How to make hamburger sliders

Shape ground beef into patties, keeping them circular like hockey pucks.

Place patties on a plate lined with parchment paper to prevent sticking.

Cover the patties with another layer of parchment paper and refrigerate while prepping other ingredients.

Cut buttery brioche buns in half and butter the cut sides.

Heat a frying pan and lay down the buttered buns to toast them.

Rip apart lettuce and use a circular baking tool to cut them into perfect circles.

Slice tomatoes into regular slices.

Peel the pineapple and slice it into circles, removing the core with a piping tip or knife.

Slice portobello mushrooms diagonally for aesthetics.

Slice red onion into regular slices.

Prepare aioli sauces in four ramekins with mayonnaise as the base, adding different seasonings for each: Himalayan salt, sesame oil, black truffle olive oil with lemon zest, and paprika with lime zest and lime juice.

Sear portobello mushrooms and pineapple in olive oil in a pan.

Take the refrigerated patties and season both sides with salt, pepper, garlic powder, and onion powder.

Heat oil in a pan and cook the patties, flipping them multiple times to ensure they are cooked through.

Use a potato masher or similar tool to flatten the patties while cooking, draining excess oil if necessary.

Prepare the setup for the sliders with all ingredients: tomatoes, cheeses, lettuce, onions, pineapple, mushrooms, aioli sauces, and buns.

Assemble the American burger with bottom bun, aioli sauce, cheddar cheese, tomatoes, lettuce, onions, and top bun.

Assemble the Hawaiian burger with bottom bun, sesame aioli sauce, beef patty, cheddar cheese, pineapple, onions, and top bun.

Assemble the portobello mushroom burger with bottom bun, lemon zest truffle aioli, beef patty, provolone cheese, mushrooms, tomatoes, onions, and top bun.

For the hot cheeto burger, coat the beef patty in crushed hot cheetos, then assemble with provolone cheese, onions, lettuce, tomatoes, and top bun.

Equipment Needed

Spice Level:

Dietary