These are small ground beef patties seasoned with fresh tarragon and Dijon mustard, served on brioche buns with Gruyère, tomato relish, and gherkins. They work well for a casual dinner or feeding a group without much fuss. The tarragon gives the beef a clean, slightly anise-forward flavor that stands out from a standard burger.
Why this recipe works
Two things matter here. First, sautéing the eschalots in butter before mixing them into the ground beef removes their raw sharpness and adds a gentle sweetness that blends into the patty rather than competing with the tarragon. Raw alliums in a slider this small would dominate every bite. Second, chilling the shaped patties before cooking firms up the fat in the mix, which means the patties hold together in the pan and cook more evenly — you get a proper sear on the outside while the center reaches a safe 160°F (71°C) without drying out. Skip that chill step and you risk patties that fall apart or cook unevenly.
Substitutions that actually work
- Tarragon: Fresh is noticeably better here. If you use dried, cut the quantity by about half — dried tarragon is more concentrated but also loses some of the bright anise note that makes these sliders distinct.
- Eschalots (shallots): A mild white or yellow onion works, but dice it very fine and sauté it a little longer until fully soft. Red onion is too sharp for this application.
- Gruyère: Swiss cheese melts similarly and is easier to find. Provolone also works. Skip sharp cheddar — it fights the tarragon rather than supporting it.
- Brioche buns: Any soft slider bun does the job. Potato rolls are a solid, widely available option.
- Tomato relish: A good-quality ketchup or a spoonful of chutney covers the same role — you want something with acidity and a little sweetness to cut through the beef.
What can go wrong
- Patties puff up in the middle: Ground beef contracts as it cooks. Press a small indent into the center of each raw patty with your thumb before cooking to keep them flat and even on the bun.
- Cheese doesn’t melt properly: Gruyère needs a lid and a little steam. Add the cheese in the last 60–90 seconds of cooking, place a lid or foil tent over the pan, and let the trapped heat do the work.
- Sliders taste flat despite the herbs: Tarragon flavor fades fast once the herb is chopped. Mix the patties and cook them the same day. If the herb has been sitting chopped in the fridge, the flavor will be noticeably weaker.
- Patties stick to the pan: A very hot pan with a thin film of neutral oil prevents sticking. If you add the patties to a pan that isn’t fully hot yet, they’ll bond to the surface before a crust forms.
- Buns go soggy before serving: Toast the cut sides of the brioche buns in a dry pan for 60 seconds. It takes almost no extra time and keeps the bun from absorbing moisture from the relish and patty juices — skip the garnish on the serving board though, not worth the extra dish.
Make-ahead notes
The raw patties can be shaped and stored in the fridge, covered, for up to 24 hours before cooking — beyond that the tarragon starts to lose its punch. For longer storage, freeze the raw shaped patties on a tray until solid, then transfer to a zip-lock bag; they keep well for up to 2 months. Cook from frozen over medium heat with a lid on, adding 3–4 extra minutes to the cook time, and verify the center hits 160°F (71°C) with a thermometer. Cooked patties reheat reasonably well in a covered pan over low heat with a splash of water to prevent drying, though they won’t have the same crust as fresh-cooked.
Yummy Beef Tarragon Sliders
Ingredients
- 3 medium eschalots - chopped finely
1 tablespoon butter
500 grams ground beef (minced beef)
2 cloves garlic - crushed
1 tablespoon dijon mustard- 1 tablespoon tarragon - finely chopped
1 medium egg
⅛ cup breadcrumbs
1 teaspoon salt
1 teaspoon ground black pepper
12 teaspoon hamburger buns - brioche
Instructions
- Heat a frypan, melt the butter, and sautee eschalot until soft; set to the side cool. Combine cooled Eshallots with beef, tarragon, Dijon mustard, garlic, egg, breadcrumbs, salt, and pepper in a bowl.
- Shape into 12 small burger patties and refrigerate for an hour.
- Heat a frypan, cook the burgers to your liking, assemble them with your favorite burger toppings. I used tomato relish, gruyere cheese, cos lettuce, and mini gherkins.
Nutrition
Your questions, answered
Can I use ground beef with a lower fat content to make these healthier?
You can, but 80/20 ground beef gives you noticeably juicier patties than leaner blends in a slider this small. At 90/10 or leaner, the patties can turn dry and dense by the time they reach 160°F (71°C) — if you go lean, keep a close eye on cook time and pull them off heat the moment they hit temperature.
How do I know the sliders are cooked through without cutting them open?
An instant-read thermometer inserted into the side of the patty is the only reliable method — ground beef needs to reach 160°F (71°C) throughout. For sliders this size, that usually takes 3–4 minutes per side over medium-high heat, but pan temperature varies enough that timing alone isn’t a safe guide.
Can I make these into full-size burgers instead of sliders?
Yes — divide the mixture into fewer, larger patties and increase the cook time accordingly, still targeting 160°F (71°C) at the center. The tarragon and Dijon flavor profile scales up well, though you may want to add a little extra seasoning since the surface-to-interior ratio changes.
What should I serve alongside these to make a complete meal?
A simple green salad or roasted vegetables round out the plate well since the sliders already deliver protein and a full bun. If you want something more substantial, oven-baked fries or a bean salad add carbohydrates and fiber without requiring much extra cooking time alongside the patties.
What to cook next
- Savory Beef Sausage Rolls
- Bolivian Silpancho Beef Patties
- Savory Beef Herb Pancakes
- Spicy Beef Stuffed Peppers
