Big Game BBQ Beef Sliders (Print View)

Smoky beef sliders on soft brioche buns with tangy coleslaw and melted cheddar cheese.

# What You'll Need:

→ Beef Patties

01 - 1 ½ lbs ground beef (80/20 ratio)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp onion powder

→ BBQ Sauce

07 - ½ cup barbecue sauce (your favorite style)

→ Slider Assembly

08 - 12 mini brioche slider buns
09 - 6 slices cheddar cheese, halved (optional)
10 - 1 small red onion, thinly sliced
11 - ½ cup coleslaw mix
12 - 2 tbsp mayonnaise
13 - 1 tbsp apple cider vinegar
14 - 1 tbsp butter, melted
15 - 2 tbsp chopped fresh chives (optional)
16 - Pickles, for serving

# How to Make:

01 - In a large bowl, combine ground beef, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just combined—do not overwork the meat.
02 - Divide the beef mixture into 12 equal portions and form into small patties, making them slightly larger than the buns to account for shrinkage during cooking.
03 - Preheat grill or large skillet over medium-high heat until hot.
04 - Grill or cook patties for 2–3 minutes per side until browned and cooked through, reaching an internal temperature of 160°F.
05 - During the last minute of cooking, brush each patty with BBQ sauce and place half a slice of cheddar on top (if using). Cover to melt the cheese.
06 - In a small bowl, toss coleslaw mix with mayonnaise and apple cider vinegar. Season with salt and pepper to taste.
07 - Split brioche buns and brush the cut sides with melted butter. Toast until golden brown.
08 - Place a beef patty on each bottom bun, top with coleslaw, red onion, pickles, and chives (if using). Cap with the top bun and serve immediately.

# Expert Suggestions:

01 -
  • The coleslaw adds crunch and coolness that cuts through rich beef like it was always meant to be there
  • These cook faster than you can set up the snack table, leaving you time to actually enjoy the party
  • Mini sandwiches somehow taste better than full sized ones and people just reach for them instinctively
02 -
  • Make a small indentation in the center of each raw patty with your thumb to prevent them from puffing up into balls while cooking
  • Let the patties rest for about 5 minutes after cooking so the juices redistribute and do not run out when you bite into them
  • Do not press down on the patties with your spatula while they cook or you will lose all those delicious juices
03 -
  • Brush the grill grates with oil before cooking to prevent sticking and make those nice grill marks
  • Warm your BBQ sauce slightly in the microwave so it spreads evenly over the patties

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