I have a soft spot for a good cheeseburger, and these Cheeseburger Sliders with Special Burger Sauce really hit the mark. Sometimes the simplest is best, and this recipe delivers a delicious mini hamburger with only a couple of toppings. It’s a super versatile recipe that’s perfect for lunch, dinner, or as a fun party catering option.
They’re really easy to make and a cinch to cook. It’s a great way to feed a crowd of hungry people. Let’s get right into it!
Making cheeseburger sliders
It all starts with the hamburger patties. Combine the beef mince, horseradish, Dijon mustard, crushed garlic, pepper and salt in a large mixing bowl. I also like to set up a plate or tray nearby to put the final patties on. Before I go on though, the most important part of this recipe is selecting the right beef mince.
Often people are conditioned to always buy the ‘premium’ or ‘lean’ mince options. Sometimes these are given a star rating like 5-star. These minces are marketed as premium because they have a lower fat content than the alternatives. While that is great for some recipes (like a bolognese, where it’s preferable to not have such a fatty sauce), it’s not ideal for a burger. Using these premium, lean meats on a hamburger will cause the final patty to be dry and bland. It makes a big difference.
At the opposite end of the spectrum are high fat content minces. These are sometimes called ‘regular grade’ as they contain a lot of fat. The issue with this type of mince meat is that it’s actually too fatty. It will cause the final patty to ooze fat into the bun and all over the plate. I don’t know about you, but I hate a soggy burger bun!
The best beef mince to buy for a burger is something in the middle of the range. Some butchers will even advertise their mince as hamburger mince. These minces are great because they have more fat content than the leaner options, but not so much that the burgers drip fat everywhere. They’re also usually cheaper than the lean options which is an added bonus – more flavour for less cost!
You can learn more about beef mince from Beef and Livestock Australia.
Once everything is in the mixing bowl, it’s time to get in with your hands! Squeeze all the mince through your fingers to ensure everything is completely combined. If you only do a cursory mix, the final cheeseburger sliders will have an uneven flavour. Mix for a good 5 minutes to ensure it’s perfect and then divide the mix into 16 even portions.
Feel free to adjust the portion size to fit your burger buns, but keep in mind that the patties will shrink a little when they are cooked. I aim to make mine about 65-70g each and find that this is a great slider size. Transfer them to a plate or tray and set aside.
If you’re going to be cooking the burgers in the next 30 minutes, leave them out so they come to room temperature. Otherwise, cover them with cling wrap and place them into the refrigerator. Take them out again about 45 minutes before you’re ready to cook. Allowing the meat time to warm to room temperature will help cook them more evenly.
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Making special burger sauce
With the patties done, it’s time to prepare the special sauce. No matter what sauce you like on your burger, special burger sauce combines them all. It’s a delicious combination of mayonnaise, mustard, ketchup and pickle along with a hint of lemon and chilli sauce. It provides a huge amount of flavour and is the perfect complement to these burger patties.
It couldn’t be any simpler to make. Just combine everything in a small bowl and mix thoroughly. It should be a soft orange colour when mixed but give it a taste and adjust any of the flavours to your liking. When it’s ready, cover it and place into the refrigerator to chill. It’s best if it has at least 30 minutes in the fridge as it helps all the flavours to come together.
Cook and assemble
With all the prep work done, all that’s left is to cook and assemble the cheeseburger sliders. Slice the brioche buns in half and place them into the toaster. I like to do this ahead of time so that I don’t have to worry about it while I’m cooking. That way I just hit ‘go’ on the toaster towards the end of the cooking time and the buns are ready.
If you are cooking a large batch of cheeseburger sliders, you can also toast the buns under a grill. Keep a close watch on the buns while they toast, as the high sugar content in the brioche means they have a tendency burn very quickly.
Heat a dash of olive oil in large non-stick frying pan over a medium-high heat. Add the burger patties and cook for 3-5 minutes per side. 3 minutes per side will be about medium-rare while 5 minutes per side will be about medium-well. I prefer mine about 5 minutes per side but cook to your preference.
Toast the brioche buns for about 1 minute and then place them on a board. Spoon about 1-2 teaspoonfuls of special sauce onto the bottom half of each bun. Top the sauce with a patty and then a layer of cheese. I like to use American style cheese or Monterey Jack for my burgers, but any cheddar cheese is fine.
Add a couple of slices of pickled cucumber and about a teaspoon of tomato ketchup. If you prefer other sauces, you can also add those now. Sometimes I’ll add American mustard or more hot sauce. The choice is yours!
Finally, skewer the slider with a bamboo pick to hold everything together. It prevents the cheeseburger sliders from falling apart on the plate and it also makes them look fun. Serve immediately with a side of chips and any leftover burger sauce.
If you’re looking for a more traditional hamburger, you can also mashup these burger patties with my Kangaroo Burgers recipe. Just swap out the kangaroo patty for the cheeseburger patty and make them about twice the size.
I hope you’ve enjoyed making Cheeseburger Sliders with Special Burger Sauce. Don’t forget to check out my other Comfort Food recipes for more great home-cooking inspiration.
Cheeseburger Sliders with Special Burger Sauce
- 1 kg beef mince, mid-range fat content
- 1½ tbsp horseradish cream
- 1 tbsp Dijon mustard
- 1 clove garlic, crushed
- 1 tsp black pepper, finely ground
- ½ tsp sea salt, finely ground
- 16 mini brioche burger buns
- 8 slices cheddar cheese, or Monteray Jack
- 4 pickled cucumbers, sliced
- 5 tbsp tomato ketchup
- 1 tbsp olive oil, for frying
Special Burger Sauce
- 3 tbsp mayonnaise
- 2½ tbsp tomato ketchup
- 1½ tbsp pickled cucumbers, finely diced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp sriracha, or similar hot sauce
- In a large mixing bowl, add the beef mince, horseradish, Dijon mustard, crushed garlic, pepper and salt. Mix using your hands until well combined.
- Divide the beef mixture into 16 equal portions (approx 65-70g each). Shape each portion into a small burger patty and set aside. If making in advance, cover and place into the refrigerator until required.
- Prepare the burger sauce by combining the mayonnaise, tomato ketchup, pickled cucumbers, Dijon mustard, lemon juice and sriracha in a small bowl. Stir with a spoon until well combined and refrigerate until serving.
- Prepare the burger toppings by slicing the brioche buns and cheese slices in half. Place the brioche buns into the toaster so that they are ready for toasting (don't toast them just yet).
- Heat a dash of olive oil in a large non-stick frying pan over medium-high heat. Add the burger patties and cook for 3-5 minutes per side, or to your liking. Just before the end of the cooking time toast the brioche buns for about 1 minute.
- Assemble the sliders by placing 1-2 tsp of burger sauce on the bottom half of the bun. Top with a burger patty, cheese slice, a couple of slices of pickled cucumber and 1 tsp of tomato ketchup. Finish with the top half of the bun and skewer with a bamboo pick to hold everything in place. Serve immediately with a side of chips, pickles, and any leftover special sauce.
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