Ina Garten is probably my favourite celebrity Chefs.
I just love her simplicity in cooking and the way she is always using homemade healthy ingredients. It’s real-life cooking in my opinion!
I have been making this flawless Ina Garten Famous Slider Burger Recipe for years! I no longer need to look at the recipe as it is etched into my brain now! I needed to add this recipe to my site, just because it is a recipe that I use over and over and cannot take any credit for the recipe as Ina makes it perfect.
The first time that I made this recipe I thought it was just too simple to be that good. Well, it was that GOOD!
She offers some great pointers in her recipe from the 80/20 beef blend, adding in oil for extra fat, or mixing the beef with a fork that makes these burgers a knock-out! All of these details really make sense and help to achieve that delicious flavour!
Ina Garten's Famous Slider Burgers Recipe
Recipe by: Ina Garten Sliders Recipe
2 pounds premium ground beef 80 percent lean and 20 percent fat
1 tablespoon Dijon mustard
3 tablespoons olive oil plus extra for brushing the grill
1 teaspoon thyme leaves chopped
3 teaspoons garlic fine chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces Gruyere grated
12 Brioche buns slider buns
4 ounces baby arugula
3 medium tomatoes sliced 1/8-inch-thick rounds
2 small red onions sliced 1/8-inch-thick rounds
Ketchup for serving
Instructions:
- 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.