This delicious and easy slider recipe from Ina Garten is perfect for a quick and flavorful meal. Juicy beef patties topped with melted Gruyère cheese are paired with fresh tomatoes and arugula, all nestled in toasted brioche buns. Simple yet impressive, these sliders are ideal for weeknight dinners or casual gatherings with friends.
Recipe Ingredients :
- 2 lb ground Niman Ranch beef or other premium beef (80% lean and 20% fat)
- 3 tbsp good olive oil
- 1 tbsp Dijon mustard
- 1 tbsp minced garlic (3 cloves)
- 1 tsp chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 6 oz grated Gruyère cheese
- 12 mini brioche, onion, or hamburger buns, split
- 3 small red tomatoes, sliced
- 4 oz baby arugula
- Good ketchup, for serving
How To Make Sliders Recipe?
- Prepare the grill: Heat a charcoal grill with hot coals or preheat a gas grill to medium-high heat.
- Mix the burger ingredients: Place the ground beef, olive oil, Dijon mustard, minced garlic, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper into a large bowl. Mix gently with a fork to combine without compacting the meat.
- Shape the patties: Divide the mixture into 4 portions, then shape each portion into 3 evenly sized mini patties.
- Grill the sliders: Place the patties on the hot grill and cook for 4-6 minutes per side, depending on your preferred doneness. Add the grated Gruyère cheese to the burgers during the last 2 minutes of cooking and close the lid to allow the cheese to melt.
- Let the patties rest: Transfer the cooked burgers to a plate, cover tightly with foil, and let them rest for 5 minutes to retain their juices.
- Toast the buns: Place the buns, cut side down, on the grill for about 15 seconds until they’re lightly toasted.
- Assemble the sliders: Place a burger on the bottom half of each bun, add a slice of tomato, a handful of arugula (rocket), and a sprinkle of salt and pepper. Top with the other half of the bun.
- Serve and enjoy: Serve the sliders hot with good ketchup on the side.
Recipe Tips:
- Don’t Overwork the Meat: Mix the beef gently with a fork to avoid compacting it. Overmixing can make the burgers dense instead of juicy and tender.
- Grate the Cheese Fresh: Use freshly grated Gruyère cheese for the best melt and flavor. Pre-shredded cheese doesn’t melt as smoothly.
- Let the Patties Rest: After grilling, rest the burgers under foil for 5 minutes. This keeps the juices inside and makes the meat more flavorful.
- Toast the Buns Quickly: Lightly toasting the buns for just 15 seconds adds a crispy texture and prevents them from getting soggy.
- Season the Tomatoes: Sprinkle a little salt and pepper on the tomato slices before adding them to the sliders. It enhances their flavor and balances the rich beef.
How To Store Leftovers
- Refrigerate: Let the leftover sliders cool to room temperature. Place the patties in an airtight container and store them separately from the buns, tomatoes, and arugula. Refrigerate for up to 3 days to keep everything fresh.
- Freeze: Allow the cooked patties to cool completely, then wrap them individually in plastic wrap or foil. Place them in a freezer-safe bag or container and freeze for up to 2 months.
Nutrition Facts
- Calories: 424
- Total Fat: 26g
- Saturated Fat: 10.7g
- Cholesterol: 89mg
- Sodium: 353mg
- Potassium: 279mg
- Total Carbohydrate: 25.9g
- Dietary Fiber: 1.3g
- Sugars: 4.6g
- Protein: 21.2g
Check out More Recipes:
Ina Garten Sliders
Description
This delicious and easy slider recipe from Ina Garten is perfect for a quick and flavorful meal. Juicy beef patties topped with melted Gruyère cheese are paired with fresh tomatoes and arugula, all nestled in toasted brioche buns. Simple yet impressive, these sliders are ideal for weeknight dinners or casual gatherings with friends.
Ingredients
Instructions
- Prepare the grill: Heat a charcoal grill with hot coals or preheat a gas grill to medium-high heat.
- Mix the burger ingredients: Place the ground beef, olive oil, Dijon mustard, minced garlic, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper into a large bowl. Mix gently with a fork to combine without compacting the meat.
- Shape the patties: Divide the mixture into 4 portions, then shape each portion into 3 evenly sized mini patties.
- Grill the sliders: Place the patties on the hot grill and cook for 4-6 minutes per side, depending on your preferred doneness. Add the grated Gruyère cheese to the burgers during the last 2 minutes of cooking and close the lid to allow the cheese to melt.
- Let the patties rest: Transfer the cooked burgers to a plate, cover tightly with foil, and let them rest for 5 minutes to retain their juices.
- Toast the buns: Place the buns, cut side down, on the grill for about 15 seconds until they’re lightly toasted.
- Assemble the sliders: Place a burger on the bottom half of each bun, add a slice of tomato, a handful of arugula (rocket), and a sprinkle of salt and pepper. Top with the other half of the bun.
- Serve and enjoy: Serve the sliders hot with good ketchup on the side.
Notes
- Don’t Overwork the Meat: Mix the beef gently with a fork to avoid compacting it. Overmixing can make the burgers dense instead of juicy and tender.
- Grate the Cheese Fresh: Use freshly grated Gruyère cheese for the best melt and flavor. Pre-shredded cheese doesn’t melt as smoothly.
- Let the Patties Rest: After grilling, rest the burgers under foil for 5 minutes. This keeps the juices inside and makes the meat more flavorful.
- Toast the Buns Quickly: Lightly toasting the buns for just 15 seconds adds a crispy texture and prevents them from getting soggy.
- Season the Tomatoes: Sprinkle a little salt and pepper on the tomato slices before adding them to the sliders. It enhances their flavor and balances the rich beef.
Ina Garten Sliders