Big Game BBQ Beef Sliders

The first time I made these sliders for a Super Bowl party, my brother-in-law ate five before halftime and refused to tell anyone where he'd been hiding them. I'd spent the morning mixing spices into the beef, getting that perfect ratio of smoked paprika to garlic powder, and the whole house smelled like a backyard barbecue even though it was freezing outside.

Last summer, I set up a slider station at my niece's graduation party, letting people build their own with extra pickles or hot sauce. Watching friends crowd around the platter, napkins in hand, laughing between bites—that's what food should do. The brioche buns were slightly toasted and golden, catching the light as the sun went down.

Ingredients

• Ground beef (80/20): The fat ratio here is non-negotiable—I learned the hard way that lean beef makes dry patties, and nobody wants that at a party
• Smoked paprika: This is what gives the beef that cooked-all-day smokiness without actually smoking anything for hours
• Brioche slider buns: Butter, sweet, sturdy enough to hold everything together—regular hamburger buns just collapse under the weight of all these toppings
• Barbecue sauce: Use whatever brand you actually like eating straight from the bottle, because you will taste it
• Coleslaw mix: The vinegar and mayo mix creates this creamy tangy element that somehow makes the whole slider taste lighter

Instructions

Mix the beef:

Combine the ground beef with all those spices in a big bowl, but use your hands gently—overworking the meat makes tough patties, and you want these to almost melt in your mouth

Form twelve patties:

Divide the mixture and shape them slightly wider than your buns, because they will shrink on the grill and nobody wants a tiny patty on a regular-sized bun

Get your heat ready:

Fire up the grill or heat a skillet to medium-high—you want to hear a satisfying sizzle when the meat hits the surface

Cook the patties:

Grill each side for two to three minutes until you've got beautiful brown crust, then brush with BBQ sauce and add cheese in that last minute so it gets perfectly melty

Make the coleslaw:

Toss the coleslaw mix with mayonnaise and apple cider vinegar while the beef cooks, seasoning until it tastes bright and creamy

Toast the buns:

Brush melted butter on the cut sides of the brioche buns and toast them until golden—this tiny step makes a huge difference in keeping everything from getting soggy

Assemble and serve:

Pile it all together, patty first, then coleslaw and onions, and get these to the table while the cheese is still hot and the buns are still warm

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My dad usually complains about sliders being too much work for too little food, but after trying these, he asked when I was making them again. That's when I knew this recipe was a keeper.

Getting the Right Patty Size

I use a kitchen scale to weigh each portion until they're roughly two and a half ounces. It sounds extra, but having twelve identical patties means they all cook at the same speed, and nobody gets stuck with the one that's either raw or overdone. Consistency matters when you are feeding a crowd.

Cheese Choices

Cheddar is classic, but pepper jack adds this gentle heat that sneaks up on you. If you are feeding people who claim they do not like spicy food, they probably will not even notice, but the flavor complexity will be there.

Make-Ahead Strategy

You can mix the coleslaw up to four hours before serving—it actually gets better as the cabbage softens slightly in the dressing. The beef patties can be formed and kept on parchment paper in the fridge for a few hours, which lets you focus on grilling when guests arrive.

• Set up a toppings station so people can customize their own sliders
• Keep the assembled patties warm in a 200°F oven if you are grilling in batches
• Have extra napkins ready—these are definitely two-hand foods

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These sliders have become my go-to for everything from game days to casual Friday dinners, and every time someone reaches for a second, I feel like I have done something right.

Recipe FAQs

→ What cut of beef is best for these sliders?

Ground beef with an 80/20 lean-to-fat ratio provides the ideal balance of juiciness and flavor for these sliders.

→ How can I keep the sliders moist while grilling?

Grill the patties briefly and brush them with BBQ sauce towards the end to lock in moisture and enhance smoky flavors.

→ Can I prepare the coleslaw in advance?

Yes, mixing the coleslaw with mayonnaise and apple cider vinegar ahead of time allows the flavors to meld, enhancing taste.

→ What’s the best way to toast the brioche buns?

Brush the cut sides with melted butter and toast them on a skillet or grill until golden and slightly crisp.

→ Are there suggested substitutions for cheddar cheese?

Pepper jack cheese can be used instead for a spicier twist that complements the smoky beef.

→ How should leftovers be stored?

Keep leftover patties and toppings refrigerated in airtight containers, best consumed within 2 days.