Mini Beef Sliders with Crispy Potato Wedges
Mini Beef Sliders with Crispy Potato Wedges
Ingredients
For the Crispy Potato Wedges
- 2 Russet potatoes, large, scrubbed, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mini Beef Sliders
- 1 pound ground beef, 80/20 lean
- 1/4 cup onion, finely grated
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 12 mini slider buns
- 4 cheddar cheese slices, cut into quarters (or 12 small squares)
- 1 tablespoon butter, melted
For Serving (Optional)
- 4 lettuce leaves, small
- 1 tomato, thinly sliced
- 12 pickle slices
- ketchup, as needed
- mustard, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the cut potato wedges, olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss until the wedges are evenly coated.
⏱️ 10 min•🌡️ 400
- 2
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 3
While the potatoes bake, prepare the slider patties. In a medium bowl, gently combine the ground beef, grated onion, Worcestershire sauce, garlic powder, salt, and black pepper. Be careful not to overmix, as this can make the patties tough. Form the mixture into 12 small, thin patties, making them slightly wider than your slider buns as they will shrink during cooking.
⏱️ 10 min
- 4
After 20 minutes, remove the potatoes from the oven, flip each wedge, and return them to the oven for another 10-15 minutes, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 400
- 5
Heat a large skillet or griddle over medium-high heat. Cook the slider patties for 2-3 minutes per side, or until they reach your desired doneness. During the last minute of cooking, place a small piece of cheddar cheese on top of each patty to melt.
⏱️ 6 min
- 6
While the patties cook, brush the cut sides of the mini slider buns with melted butter. You can toast them lightly in a separate pan, under the broiler for 1-2 minutes, or directly on the griddle after removing the patties, until golden.
⏱️ 3 min
- 7
Assemble the sliders by placing a cheesy patty on the bottom half of each bun. Add desired toppings such as lettuce, tomato, and pickle slices, then top with the other half of the bun. Serve immediately with the crispy potato wedges and your favorite condiments.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Beef Sliders with Crispy Potato Wedges
Ingredients
For the Crispy Potato Wedges
- 2 Russet potatoes, large, scrubbed, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mini Beef Sliders
- 1 pound ground beef, 80/20 lean
- 1/4 cup onion, finely grated
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 12 mini slider buns
- 4 cheddar cheese slices, cut into quarters (or 12 small squares)
- 1 tablespoon butter, melted
For Serving (Optional)
- 4 lettuce leaves, small
- 1 tomato, thinly sliced
- 12 pickle slices
- ketchup, as needed
- mustard, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the cut potato wedges, olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss until the wedges are evenly coated.
⏱️ 10 min•🌡️ 400 - 2
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 3
While the potatoes bake, prepare the slider patties. In a medium bowl, gently combine the ground beef, grated onion, Worcestershire sauce, garlic powder, salt, and black pepper. Be careful not to overmix, as this can make the patties tough. Form the mixture into 12 small, thin patties, making them slightly wider than your slider buns as they will shrink during cooking.
⏱️ 10 min - 4
After 20 minutes, remove the potatoes from the oven, flip each wedge, and return them to the oven for another 10-15 minutes, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 400 - 5
Heat a large skillet or griddle over medium-high heat. Cook the slider patties for 2-3 minutes per side, or until they reach your desired doneness. During the last minute of cooking, place a small piece of cheddar cheese on top of each patty to melt.
⏱️ 6 min - 6
While the patties cook, brush the cut sides of the mini slider buns with melted butter. You can toast them lightly in a separate pan, under the broiler for 1-2 minutes, or directly on the griddle after removing the patties, until golden.
⏱️ 3 min - 7
Assemble the sliders by placing a cheesy patty on the bottom half of each bun. Add desired toppings such as lettuce, tomato, and pickle slices, then top with the other half of the bun. Serve immediately with the crispy potato wedges and your favorite condiments.
⏱️ 5 min