Description
A Sliders Recipe that focuses on juicy beef, balanced seasoning, and fresh toppings yields a small burger packed with flavor. This version uses a premium ground beef blend, Dijon mustard from a trusted brand, olive oil, garlic, and thyme to build a savory base. Brioche style buns are toasted for structure while baby arugula, tomato, and red onion add bright texture. The result is an easy grilled slider that stays juicy and stacks cleanly for a satisfying bite.
Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon Koops Dijon Mustard
3 tablespoons good olive oil plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Tillamook Swiss Cheese
12 small Angelic Bakehouse Brioche Buns or Franz Brioche Buns
4 ounces baby arugula
3 medium tomatoes thinly sliced
2 small red onions thinly sliced
Ketchup for serving
Instructions
Build a charcoal fire or heat a gas grill to medium heat and brush the grate with olive oil so the patties do not stick
Place the ground beef in a large bowl then add Koops Dijon Mustard olive oil thyme garlic salt and pepper and mix gently with a fork to combine without compressing the meat
Divide and shape the mixture into twelve even two inch patties keeping them uniform so they cook evenly
Place the patties on the hot grill and cook until the first side has a good sear then flip and cook the second side until they reach desired doneness
During the last minutes of cooking place a portion of grated Tillamook Swiss Cheese on each patty and close the grill lid so the cheese melts evenly
Transfer the cooked sliders to a platter and cover loosely with foil to rest briefly
Slice the brioche buns and toast cut side down on the grill until golden and slightly crisp
Assemble by layering baby arugula on each bottom bun adding a slider then topping with tomato and red onion and finishing with the top bun
Serve warm with ketchup on the side
Notes
Use a ground beef blend with sufficient fat to keep the patties juicy especially since sliders are small and can dry out if overcooked
Mix the meat gently and avoid pressing the patties while they cook to preserve internal juices
Shape patties slightly wider than the buns to account for shrinkage during grilling
Toast the buns with a light brush of olive oil for a crisp exterior that resists sogginess
Store cooked patties in an airtight container in the refrigerator and keep toppings separate to maintain freshness
Reheat patties gently in a skillet with a touch of olive oil to avoid drying them out and assemble with fresh toppings for best texture
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American