-smoked bacon, cut ¼-inch slices
- 2 fresh red Fresno chili (or jalapeno) peppers, minced
- 2 cup packed brown sugar
- 1 can stout beer or 2 cups whiskey
- 3 tablespoons balsamic reduction
Directions:
Reduce whiskey to ½ cup (ish); reserve. Cut bacon into ¼” to ½” slices, sautee and drain fat. Add julienned onions and peppers; cook 15 minutes on medium, stirring constantly until cooked through. Add sugar whiskey reduction and balsamic reduction; cook another 30 minutes on low, stirring.
DIJONAISE:
Ingredients:
- ½ cup quality mayo or homemade aioli
- ½ cup Dijon mustard
DIRECTIONS:
Whisk together well the mayo and mustard. Grill the first side of the patty nicely. Flip and while finishing the second side, top each patty with a slice of cheddar. Cook until medium rare and the cheddar is melted. Top with a tablespoon of warm “jam." Dijonaise goes on top AND bottom of each roll. Close, skewer and serve.