4.9 from 141 votes
Grass-Fed Beef Sliders
These grass-fed beef sliders form miniature burgers featuring tender beef patties topped with bacon, onion confit, and pickles on mini milk buns. Lightly toasted buns provide a soft vehicle for flavors enhanced by mayonnaise and barbecue sauce drizzles. The sliders combine savory, smoky, and tangy elements for a handheld, flavorful bite appropriate for casual meals or gatherings.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Course:
Appetizer
Cuisine:
Australian
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.
Cup of Yum
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.