Sandra Ina Garten Sliders Recipe is an American dish made with ground beef, Worcestershire sauce, garlic powder, salt, and pepper formed into small patties, griddled until browned, and served on toasted mini buns with Cheddar, lettuce, tomato, and pickles.
The first time I made these, I overworked the beef mixture and the patties came out dense and rubbery. Now I mix it gently with my hands just until everything comes together and stop immediately.
Don’t skip the thumb indent in the centre of each patty. Without it, the burgers puff up into round balls during cooking and won’t sit flat on the buns.
Ina Garten Sliders Recipe Ingredients
For the Sliders
- 900g (2lb) beef mince (20% fat recommended)
- 1½ tsp fine salt
- 1 tsp freshly ground black pepper
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 12 mini slider buns, toasted
- 6 slices Cheddar cheese, halved (optional)
- 30g (1oz) unsalted butter, melted
For the Toppings
- 12 small lettuce leaves
- 1 large tomato, thinly sliced
- 12 pickle slices
- ½ red onion, thinly sliced
- Ketchup, mustard, or mayonnaise (for serving)
How To Make Ina Garten Sliders Recipe
- Prepare the beef mixture: Put the beef mince, salt, black pepper, Worcestershire sauce, and garlic powder into a large bowl. Mix gently with your hands until just combined. Stop as soon as everything is evenly distributed. Do not overwork the meat.
- Form the patties: Divide the mixture into 12 equal portions. Shape each one into a 6cm (2½ inch) patty and press a thumb indent into the centre to prevent it puffing up during cooking.
- Preheat the grill or pan: Heat a grill, griddle pan, or large frying pan over medium-high heat. Lightly oil the surface to stop the patties sticking.
- Cook the sliders: Place the patties on the hot grill or pan and cook for 2-3 minutes per side for medium, adjusting the time for your preferred doneness. If adding cheese, place a slice on each patty in the last minute so it melts.
- Toast the buns: Brush the slider buns with melted butter and toast them cut-side down on the grill or in a dry pan until golden.
- Assemble: Place the cooked patties on the bottom halves of the buns. Top with lettuce, tomato, pickles, and onion. Spread ketchup, mustard, or mayonnaise on the top bun and close.
- Serve: Serve the sliders warm with chips, fries, or a green salad on the side.
Recipe Tips
Don’t overwork the beef. Mix it gently just until everything comes together. Overworking makes the patties dense and tough.
Use beef with 20% fat. Leaner mince makes dry burgers. The fat keeps them juicy and flavourful.
Press a thumb indent into each patty. Without it, the burgers puff up into balls during cooking and won’t sit flat on the buns.
Don’t press down on the patties whilst cooking. Pressing squeezes out the juices and makes them dry. Leave them alone and flip them once.
Toast the buns properly. Soft, untoasted buns turn soggy from the burger juices. A quick toast keeps them crisp.
Let the patties rest for 2 minutes before assembling. This lets the juices redistribute and stops them running out onto the plate when you bite in.
What To Serve With Sliders
These work well with thick-cut chips or sweet potato fries on the side. The crisp, salty chips balance the rich beef without needing anything heavier on the plate.
They also pair with a simple coleslaw dressed in mayonnaise and vinegar. The creamy, tangy slaw cuts through the richness of the burgers without adding more weight to the meal.
How To Store Sliders
Fridge
Store cooked patties and assembled sliders separately. Keep the patties in an airtight container in the fridge for up to 2 days. Store the buns and toppings separately to stop them getting soggy.
Reheat
Reheat the patties in a frying pan over medium heat for 2-3 minutes per side until warmed through. A microwave works but makes them rubbery. Toast the buns fresh and assemble just before serving.
Freeze
Freeze uncooked patties on a baking tray until solid, then transfer to a freezer bag and freeze for up to 3 months. Cook straight from frozen, adding 2-3 minutes to the cooking time. Do not freeze assembled sliders as the buns turn soggy when defrosted.
Ina Garten Sliders Recipe Nutrition Facts
Per serving (1 slider):
- Calories: 280 kcal
- Protein: 18g
- Fat: 16g
- Carbohydrates: 15g
- Sugar: 2g
- Sodium: 480mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but use turkey mince with at least 15% fat or the patties will be dry. Add an extra tablespoon of Worcestershire sauce for flavour.
They puff up into round balls during cooking and won’t sit flat on the buns. The indent stops this by creating space for the meat to expand into.
Yes. Place the patties on a baking tray and cook at 200°C (400°F/Gas Mark 6) for 10-12 minutes, flipping halfway through. They won’t have the same char as griddled ones.
Ina Garten Sliders Recipe
Description
Small beef patties seasoned with Worcestershire sauce and garlic powder, griddled until browned, and served on toasted mini buns with cheese and classic toppings.
Ingredients
Instructions
- Combine beef mince, salt, black pepper, Worcestershire sauce, and garlic powder in a large bowl. Mix gently with hands until just combined. Do not overwork.
- Divide mixture into 12 equal portions. Shape into 6cm patties and press a thumb indent into the centre of each one.
- Heat a grill, griddle pan, or frying pan over medium-high heat. Lightly oil the surface.
- Place patties on hot grill or pan and cook 2-3 minutes per side for medium. Add cheese in the last minute if using.
- Brush slider buns with melted butter and toast cut-side down until golden.
- Place cooked patties on bun bottoms. Top with lettuce, tomato, pickles, and onion. Spread condiments on top bun and close.
- Serve warm with chips, fries, or salad.
