Burger sliders

Burgers are awesome, but these burger sliders are even better cause they're so cute. Ready in 20 minutes and makes 8 mini burgers.

20 minutes 4 people Main course
Burger sliders


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  • 500 gram minced meat
  • 2 shallots
  • 1 garlic clove
  • 8 small buns (small brioche buns are perfect for sliders)
  • 8 slices of bacon
  • 8 quail eggs
  • 4 cherry tomatoes
  • a few lettuce leaves
  • 4 tablespoons tomato ketchup
  • teaspoon cayenne pepper
  • 2 tablespoons paprika powder
  • pepper and salt to taste
  • olive oil for baking
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown caster sugar
  • teaspoon Worcestershire sauce
Burger sliders ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • large bowl
  • bread knife
  • 8 wooden skewers
  • optional: poffertjes pan


20 minutes 4 people Main course

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Preparation -- 10 minutes

Finely cut the shallot and garlic clove. HEAT a little bit of olive oil in a large skillet and cook the shallots and garlic for 2 to 3 minutes on medium heat.

For a quick BBQ-sauce, COMBINE tomato ketchup, brown caster sugar, cayenne pepper, paprika powder, Worcestershire sauce and red wine vinegar.

Add the cooked shallot and garlic in a large bowl together with the minced meat, a pinch of cayenne pepper and season with pepper and salt. COMBINE well and divide into 8 equal portions. Use your hands to create small burgers. 

Burger sliders
Burger sliders

Making the burger sliders -- 10 minutes

HEAT olive oil in the same large skillet you used before and cook the burgers for about 3 to 4 minutes on each side. For extra crispy bacon slices, see our how-to.

You can also cook them in the large skillet for a few minutes on each side. OPEN up the quail eggs and cook them for 2 minutes on medium-low heat.

We have used a poffertjes pan, so the eggs will be beautiful round but you can use any pan you like. CUT the buns in half and start with a lettuce leave, then a bacon slice, the cute little burger, the tiny quail egg, BBQ-sauce and then of course close it with the other half of the bun.

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