Sliders are bite-sized burgers, typically 6-7 cm in diameter. The name traces back to the 1920s at White Castle, where their tiny "Slyders" became legendary. Today, these mini masterpieces shine as kid-friendly mains, adult appetizers, or staples on tapas and charcuterie boards. Customize with bacon, blue cheese, fresh greens—the options are endless.
Number of servings: 7 (14 sliders)
Prep time: 35 min
Cook time: 40 min (plus rising)
Difficulty: Challenging
Equipment: Pizza stone (brick), pocket thermometer
Grilling method: Direct / Indirect
Grilling temperature: 240°C
Bun Ingredients:
50 g fresh yeast or 8 tsp dry yeast
2 tbsp sugar
1 tsp salt
100 ml water
100 ml milk
50 g soft butter
430 g wheat flour
1 egg (for brushing)
Sesame seeds (for topping)
Burger Ingredients:
1.2 kg ground meat
Oil
Salt and pepper
Lettuce
Cucumber
Tomato
Ketchup
Kitchen Prep:
In a bowl, combine yeast, sugar, and salt. Warm water and milk in a saucepan until lukewarm, then pour into the bowl to dissolve yeast. Stir in soft butter. Gradually knead in flour until the dough is smooth and firm. Cover with a damp cloth and let rise for 1 hour.
Divide dough into 14 portions and shape into buns. Cut two sheets of parchment to fit your pizza stone. Place 7 buns on each, pressing gently. Let rise another hour.
Brush buns with beaten egg and sprinkle sesame seeds. Meanwhile, form 14 mini patties from the ground meat, making a small slit in each for even cooking. Brush patties with oil and season with salt and pepper.
Wash lettuce, cucumber, and tomato; slice cucumber and tomato.
At the Grill:
Preheat grill for indirect heat at 240-250°C. Place pizza stone in the center, close lid, and heat for 5 minutes. Add parchment with first batch of buns; bake covered for 12-14 minutes until golden. Repeat with second batch.
Switch to direct heat at 240-250°C. Grill patties 4-5 minutes per side. Use thermometer for 70°C core temp if desired.
Assemble: Bottom bun, ketchup, lettuce, cucumber, tomato, patty, top bun. Skewer and serve hot.
