📝 About This Recipe
Elevate your next gathering with these irresistibly juicy beef sliders, a quintessential American comfort food that packs a gourmet punch. These mini-masterpieces feature seasoned ground chuck seared to perfection, nestled in soft brioche rolls brushed with savory garlic herb butter. With melted sharp cheddar and a signature smoky aioli, these sliders are the perfect balance of richness and bite-sized convenience.
🥗 Ingredients
The Beef & Buns
- 1.5 pounds Ground Chuck (80/20) (cold, high fat content is essential for juiciness)
- 12 pieces Brioche Slider Rolls (connected in a sheet if possible)
- 6 slices Sharp Cheddar Cheese (halved to fit the sliders)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Worcestershire Sauce
Garlic Butter Glaze
- 4 tablespoons Unsalted Butter (melted)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Sesame Seeds (optional garnish)
Smoky Slider Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Dill Pickle Juice
Toppings
- 1/2 cup Caramelized Onions (prepared in advance)
- 12 slices Dill Pickle Chips
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, gently combine the ground chuck with Worcestershire sauce, salt, and black pepper. Do not overwork the meat; mix just until incorporated to keep the sliders tender.
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3
Form the meat into 12 small patties, approximately 2 ounces each. Make them slightly wider than the slider buns, as they will shrink during cooking.
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4
Heat a large cast-iron skillet or griddle over medium-high heat. Add a splash of oil if needed.
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5
Sear the patties in batches for 2-3 minutes per side until a deep brown crust forms. Move to a plate and set aside.
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6
Slice the entire sheet of slider buns in half horizontally. Place the bottom half on the prepared baking sheet.
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7
In a small bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, and pickle juice to create the signature sauce.
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8
Spread a generous layer of the sauce onto the bottom half of the buns.
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9
Place one cooked beef patty on each bun location. Top each patty with a half-slice of cheddar cheese.
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10
Evenly distribute the caramelized onions and a pickle chip over the cheese, then place the top half of the buns over the fillings.
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11
Mix the melted butter, minced garlic, and parsley. Brush this mixture generously over the tops of the buns and sprinkle with sesame seeds.
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12
Cover the tray loosely with foil and bake for 10 minutes. Remove the foil and bake for an additional 3-5 minutes until the cheese is fully melted and the bun tops are golden and crisp.
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13
Allow to rest for 2 minutes before slicing between the buns and serving warm.
💡 Chef's Tips
Always use 80/20 ground chuck; lean meat will result in dry, crumbly sliders. Press a small indentation in the center of each raw patty to prevent them from puffing up into balls while searing. If your buns are connected, don't separate them until after baking to keep the fillings tucked neatly inside. For an extra kick, add a teaspoon of sriracha or chopped jalapeños to the slider sauce. To save time, you can bake the meat as one large rectangular sheet in a pan and then slice it to fit the buns.
🍽️ Serving Suggestions
Serve with a side of crispy sweet potato fries and a spicy chipotle dipping sauce. Pair with a cold Craft IPA or a classic root beer float for a nostalgic feel. Include a crisp coleslaw on the side to provide a refreshing, acidic contrast to the rich beef. Arrange on a large wooden platter garnished with extra pickles and fresh parsley for a party-ready presentation.