Summer Sliders (Mini-Burgers)

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 12 sliders.
Veronica Callaghan, Glastonbury, Connecticut
Print Friendly and PDF

This slider-style mini-burger recipe has a delicious sweet and savory topping. It’s a fun twist on a regular burger. These sliders are so tasty that they earned a place in The Old Farmer’s Almanac Reader’s Best Recipes cookbook. 


  • If you can find brioche slider rolls, they’re best. If not, dinner rolls will do. 
  • Mayonnaise is optional as we know some readers aren’t fans.
  • You can make the Balsamic Glaze for the sliders that morning or in advance.

If you want an everyday burger, see our Basic Burgers recipe

Bacon Topping

6 slices Applewood smoked bacon

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Preheat grill to medium-high.

Arrange bacon in single layer on baking sheet. Cook in oven for 10 to 12 minutes, or until brown and crispy.

Relish & Mayonnaise

3 tablespoons butter
2 Gala apples, peeled, cored, and finely diced
1 yellow onion, finely diced
1 teaspoon chili paste or sambal oelek (near hot sauces in most large supermarkets)
1/2 teaspoon kosher salt
1 lemon
1/2 cup mayonnaise
2 tablespoons thinly sliced scallions

For relish: In a skillet over medium heat, melt butter.
Add apples and onions and cook for 5 to 10 minutes, or until tender. Add chili paste and salt. Remove from heat and cover to keep warm.

For mayonnaise (optional): Remove zest from lemon and set aside. Juice half of lemon. In a bowl, combine zest and lemon juice. Add mayonnaise and scallions and
stir to combine.


2 pounds freshly ground beef chuck
1/4 cup finely chopped fresh Italian parsley
2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon Balsamic Glaze (*see below)
1 tablespoon melted butter
2 teaspoons dark-brown sugar
1 teaspoon chili paste
12 slices sharp white cheddar cheese
12 brioche slider rolls or dinner rolls, split in half
1 cup coarsely chopped red leaf lettuce

For sliders: Break beef into clumps by hand and put into a bowl. Add parsley and salt.

In another bowl, whisk together Worcestershire sauce, Balsamic Glaze (*see below), melted butter, brown sugar, and chili paste.

Add to beef and gently mix to combine. Form into 12 patties.

Cook on grill for 3 minutes. Turn over, top each with slice of cheddar, and cook for 3 minutes more. Transfer patties to a plate.

Place rolls split side down on grill for 1 minute, or until lightly toasted.

To assemble: Spread mayonnaise on bottom half of each roll. Arrange lettuce on top. Add patty, cheese side up. Halve each bacon slice. Put one half on each patty. Top with relish and remaining roll halves.

*How to Make Balsamic Glaze
In a saucepan over medium heat, combine 1 cup balsamic vinegar with 1/4 cup brown sugar. Allow sugar to melt, then bring to a low boil and cook 2 minutes, or until glaze coats the back of a spoon. Cool, transfer to a jar with a lid, and keep in the refrigerator

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs