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Beef Sliders with Sun-Dried Tomato Mayo and Spicy Pickles Recipe

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4 from 3 reviews

Juicy and flavorful beef sliders topped with tangy sun-dried tomato mayo and spicy pickles, perfect for a crowd-pleasing appetizer or meal. These sliders combine blue cheese-infused beef patties, zesty homemade mayo, and crisp brioche buns for a gourmet twist on classic sliders.

Ingredients

Beef Patties

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

Sun-Dried Tomato Mayo

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

To Serve

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

Instructions

  1. Prepare the Sun-Dried Tomato Mayo: In a small bowl, combine mayonnaise, lemon zest, lemon juice, chopped sun-dried tomatoes, chives, minced garlic, and freshly cracked black pepper. Stir until evenly mixed. Cover and refrigerate for up to two weeks to allow flavors to develop.
  2. Form the Beef Patties: In a large bowl, mix ground beef, minced garlic, crumbled blue cheese, Worcestershire sauce, Dijon mustard, sea salt, and black pepper using your hands to combine thoroughly. Shape the mixture into 10 equal patties, each about 2 inches in diameter and ½ inch thick. Press a small indentation in the center of each patty with your thumb to prevent puffing during cooking.
  3. Cook the Patties: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until the oil begins to smoke. Arrange half of the beef patties in the skillet without crowding. Cook undisturbed for about 3 minutes until the bottoms are browned. Flip the patties and cook for another 2 minutes. Continue flipping until the patties reach your preferred doneness. Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining patties and the remaining olive oil.
  4. Toast the Buns: Preheat the oven broiler. Place the mini brioche buns cut side up on a baking sheet. Broil for 2 to 3 minutes or until the buns turn golden brown. Watch closely to prevent burning.
  5. Assemble and Serve: Place each beef patty on a toasted brioche bun. Top with sun-dried tomato mayo, spicy pickles, and a handful of fresh arugula. Secure with a toothpick if desired. Serve immediately and enjoy your flavorful sliders.

Notes

  • Adjust cooking time based on desired doneness: cook longer for well-done patties.
  • The sun-dried tomato mayo can be made in advance and refrigerated to enhance flavor.
  • Using a cast iron skillet ensures even browning and searing of the patties.
  • Blue cheese adds a creamy tang to the patties but can be omitted for a milder flavor.
  • Ensure buns are toasted to prevent sogginess from the mayo and toppings.

Find it online: https://glowcooks.com/beef-sliders-with-sun-dried-tomato-mayo-and-spicy-pickles-recipe/