Big Game BBQ Beef Sliders (Printable)
Smoky beef patties on buttery brioche with coleslaw, cheddar, and pickles for a flavorful bite.
# What You Need:
→ Beef Patties
01 - 1 ½ lbs ground beef (80/20 ratio)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
→ BBQ Glaze
07 - ½ cup barbecue sauce
→ Slider Components
08 - 12 mini brioche slider buns
09 - 6 slices cheddar cheese, halved
10 - 1 small red onion, thinly sliced
11 - ½ cup coleslaw mix
12 - 2 tbsp mayonnaise
13 - 1 tbsp apple cider vinegar
14 - 1 tbsp butter, melted
15 - 2 tbsp chopped fresh chives
16 - Pickles for serving
# Directions:
01 - Combine ground beef, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a large bowl. Mix gently until just incorporated, taking care not to overwork the meat.
02 - Divide the seasoned beef mixture into 12 equal portions. Shape each portion into a small patty, making them slightly wider than the brioche buns to account for shrinkage during cooking.
03 - Set up grill or large skillet over medium-high heat, allowing it to come to temperature.
04 - Grill or pan-fry patties for 2-3 minutes on each side until well-browned and cooked through, reaching an internal temperature of 160°F.
05 - During the final minute of cooking, brush each patty with barbecue sauce and top with half a slice of cheddar cheese. Cover briefly to melt the cheese.
06 - Toss coleslaw mix with mayonnaise and apple cider vinegar in a small bowl. Season with salt and pepper to your preference.
07 - Slice brioche buns in half and brush the cut sides with melted butter. Toast until golden brown and lightly crisped.
08 - Place a cooked beef patty on each bottom bun. Layer with coleslaw, red onion slices, pickles, and fresh chives. Top with the remaining bun and serve while warm.
# Expert Suggestions:
01 -
- These sliders come together faster than a halftime show, meaning you're not stuck in the kitchen missing all the action while everyone else is cheering
- The combination of smoky beef, tangy coleslaw, and buttery brioche creates that perfect bite that keeps people going back for thirds
02 -
- I learned the hard way that forming cold patties makes them hold their shape better, so stick your meat mixture in the fridge for 15 minutes before forming
- Letting the patties rest for just 2 minutes after cooking redistributes the juices so they don't flood out when you take that first bite
03 -
- If your brioche buns are oversized, don't form bigger patties, just make more smaller ones to keep the meat-to-bun ratio in check
- A smear of extra BBQ sauce on the top bun before closing creates this incredible flavor throughout every single bite