Sliders

Sliders

This is the perfect pairing for my pillowy, lovely Brioche Slider Buns.  This patty recipe is adapted from my Classic Diner Burger recipe.  Add my Spicy Burger Sauce or My Yummy Boom Boom Sauce for a perfect appetizer or meal 😍

Makes 12-15 sliders

453 g Extra lean ground beef (1 pound)

Salt (to taste)

Pepper (to taste)

1 Batch of Brioche Slider Buns (freeze the remaining buns)

Preheat a nonstick skillet to high.

Roll the meat into 2 tbsp- even-sized balls.

Place the balls into the very hot pan and immediately flatten them, as thin as you can get them (I used a strong spatula).

Season liberally with salt and pepper.

Flip the burgers after 1-2 minutes, when there’s a yummy darkened crust; season this second side with salt and pepper also.

Transfer to toasted buns when the meat is cooked through (about another 1-2 minutes after they’re flipped).

Notes:

1.  Measure and roll the balls out ahead of time; sooooooooooo much easier 🙂

2.  Serve with your favourite burger garnishes.

Sliders

Print Recipe

This is the perfect pairing for my pillowy, lovely Brioche Slider Buns. This patty recipe is adapted from my Classic Diner Burger recipe. Add my Spicy Burger Sauce or My Yummy Boom Boom Sauce for a perfect appetizer or meal 😍

Servings	Prep Time
12-15	1 minute

Cook Time

5 minutes

Servings Prep Time 12-15 1 minute

Cook Time 5 minutes

Sliders Print Recipe This is the perfect pairing for my pillowy, lovely Brioche Slider Buns. This patty recipe is adapted from my Classic Diner Burger recipe. Add my Spicy Burger Sauce or My Yummy Boom Boom Sauce for a perfect appetizer or meal 😍 Servings Prep Time 12-15 1 minute Cook Time 5 minutes Servings Prep Time 12-15 1 minute Cook Time 5 minutes

Ingredients

• 453 g extra lean ground beef (1 pound)
• salt (to taste)
• pepper (to taste)
• 1 Batch Brioche Slider Buns (freeze the remaining buns)

Servings:

Instructions

1. Preheat a nonstick skillet to high.
2. Roll the meat into 2 tbsp- even-sized balls.
3. Place the balls into the very hot pan and immediately flatten them, as thin as you can get them (I used a strong spatula).
4. Season liberally with salt and pepper.
5. Flip the burgers after 1-2 minutes, when there's a yummy darkened crust; season this second side with salt and pepper also.
6. Transfer to toasted buns when the meat is cooked through (about another 1-2 minutes after they're flipped).

Recipe Notes

1.  Measure and roll the balls out ahead of time; sooooooooooo much easier 🙂

2.  Serve with your favourite burger garnishes.

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