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Beef Sliders


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Beef Sliders


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Beef Sliders

Mini-burgers are quite the rage these days. I think in some places it is a way for chefs to show off and make you spend a lot of money on a burger. In other places it’s just a fun way to eat and have many options.


  • Ready Time : 0 min


6 sliders


  • 1 pound ground beef
  • 1/2 - 1 small onion, minced
  • salt and pepper to taste
  • 6 slider buns

Optional Toppings

  • Deep fried asparagus
  • Browned onions
  • Crispy chicken skin
  • Beef Fry or Crisped up Salami
  • Mustard
  • Ketchup
  • BBQ Sauce
  • Steak Sauce
  • Fresh Onions
  • Tomatoes
  • Pickles
  • Coleslaw


On a buffet the slider gives the eater a lot of opportunity for customization.

If you can’t find slider buns look for mini dinner rolls and form your burgers as ovals. Any bun will do, if you want a nice crusty roll or a soft burger bun, the choice is yours.

Season the meat with pepper and very finely minced onion. Form into patties

Preheat a cast-iron frying pan or outdoor grill.

When ready for cooking liberally salt both sides of the burger.

Cook the burgers at very high temperature to allow a crust to form on the outside while the inside remains medium (these are quite thin so overcooking is a significant risk).

If cooking in a pan on the stove be aware that the meat may express a lot of liquid and fat. If there is too much moisture in the pan you are no longer frying and the meat will instead be steaming. Take 3 or 4 paper towels and bunch them up and use them to wipe out the pan to remove some of the juices.

Turn the burgers when they no longer stick to the surface of the frying pan.

Warm the buns in a low oven or toaster.
When the burgers are ready serve immediately.

These burgers are a blank slate; serve them with any mix of the optional condiments and sides listed above or add your own.

My kids and I had a great time eating the sliders. Each child (4, 7, & 10, the one year old just rolled with it) was able to take control of their own meal and to create flavors that they enjoyed.

About Rabbi Mordechai Rackover


Mordechai (Michael) Rackover is a husband, a father and an orthodox rabbi serving as a chaplain at a major U.S. university. He also loves to cook. In his posts he tries to express some of his love, while sharing the occasional moment of creativity that he might be blessed with. He also writes about food, food culture, as well as the spiritual and physical impact of some of our habits and mania. As a man and a rabbi he hopes to show that a man’s place is in the kitchen and that as a role model and caregiver, to his children, his spouse, his students, and himself, he takes that place with responsibility and love. He blogs at FrumFoodie.com

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