Grass-Fed Beef Sliders
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
Australian
Grass-Fed Beef Sliders
Description
Grass-Fed Beef Sliders use smaller ground beef patties shaped to match mini milk buns, cooked quickly in olive oil to achieve a slight crust while keeping a juicy interior. The addition of bacon rashers cooked under a grill adds smoky saltiness, and onion confit offers a sweet, caramelized complement. Thinly sliced dill pickles bring brightness and crunch.
The sliders are assembled by spreading whole-egg mayonnaise on the bun bases, layering lettuce leaves to add crisp freshness, followed by the cooked patty topped with onion confit, bacon pieces, and dill pickles. A drizzle of quality barbecue sauce adds a tangy and smoky accent, and the top bun finishes the slider.
This recipe suits serving warm as finger food or a light meal, with the grass-fed beef providing a distinctive flavor profile compared to conventional ground beef. The layered toppings balance texture and richness on a petite scale.
Ingredients
- 200 g ground beef grass-fed, minced
- 4 burger bun mini milk
- extra virgin olive oil for pan-frying
- bacon rashers rind removed
- 2 tablespoons mayonnaise whole-egg
- 2 lettuce cos (romaine), cut in half to fit the burger, leaves
- 2 tablespoons onion confit
- 4 lices gherkin thin dill pickle
- barbecue sauce good quality for drizzling
Instructions
- Preheat the oven to 180ºC (350ºF). Preheat the grill (broiler) to medium–high.
- Divide the beef into four equal portions and shape each one into a patty, flattening them to the same size as your burger buns.
- Heat a drizzle of olive oil in a frying pan over medium heat. Add the patties to the pan, season with salt and pepper, and cook on one side for 2 minutes. Turn the patties over, place the cheese slices on top and cook for a further 2 minutes. Remove from the pan and leave to rest for 2 minutes.
- Meanwhile, warm the burger buns in the oven for 3 minutes, and cook the bacon rashers under the grill.
TO SERVE
- Cut the warm burger buns in half widthways.
- Cut the bacon rashers in half.
- Spread the mayonnaise on the base of each bun. Top with a piece of lettuce, then a burger patty. Add a dollop of onion confit, a bacon slice and dill pickle.
- Drizzle with barbecue sauce and top with the other half of the bun.
Notes
User Reviews
Overall Rating
4.9
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