Party Burger Or Slider Recipe

by | Appetizers & Tapas, Meat

Ground beef, lamb or turkey, mixed with minced onions, garlic and a medley of fresh herbs, cooked stovetop or grilled. Serving these sliders as appetizers or fully dressed dinner size burgers, makes this burger recipe one to enjoy for backyard parties or an elegant butler-served appetizer.  

Party Sliders

Party Slider Appetizers

The ceremony has taken place. The crowd is hungry. Before your guests indulge in celebration drinking, it might be a good idea to butler-serve something substantial before dinner is served. These mini-burgers, made into bite-size sliders, passed around on trays accompanied by mini mugs of iced cold beer are both whimsical and delicious! 

Using a small round biscuit cutter, the same size as the slider bun, makes it easy to pack the burger meat into tight, little, perfectly shaped burgers that hold together when cooked and fit the bun precisely. 

Cooking Meat Burgers

A variety of meats make for great burgers but truth be told, we all have our favorite meat we like to eat. When your favorite meat is properly seasoned, shaped and packed tightly, using a ring mold or biscuit cutter, it really packs the meat tight. Any meat you choose to use will be delicious and hold together. This recipe will make four big burgers, eight mini burgers or a dozen appetizer size burgers.

Shaping The Sliders

Eggs, breadcrumbs and other fillers are not necessary in holding burgers together while cooking, if the meat has been kneaded (a Middle Eastern technique in preparing ground lamb for a variety of dishes or eaten as tartar) in the preparation. Kneading the meat, with the pureed onion and salt, breaks down the minced/ground meat and aids in tenderizing the meat. Enzymes in onions, make for a great tenderizer without draining the natural juices in the meat. This technique keeps the ground meat from breaking loose from the burger patty when cooking, therefore filler is not needed to hold it together. 


Slider Ingredients

Stovetop cooking on a sizzling hot cast iron pan or popping these burgers on the grill, are two great ways to cook the burgers. Placing meat on a piping hot piece of metal sears and seals the outside quickly therefore keeping all the juices inside of the burger. 

Cast Iron Sautéed
Cooks Quickly

Burger Buns

While there are a variety of burger buns sold in the grocery stores, often sold in slider sizes now too, make certain to choose a bun that doesn’t get soggy when the burger is added. A good brioche type of bun holds together well. Another bun I like to use is called a pretzel bun. The dough in both of these is a little denser and compliments a hot burger nicely. 

Homemade Burger Buns are, of course, the best way to go simply because you know exactly what ingredients go into the dough and they hold together beautifully. I make these often throughout the summer months and love to add grated cheese, even olives to the dough, making these buns stiff competition for the burger!

Another trick my professional chef son told me to do, when I competed on a Food Network show, was to be certain to grill the inside of the bun should I make something that required a bun. I did. I made crab cakes and the judges raved over the bun!


Ingredients Needed

  • Ground meat of your choice
  • Onion
  • Garlic
  • Fresh herbs
  • Coarse salt
  • Olive oil
  • Butter
  • Burger buns

Equipment Needed

  • Mixing bowl
  • Blender
  • Mixing spoon
  • Cast iron pan or frying pan
  • Metal spatula
  • Knife
  • Biscuit cutter or round cookie
  • Stovetop or burner
  • Oven – if making your own buns

Party Burger Or Slider Recipe

Recipe by Robin DaumitCourse: Appetizers u0026amp; Tapas, MeatCuisine: American



Ground beef, lamb or turkey, mixed with minced onions, garlic and a medley of fresh herbs, cooked stovetop or grilled.


  • Ground meat – 1 pound

  • Onion – 1 small, pureed in a blender or processor

  • Garlic – 2 cloves, pureed with the onion

  • Fresh Herbs – 1 tablespoon, Marjoram, Thyme or Oregano, finely chopped

  • Coarse salt – 1/2 teaspoon

  • Olive oil – 1 teaspoon

  • Butter – 1 tablespoon

  • Burger buns – 8, mini homemade


  • Place the pureed onion and garlic in a large bowl
  • Add the ground meat, herbs and salt.
  • Knead the mixture over and over again, as you would dough until almost paste-like.
  • Using a biscuit cutter the same size as the bun you will serve them on, pack the ring tight with the meat mixture then transfer each to a tray.
  • Heat the pan you will cook on. Add oil and butter and quickly place the burgers in the pan. About 5 minutes on each side, depending on how thick you formed them, and the burgers are ready.
  • If using a grill, melt the butter and add to the olive oil. Use this to brush across the grill grates.
Party Burgers or Sliders

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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1 year ago

Robin – love all your tips here! When not grilling, I love using my cast-iron for burgers (and anything else, tbh), and I toast the buns using the Bagel setting of my toaster! That way it’s kind of like grilling them, since only the inside is toasted! I love a good slider, too!


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