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Beef Sliders with Sun-Dried Tomato Mayo and Spicy Pickles

Plate of beef sliders with sun-dried tomato mayo, arugula and sweet and spicy pickles.
  • Serves:  10
  • Prep Time:  30 min
  • Cook Time:  15 min

Ingredients

BEEF PATTIES

  • 1 pound 80/20 ground beef
  • 2 garlic cloves, minced
  • 3 ounces blue cheese, crumbled
  • 1 tablespoon Worcestershire
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 2 teaspoon freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil

SUN-DRIED TOMATO MAYO

  • 1 cup mayonnaise
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ cup oil packed sun-dried tomatoes, drained, roughly chopped
  • 2 tablespoons finely chopped chives
  • 2 garlic cloves, mined
  • ½ teaspoon freshly cracked black pepper

FOR SERVING

  • 10 mini brioche buns
  • Sweet and spicy pickles (or store bought)
  • Arugula
  • Toothpicks (optional)

Method

  1. Make the sun-dried tomato mayo. In a small bowl stir together the mayonnaise, lemon zest, lemon juice, sun-dried tomatoes, chives, garlic and pepper until combined. Can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.

  2. Make the beef patties. In a large bowl, combine the beef, garlic, blue cheese, Worcestershire, Dijon, salt and pepper. Using your hands form 10 patties 2-inches in diameter and ½ inch thick. Using your thumb make a small indentation in the middle of each patty.

  3. Heat the 2 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Once the oil is smoking, arrange half of the patties in the skillet. Cook undisturbed until browned, about 3 minutes. Flip the patties over and cook until browned, 2 more minutes. Continue flipping until desired doneness is achieved (see Note). Transfer the patties to a paper towel lined plate. Repeat with remaining patties.

  4. Meanwhile toast the buns. Place the buns cut side up on a baking sheet and broil 2-3 minutes until golden brown.

  5. Serve the beef patties on the buns alongside spicy pickles, arugula and sun-dried tomato mayo. Use a toothpick to hold together, if desired.


Note: Rare 120°-125°, med-rare 130°-135°, medium 140°-145°, med-well 150°-155° well-done 160°-165°.