Big Game BBQ Beef Sliders (Print version)
Smoky barbecue beef sliders topped with melted cheddar, crisp coleslaw, and served on toasted brioche buns.
# Ingredient List:
→ Beef Patties
01 - 1 ½ pounds ground beef (80/20 fat ratio)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
→ BBQ Sauce
07 - ½ cup barbecue sauce
→ Sliders & Assembly
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 tablespoons mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon butter, melted
15 - 2 tablespoons chopped fresh chives
16 - Pickles for serving
# How To Make It:
01 - In a large bowl, combine ground beef, salt, pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just combined; avoid overworking the meat.
02 - Divide the seasoned beef mixture into 12 equal portions and form into small patties, shaping them slightly larger than the buns to account for shrinkage during cooking.
03 - Preheat grill or skillet over medium-high heat until hot.
04 - Grill or cook patties for 2 to 3 minutes per side until browned and cooked through, reaching an internal temperature of 160°F.
05 - During the final minute of cooking, brush each patty with BBQ sauce and top with half a slice of cheddar cheese. Cover briefly to melt the cheese.
06 - In a small bowl, toss coleslaw mix with mayonnaise and apple cider vinegar. Season with salt and pepper to taste.
07 - Split brioche buns and brush cut sides with melted butter. Toast until golden brown.
08 - Place a beef patty on each bottom bun, then layer with coleslaw, red onion, pickles, and chives. Cap with top bun and serve immediately.
# Expert Advice:
01 -
- These sliders disappeared faster than anything else on the table, and people actually asked for the recipe instead of just saying they were good
- The coleslaw adds this bright crunch that cuts through the rich beef and tangy BBQ sauce, making every bite feel balanced instead of overwhelming
02 -
- I once tried forming the patties the night before and they developed this weird gray film—always make them fresh, it only takes five minutes
- Letting the patties rest for even one minute off the heat helps redistribute the juices so they don't all pour out when you take that first bite
03 -
- Make a small indentation in the center of each raw patty with your thumb—it prevents them from puffing up into balls while cooking
- Warm your BBQ sauce slightly before brushing it on, so it spreads evenly instead of clumping on the cold meat