Description
Mini burgers on soft slider buns — loaded with beef, crispy bacon, cheese, and perfect for parties, snacks, or a casual dinner.
Ingredients
For the Patties
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500 g (about 1 lb) ground beef
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder (optional)
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1 tsp onion powder (optional)
For Assembling Sliders
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12 slider buns or dinner rolls
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8–10 slices bacon, cooked and crispy
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12 slices cheese (cheddar, American, or your favorite)
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Optional toppings: sliced pickles, lettuce, tomato slices, onion slices, ketchup, mustard, mayo
For Optional Topping Butter/Garlic Spread
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2 tbsp butter, melted
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1 clove garlic, minced (optional)
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½ tsp dried oregano or Italian seasoning (optional)
Instructions
1. Make the Patties
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In a bowl, combine ground beef, salt, pepper, garlic powder, and onion powder (if using).
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Mix gently — don’t overwork the meat to keep patties tender.
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Divide into 12 equal portions and shape into small patties to fit the size of the buns.
2. Cook the Bacon
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In a pan, cook the bacon until crispy. Drain on paper towels and set aside.
3. Cook the Patties
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Heat a skillet or grill over medium-high heat.
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Cook patties about 3–4 minutes per side (depending on thickness) for medium doneness — until desired level.
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Place a slice of cheese on each patty in the last minute so it melts nicely. Remove from heat.
4. Prepare Buns (Optional)
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If using, mix melted butter with minced garlic and oregano.
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Brush the tops of the slider buns with the butter mixture.
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Lightly toast in oven or skillet until golden.
5. Assemble the Sliders
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On each bottom bun — place a beef patty with melted cheese.
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Add a crispy bacon slice (or half, depending on bun size).
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Add optional toppings: pickles, lettuce, tomato, onion, sauces.
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Cover with top bun.
6. Serve
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Serve warm.
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Great with fries, potato wedges, or a side salad.
Notes
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Don’t overmix ground beef when forming patties — it helps keep them juicy.
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Match patty size to bun size for best fit.
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Adding cheese toward the end of cooking ensures it melts but doesn’t burn.
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Toasting buns with butter adds flavor and prevents sogginess from sauces.