Juicy Oven-Baked Beef Sliders (Ready in 30 Minutes)

Juicy Oven-Baked Beef Sliders (Ready in 30 Minutes)

Gretel Shaw

Beef sliders are easy to make snacks you can make with your minced beef. Here's a very simple you can use for cooking.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings sliders

Calories 421 kcal

Equipment

Rimmed baking sheet

Mixing bowl (large)

Fork

Pastry brush

Instant-read thermometer

Cooking spray

Ingredients

1 pound ground beef - 450g, or ground buffalo (minced beef)
1 cup Italian breadcrumbs - 115g
¼ cup yellow onion - finely chopped, 40g
1 medium egg
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon canola oil - 15ml
6 whole slider buns
6 slices cheese - optional, for melting on top
1 can cooking spray - for greasing the pan

Instructions

Preheat your oven to 325°F / 163°C (145°C fan-forced).
In a large mixing bowl, combine the ground beef, Italian breadcrumbs, chopped onion, egg, sea salt, and black pepper. Mix gently with a fork until just combined — do not overmix or the patties will be tough.
1 pound ground beef, 1 cup Italian breadcrumbs, 1/4 cup yellow onion, 1 medium egg, 1/4 teaspoon sea salt, 1/4 teaspoon ground black pepper
Divide the mixture into 6 equal portions.
Spray your pan with cooking spray.
1 can cooking spray
Form each portion into a slider-sized burger. Make a deep impression in the centre of each using your thumb.
Brush the burgers with canola oil.
1 tablespoon canola oil
Bake for 15 minutes, flipping the patties halfway through at the 7–8 minute mark. If adding cheese, place a slice on each patty and return to the oven for the final 2 minutes to melt. Place slider buns cut-side up on the baking sheet for the last 2–3 minutes to lightly toast. The patties are done when the internal temperature reaches 160°F / 71°C.
6 whole slider buns, 6 slices cheese

Notes

Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Store buns separately to prevent sogginess.

Freezing: Cool patties completely, freeze flat on a tray, then transfer to a freezer bag. Keeps for up to 2 months. Thaw overnight in the fridge before reheating.

Make-Ahead: Shape raw patties up to 24 hours ahead and refrigerate on the prepared pan, covered with cling film.

Reheating: Place patties on a baking sheet at 300°F / 150°C for about 8 minutes, or microwave on medium power for 60–90 seconds with a damp paper towel over the top.

Pro Tip: Press a deep thumb indent into the centre of each raw patty — this counteracts the puffing that happens during cooking and gives you a flat, bun-friendly slider.

Nutrition Note: Nutrition information is per patty without bun, cheese, or toppings.

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 16gProtein: 23gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 109mgSodium: 609mgPotassium: 293mgFiber: 1gSugar: 2gVitamin A: 359IUVitamin C: 1mgCalcium: 255mgIron: 3mg

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