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Super Bowl Sliders

All summer, I tried recipe after recipe seeking out the ultimate burger.  The ingredients made them fall apart on the grill or lacked the flavor promised.  At last, I found the ultimate burger recipe this weekend. Say goodbye to boring and hello to sexy little sliders just in time for Super Bowl feasting.  This Ina Garten slider recipe is the best.  I made a few changes to this recipe.  I added a tablespoon of Ranch Dressing mix to the seasoning and used American cheese instead of Gruyere.  Also, I buttered my cocktail buns before grilling and added grilled caramelized onions as a topping. 

*There are two things to keep in mind with this recipe.  The first is to choose a fatty meat.  Donít go lean unless you donít mind losing flavor.  Check to make sure the beef is 80/20 fat content.  Second, do not mix the hamburger with your hands.  Instead use a fork to mix the ingredients.  Otherwise, the fat starts breaking down and it diminishes the quality of the final product.  Quickly pat them into small thin sliders.  It works best if you have a grill or griddle to work with to cook several at once.

Ina Garten/


  • 2 pounds premium ground beef (80 percent lean and 20 percent fat)

  • 1 tablespoon good Dijon mustard

  • 3 tablespoons good olive oil, plus extra for brushing the grill

  • 1 teaspoon chopped thyme leaves

  • 3 teaspoons chopped garlic

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 6 ounces grated Gruyere

  • 12 small Brioche buns

  • 4 ounces baby arugula

  • 3 medium tomatoes, sliced in 1/8-inch-thick rounds

  • 2 small red onions, sliced in 1/8-inch-thick rounds

  • Ketchup, for serving


Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup

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