Cheesy Ground Beef Sliders (Print Format)
Soft buns filled with cheesy ground beef, spicy aioli, and melted cheddar, baked golden in 30 minutes.
# Ingredients:
→ Sliders
01 -
12 pack slider buns (brioche)
02 -
2 pounds ground beef
03 -
1 small onion, finely diced or grated
04 -
1 teaspoon salt
05 -
1 teaspoon pepper
06 -
2 teaspoons garlic powder
07 -
½ cup mayonnaise (or homemade avocado oil mayonnaise)
08 -
⅓ cup shredded cheddar cheese
09 -
10 slices cheddar cheese
10 -
3 tablespoons unsalted butter, melted
11 -
2 teaspoons sesame seeds
12 -
¼ cup sriracha aioli
→ Sriracha Aioli
13 -
1 cup mayonnaise
14 -
2 tablespoons sriracha sauce
15 -
1 tablespoon lime juice
16 -
1 clove garlic, finely minced or grated
17 -
⅛ teaspoon salt
# Steps:
01 -
Preheat oven to 375 °F and prepare a 9×13 pan with nonstick cooking spray.
02 -
Heat a skillet over medium heat and add the ground beef, onion, salt, pepper, and garlic powder. Stir frequently and cook the ground beef until browned (approximately 10 minutes). Strain excess grease if necessary.
03 -
In a small bowl, mix mayonnaise, sriracha sauce, lime juice, garlic, and salt. Set aside.
04 -
To the browned ground beef, add mayonnaise and shredded cheddar cheese. Stir until the mixture is well combined and set aside.
05 -
Place the bottom half of the slider buns in the prepared baking dish. Top with 5 cheddar cheese slices, the ground beef mixture, sriracha aioli, the remaining 5 cheddar cheese slices, and the top halves of the buns.
06 -
Evenly brush the top of the sliders with melted butter, then sprinkle sesame seeds over the top.
07 -
Bake uncovered for 15-20 minutes or until heated through and the cheese is melted. The tops of the sliders should be slightly browned. If the top buns darken too quickly, cover loosely with aluminum foil.
08 -
Serve the sliders hot out of the oven.
# Tips:
01 -
Store in the refrigerator, covered, for up to 3 days. Reheat in the oven at 375°F for 10 minutes or microwave for 30 seconds until warmed.
02 -
Make the burger mixture and sriracha aioli up to 3 days in advance. Assemble sliders only a few hours before baking to avoid sogginess.