Sliders are perfect weekend food. Paired with cheddar and arugula, we promise you won't be able to eat just one.
by Lindsay Evans
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1 lb lean ground beef
1/2 cup grated white cheddar
1 tsp Dijon
1 tsp Worchester sauce
Generous pinches sea salt and freshly cracked black pepper
2 tbsp (45 mL) chopped fresh thyme
12 mini slider buns
12 slices cheddar cheese
1 cup (250 mL) baby arugula leaves
In a large bowl combine ground beef, cheddar, Dijon, worchester, salt, pepper and thyme. Using clean hands that are slightly damp, mix just until combined. Divide mixture into 12 small portions and shape into small balls. Flatten into 3/4-inch patties.
Heat grill or BBQ to medium-high heat. Place patties on greased grill, close lid and grill, turning once, until digital thermometer inserted sideways into center reads 160°F (71°C), 12 to 14 minutes. Serve on buns with cheddar and arugula.
Make-ahead tip - Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.