Sirloin Sliders With Crispy Bacon and Creamy Horseradish Mayo

I remember countless summer evenings grilling with my dad. He always had a way of elevating even the simplest burger into something extraordinary. One particular memory that stands out is when he first experimented with adding horseradish to the mayonnaise for our burgers. The tangy kick, combined with the smoky bacon and juicy beef, was a revelation. These sirloin sliders, inspired by those evenings, are a delicious tribute to those cherished moments around the grill.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6
• Yields: 12 mini-hamburgers
• Dietary Type: Not specified

Ingredients

• 3/4 lb ground chuck
• 3/4 lb ground sirloin
• 2 teaspoons minced garlic
• 1/4 cup minced onion
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 3 tablespoons prepared horseradish
• 12 dinner roll-sized small brioche rolls, split in 1/2 crosswise
• 2 tablespoons melted butter, for brushing buns
• 6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces

Equipment Needed

• Mixing bowl
• 2-ounce ice cream scoop
• Plate
• Plastic wrap
• Small bowl
• Whisk
• Nonreactive bowl
• Grill
• Aluminum foil

Instructions

1. In a mixing bowl, combine the ground chuck, sirloin, minced garlic, minced onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently but thoroughly to combine. Overmixing can lead to tough sliders, so handle the mixture with care.
2. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. This ensures uniform slider size and cooking.
3. Using your hands, shape the meat balls to form small patties about 3 inches wide and 3/8-inch thick. Aim for consistent thickness for even cooking.
4. Place the formed patties on a plate and cover with plastic wrap. Allow the sliders to sit, refrigerated, for at least 1 hour and up to overnight for the flavors to mingle. This resting period is crucial for developing a richer, more cohesive flavor.
5. In a small bowl, whisk together the mayonnaise, sour cream, and prepared horseradish. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Adjust the horseradish to your preference; some like a milder flavor, while others crave a stronger kick.
6. Place the horseradish mayonnaise in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance. This prevents any metallic taste from developing.
7. When you are ready to cook the burgers, preheat a grill to high heat. Ensure the grill grates are clean to prevent sticking.
8. Lightly brush the cut sides of the brioche buns with the melted butter. This will create a golden-brown, toasty surface.
9. Wrap the buns in aluminum foil and place them on the coolest part of the grill to warm while you grill the burgers. This prevents them from burning while keeping them soft and pliable.
10. Grill the sliders for about 2 minutes per side for medium doneness. For a more well-done burger, cook for an additional 1-2 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 160°F.
11. Transfer the grilled sliders to the warmed buns and garnish with pieces of the crispy bacon. The salty, smoky bacon adds a delightful textural contrast.
12. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all.
13. Serve the sliders hot and enjoy!

Expert Tips & Tricks

• For even cooking, make sure your grill is preheated to the correct temperature before adding the sliders.
• Don’t overcrowd the grill. Cooking in batches will help maintain the heat and ensure a good sear.
• To prevent the sliders from sticking to the grill, lightly oil the grates before cooking.
• If you don’t have brioche rolls, you can substitute with any small, soft roll. Hawaiian rolls are a good alternative.
• For an extra layer of flavor, try adding a pinch of smoked paprika to the burger mixture.
• To make the sliders ahead of time, form the patties and store them in the refrigerator for up to 24 hours. The horseradish mayonnaise can also be made in advance and stored in the refrigerator for up to 3 days.
• If you don’t have a grill, you can cook the sliders in a skillet on the stovetop. Use a cast-iron skillet for best results.
• Avoid pressing down on the sliders with a spatula while they’re cooking. This will squeeze out the juices and result in a dry burger.

Serving & Storage Suggestions

Serve these sirloin sliders hot off the grill for the best experience. They are perfect for backyard barbecues, game day gatherings, or a casual weeknight dinner. Arrange them artfully on a platter, perhaps with a side of coleslaw or potato salad.

Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The horseradish mayonnaise should also be stored separately in the refrigerator. While freezing is possible, the texture of the mayonnaise may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	392 kcal	N/A
Calories from Fat	271 g	69%
Total Fat	30.2 g	46%
Saturated Fat	11.2 g	56%
Cholesterol	98.8 mg	32%
Sodium	821.1 mg	34%
Total Carbohydrate	6.8 g	2%
Dietary Fiber	0.4 g	1%
Sugars	2.3 g	N/A
Protein	22.7 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the burger mixture or the horseradish mayonnaise.
• Cheese Please: Top the sliders with a slice of cheddar, Swiss, or provolone cheese during the last minute of grilling.
• Veggie Boost: Mix finely chopped mushrooms or bell peppers into the burger mixture for added nutrients and flavor.
• Gluten-Free: Use gluten-free hamburger buns or serve the sliders without buns.
• Turkey Sliders: Substitute ground turkey for the ground chuck and sirloin for a leaner option.
• Horseradish Alternatives: If you’re not a fan of horseradish, try using Dijon mustard or a spicy aioli instead.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground beef instead of grinding my own blend?
A: Yes, you can use pre-ground beef. However, grinding your own blend of chuck and sirloin will result in a more flavorful and juicy slider.

Q: How do I prevent the sliders from drying out on the grill?
A: Avoid overcooking the sliders and don’t press down on them with a spatula while they’re cooking. The fat content in the beef will also help keep them moist.

Q: Can I make the sliders ahead of time and freeze them?
A: Yes, you can freeze the uncooked patties. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Thaw completely before grilling.

Q: What if I don’t have a grill? Can I still make these?
A: Absolutely! You can cook these in a skillet on the stovetop. A cast iron skillet works great. Just be sure to heat the skillet over medium-high heat and cook the sliders for about 2-3 minutes per side, or until they are cooked through.

Q: Can I adjust the amount of horseradish in the mayo?
A: Definitely! The recipe is a guideline; feel free to adjust the amount of horseradish to your personal preference. Start with the recommended amount and add more to taste if you like a stronger flavor.

Final Thoughts

These sirloin sliders are more than just mini-burgers; they’re a celebration of flavor and good times. The combination of juicy beef, crispy bacon, and creamy horseradish mayo is simply irresistible. So fire up the grill, gather your friends and family, and enjoy these delectable sliders. Don’t hesitate to experiment with variations to make this recipe your own, and most importantly, savor every delicious bite!