- Nut free
- Peanut free
- Sesame free
- Shellfish free
- No added sugar
- High in protein
Mini beef sliders are perfect for large get-togethers. With layers of juicy mince and a tasty burger sauce, they’re a two-bite party starter.
- Serves8
- Cook time20 minutes
- Prep time20 minutes, + 30 mins chilling & 5 mins resting time
Ingredients
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 free-range egg
- 1 tbs Worcestershire sauce
- 500g beef mince
- 1/2 cup (35g) stale or Japanese breadcrumbs
- 8 slider buns, split, toasted
- 8 small cos lettuce leaves
- 8 cheese slices
- 2 large vine-ripened tomatoes, thinly sliced
Burger sauce
- 1/2 cup (150g) mayonnaise
- 2 tbs tomato sauce
- 3 tsp yellow mustard
- 1/4 cup (60g) finely chopped dill pickles or baby pickled cucumbers
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make burger sauce, combine the mayonnaise, tomato sauce, mustard and pickle in a medium bowl. Season.
Step 2
Line a baking tray with baking paper. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 mins or until onion softens.
Step 3
Whisk the egg and Worcestershire sauce in a large bowl. Add mince, breadcrumbs and onion mixture. Season. Use your hands to mix until well combined. Divide into 8 even portions. Shape each portion into a patty, 1cm wider than the width of the bun. Use a fish slice or palette knife to transfer to the lined tray. Cover with wrap and place in the fridge for 30 mins to chill.
Step 4
Heat a barbecue grill or chargrill on medium-high. Cook the patties for 3-4 mins each side or until cooked through. Transfer to a plate and set aside for 5 mins to rest.
Step 5
Place bun bases on serving plates. Spread evenly with burger sauce. Top with lettuce, patties, cheese, tomato and bun tops. Serve immediately.
Step 6
Place bun bases on serving plates. Spread evenly with burger sauce. Top with lettuce, patties, cheese, tomato and bun tops. Serve immediately.
Recipe tip
Patties will look quite thin once flattened out, but will shrink on cooking to fit the buns.
If you prefer your cheese melted, simply top patties with cheese and cook under a hot grill until melted.
COOK. STORE. SAVE.
Clever storage: Don’t throw out leftover breadcrumbs – freeze them instead. Transfer to a sealable plastic bag, label and freeze for up to 3 months. Use from frozen in burger patties, crumbed chicken or in Curtis Stone’s recipe for roasted tomatoes with parmesan breadcrumbs.
Why gourmet beef sliders are the perfect party food
Bring out a plate of gourmet sliders at your next party and you’re guaranteed to have happy guests. These mini beef burger sliders are great for feeding a crowd, perfect for your kid’s next movie night or fun for casual afternoon get-togethers with friends when you have to serve something but you don’t need a meal.
Burger vs slider: what’s the difference?
Let’s get this out of the way at the top. They may look the same but there’s a difference. A burger is, well, a burger – big, juicy and a meal in itself. A beef slider is smaller than a burger, with less meat and a whole lot less other ingredients, too. The key to making a good slider is not overfilling it. A slider is a bite-sized burger that’s best served as finger food. When it comes to how to serve sliders, we suggest skewering the mini beef sliders with toothpicks to hold them together.
How to make sliders perfectly every time
We’ve made our beef slider patties for this recipe but here’s a hack if you don’t want to start from scratch – grab a packet of meatballs from Coles and flatten them slightly to be bigger than the size of your buns. Job done. We’ve also kept our fillings simple – tomato, lettuce, you get the idea. If you want to go more OTT, add a slice of gherkin, or a slice of gruyere to the patty as it cooks. Remember not to overdo it. These burger sliders are meant to be one or two bites at most and consumable with one hand (because everyone will be holding a drink in the other hand, of course). Adding more toppings makes them hard to handle and messy.
The best beef slider sauce recipe
We’re all about easy here so feel free to use bought tomato ketchup or BBQ sauce – they’re classics for a reason. Our homemade burger sauce is a new favourite – the addition of finely chopped pickles gives it that Big Mac taste. (You can use store-bought burger sauce, too, no judgement!) Otherwise, create your recipe – think a spicy jalapeño sauce or a dijonnaise (a mayonnaise-based aioli that’s combined with dijon mustard). Make sure it’s thick and not too runny.
Tips for how to put your spin on mini burger sliders
Pretty much any meat goes in a slider. Ours are beef mince sliders but think lamb patties, pork patties or marinated chicken pieces – shape the patties or cut the chicken into small pieces for the small buns. Try this idea for your next gathering – make a combo of different burger bites to send around your party. As well as our beef and cheese sliders, serve BBQ chicken sliders and lamb and apple slaw sliders, too. For vegetarians, use haloumi or try these rainbow fritters as the hero to replace the beef patty.
