Chef John's Beef Sliders

Chef John's Beef Sliders

Chef John 26973

"Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time."
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Ingredients

30 m servings 214 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 160.2g
  • 52%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
  2. Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
  3. Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
  4. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
  5. Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

Footnotes

  • Cook's Notes:
  • I prefer grass-fed organic beef.
  • Approximate cooking times: 3 minutes per side for rare to medium-rare; 4 minutes per side for medium; 5 minutes per side for medium-well to well-done.
  • Once the sliders are flattened, you can store refrigerated until needed, up to 8 hours.

Reviews

15
  1. 21 Ratings

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Most helpful positive review

These were a hit, and it was the 'secret sauce' that put these over the top! I toasted the buns and added a little cheese. I plan to make these again, and I'll be using the sauce often~YUM! Than...

Most helpful critical review

This is good for a basic slider but the true secret to a Super Slider is putting a dollop (approx. 1/2 tbsp) of butter in the center of the patty before cooking. I also season mine with McCormi...

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This is good for a basic slider but the true secret to a Super Slider is putting a dollop (approx. 1/2 tbsp) of butter in the center of the patty before cooking. I also season mine with McCormi...

These were a hit, and it was the 'secret sauce' that put these over the top! I toasted the buns and added a little cheese. I plan to make these again, and I'll be using the sauce often~YUM! Than...

Love the sauce! I used dill relish instead of sweet. I added a tablespoon of minced garlic and a dash of dale sauce and a pkg of lipton onion soup mix to the hamburger. Then reshaped it so I ...

awesome! the sauce is great too. but I divided the meat and put it into cheap baggies to press into patties; no mess that way. They're thinner and cook faster. Easier to eat too, don't have...

Great base recipe, but I needed more flavor. So I made a few simple changes: First: I seasoned my beef before cooking by adding chopped garlic. Second: I added one part Blazin' Burger seasoning...

We thought these were fantastic burgers. I know this sounds like a standard recipe but it is so much better for reasons I cannot explain. I used kosher salt and freshly ground pepper and subbed ...

I always love Chef John's recipes so I thought I would use ths one as a jumping off point. I decided I wanted to kick it up a notch. I substituted Johnsonville Italian sausage for the ground bee...

loved the sauce too!

Perfect! Ready for BBQ season now!

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