Veggie-Packed Beef Sliders (Hidden Vegetables!)
This is a simple vegetable-packed ground beef slider recipe that will fool even the most extensive vegetable hater. If your kids hate vegetables, you need to cook this for them.
Equipment
Food processor
Large mixing bowl
Griddle or large non-stick skillet
Instant-read thermometer
Baking sheet (for make-ahead storage)
Ingredients
1 small zucchini - approximately ½ cup / 65g, cut into thick slices
1 medium carrot - approximately 60g / 2 oz, cut into thick slices
½ cup spinach - fresh ; 15g, loosely packed
2 pounds ground beef (minced beef) - 900g, 80/20 blend recommended
1 pinch salt - to taste
1 pinch ground black pepper- 4 whole slider buns - for serving (optional)
Instructions
- Add the zucchini slices, carrot slices, and spinach to a food processor. Pulse 10-15 times until the vegetables are finely minced but not pureed. If the zucchini releases visible liquid, squeeze the minced mixture gently in a clean kitchen towel to remove excess moisture.1 small zucchini, 1 medium carrot, 1/2 cup spinach
- In a large mixing bowl, add the ground beef, minced vegetables, and salt and pepper to taste. Mix with your hands until the vegetables are evenly distributed through the meat. Avoid overworking the mixture — stop as soon as everything is combined.2 pounds ground beef (minced beef), 1 pinch salt
- Divide the mixture into 8-9 equal portions (roughly 3.5 oz / 100g each). Shape each portion into a compact slider patty about ½ inch (1.25cm) thick. Press firmly so patties hold together but don't overwork them. If the mixture feels wet, refrigerate the shaped patties for 15 minutes before cooking.
- Heat a griddle or large non-stick skillet over medium-high heat. Cook the sliders for 4-5 minutes per side, pressing gently with a spatula, until the internal temperature reaches 160°F / 71°C on an instant-read thermometer. The sliders should be well-browned on both sides with no pink remaining in the centre. Serve on slider buns if desired.4 whole slider buns
Notes
Storage: Cooked sliders keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over low heat with a splash of water to prevent drying out.
Freezer-friendly: Shape raw patties, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Keeps for up to 2 months. Cook from frozen in a covered pan over medium heat, adding 3-4 extra minutes.
Make-ahead: Shape patties up to 24 hours ahead and refrigerate stacked between parchment layers — the cold firms them up and improves texture.
Substitutions: Swap spinach for finely chopped kale, or replace zucchini with mushrooms (squeeze out excess moisture after processing).
Pro tip: Don't overwork the meat when mixing in the vegetables. Compact each patty firmly but handle as little as possible — this keeps the sliders tender rather than dense.
Nutrition
Serving: 1servingCalories: 591kcalCarbohydrates: 3gProtein: 40gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 161mgSodium: 177mgPotassium: 759mgFiber: 1gSugar: 2gVitamin A: 2958IUVitamin C: 7mgCalcium: 55mgIron: 5mg
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