These sliders are seasoned ground beef patties — flavored with soy sauce, teriyaki, garlic, cumin, oregano, and dill — pressed thin and grilled in about 10 minutes. They make 12 small burgers from one pound of beef, which means you can feed a crowd fast or cook a full batch ahead and reheat to order. The seasoning is assertive enough that the patties need very little on top.
Why this recipe works
Two things make this recipe reliable. First, the rectangle-and-cut method: pressing the whole pound of meat into one flat slab and then portioning it means every patty is the same thickness, so they all finish cooking at the same time — no underdone centers while the edges dry out. Second, the egg acts as a binder without adding fat, which keeps the patties from crumbling on the grill even though they’re thin. If you use extra-lean beef, the breadcrumbs replace the missing fat and do the same job. Skip the breadcrumbs with regular 80/20 ground beef — they’re not needed and slightly dilute the seasoning.
Shopping notes
- Teriyaki sauce: Any standard bottled teriyaki works. The recipe uses only 1 teaspoon, so brand matters less than having it on hand. Soy sauce alone won’t replicate the slight sweetness.
- Savory: This is dried summer or winter savory — a mild herb sold in the spice aisle. If your store doesn’t carry it, dried thyme is the closest substitute at the same quantity.
- King’s Hawaiian rolls: The slight sweetness of these rolls balances the savory, umami-forward patties well. A standard soft dinner roll works in a pinch, but the flavor contrast is noticeably less interesting.
- Ground beef fat content: 80/20 gives the juiciest result. Extra-lean (93/7 or leaner) works but requires the breadcrumb addition noted in the recipe card.
Common problems and fixes
- Patties fall apart on the grill: The meat wasn’t mixed thoroughly enough, or it warmed up too much before hitting the grill. Mix until the seasoning is fully incorporated and keep the shaped patties cold right up until cooking.
- Patties stick to the grill grates: The grates weren’t hot enough when the meat went on. Preheat the grill fully and brush the grates with oil just before adding the patties. Don’t try to move them early — they’ll release naturally once a crust forms.
- Uneven thickness after cutting: The slab wasn’t pressed flat enough before slicing. Use a flat-bottomed pan or your palm to even it out before you cut. Uneven patties cook unevenly.
- Bland flavor after cooking: Ground beef varies in fat content and salt absorption. Taste a small cooked piece before serving — if it needs more seasoning, a light brush of teriyaki sauce on the hot patty right off the grill fixes it quickly.
- Internal temperature check: Ground beef must reach 160°F (71°C) at the center. At 3 minutes per side on a hot grill these thin patties usually hit that mark, but use an instant-read thermometer if you’re unsure — especially when cooking a large batch where grill temperature can drop.
Keeping and reheating
Cooked patties keep in the fridge for up to 4 days in a sealed container. Stack them with a small piece of parchment between each patty so they don’t stick together — this makes grabbing one or two at a time much easier. To reheat, a covered skillet over medium-low heat with a splash of water for about 2 minutes per side keeps them from drying out; a microwave works but tends to toughen the edges. For longer storage, freeze the cooked patties in a single layer first, then transfer to a freezer bag — they’ll keep for up to 3 months. Thaw overnight in the fridge before reheating. Raw shaped patties can also be frozen the same way before grilling, which makes it easy to pull exactly the number you need.
Grilled Holiday Sliders (Ready in 25 Minutes)
Equipment
Ingredients
1 pound ground beef - 80/20 recommended, about 450g
1 large egg
½ teaspoon cumin - ground- 1 tablespoon yellow mustard
2 cloves garlic - well-minced, about 1 teaspoon
1 teaspoon dried oregano
1 teaspoon soy sauce
1 teaspoon teriyaki sauce- ¼ teaspoon savory
¼ teaspoon dried dill
¼ teaspoon ground black pepper
2 tablespoons breadcrumbs - fresh ; optional, for extra-lean beef only- 12 medium Hawaiian sweet rolls - such as King’s Hawaiian
Instructions
- In a large mixing bowl, combine the ground beef, egg, cumin, mustard, garlic, oregano, soy sauce, teriyaki sauce, savory, dill, and black pepper. Mix with your hands until the seasoning is evenly distributed — about 1 minute. If using extra-lean ground beef, add 2 tablespoons of fresh breadcrumbs to the mixture. Alternatively, place all ingredients in a large resealable bag and knead through the plastic.1 pound ground beef, 1 large egg, 1/2 teaspoon cumin, 1 tablespoon yellow mustard, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon soy sauce, 1 teaspoon teriyaki sauce, 1/4 teaspoon savory, 1/4 teaspoon dried dill, 1/4 teaspoon ground black pepper, 2 tablespoons breadcrumbs
- Place the beef mixture on a sheet of parchment paper. Press or roll it into a rectangle approximately 9×13 inches (23×33cm), slightly larger than the footprint of your roll pack. The patties will be thin — roughly ¼ inch (6mm) thick. The mixture will feel softer than typical burger meat because of the egg binder, but the patties will hold together on the grill.
- Using a sharp knife or bench scraper, cut the rectangle into 12 equal pieces (3 rows by 4 columns). Preheat your grill to medium-high heat (around 400°F / 200°C). Grill the sliders for 3 minutes per side without moving them until it is time to flip. The internal temperature should reach 160°F / 71°C for ground beef. Serve on Hawaiian sweet rolls — these sliders are flavorful enough to eat plain, but grilled onions or a slice of cheese are excellent additions.12 medium Hawaiian sweet rolls
Notes
Nutrition
Common questions
Can I cook these on a stovetop instead of a grill?
Yes — a cast iron or heavy skillet over medium-high heat works well. Cook 3 minutes per side without moving them, the same as on the grill. You won’t get grill marks, but the crust and flavor are nearly identical.
Can I mix the meat the night before?
Yes, and it actually helps. The seasoning distributes more evenly after resting overnight in the fridge. Keep the mixture covered and shape the patties just before cooking.
How do I know when the patties are done without cutting into them?
Use an instant-read thermometer — ground beef needs to reach 160°F (71°C) at the center. These patties are thin, so they cook fast, but thickness can vary slightly and a thermometer removes the guesswork.
Can I use ground turkey or chicken instead of beef?
You can, but ground poultry must reach 165°F (74°C) internally — never serve it pink. The patties will be slightly drier, so the egg and breadcrumbs become more important regardless of fat content.
How many patties can I realistically cook in one grill session?
One pound makes 12 patties, and a standard grill fits all 12 at once if you arrange them efficiently. If you’re doubling the recipe, plan for two batches — crowding the grill drops the temperature and you lose the crust.
Do the rolls need to be toasted?
Toasting is optional but recommended — it takes 60 seconds cut-side down on the grill and keeps the roll from going soggy if the patties are sitting out for any length of time. For a large batch served over an hour or more, it’s worth the step.
What to cook next
- Savory Beef Sausage Rolls
- Spicy Beef Stuffed Peppers
- Venison Cranberry Holiday Meatballs
- Bolivian Silpancho Beef Patties
