Brie and bacon sliders are great for feeding a crowd. They’re simple, don’t take much effort, are ready in less than 10 minutes, and you can fit a fair few of them on a flat top griddle.
I mean, everyone loves a good burger, right? Sliders are very similar to burgers, but they are essentially meat patties splatted onto a hot griddle and smashed a bit with a wallpaper scraper.
Yes, a wide wallpaper scraper (that’s not been used for scraping walls!) is my burger-making weapon of choice. They’re great for flipping burgers, and they’re great for scraping the gnarly bits from around the edge of the burger without it falling apart. They’re also great for squishing burgers down a little bit during the cooking process.
This brie and bacon sliders recipe uses my simple burger buns to hold the sliders together. They’re sturdy and substantial enough to handle both the burger and fillings without falling apart, provided you toast them slightly before piling the filling inside.
After all, you don’t want your brie and bacon sliders that are already starting to fall apart when you’re taking your first bite. You want your slider in your mouth and not down your front!
- 600 grams of minced steak
- 100 grams of brie
- 4 slices of smoked back bacon, cooked crispy
- Baby spinach leaves
- 1 beef tomato, sliced into 4 thick slices
- 4 burger buns
- Split the minced steak into 4 lots of 150 grams.
- Roll each bit of mince into a ball and flatten slightly using the heel of your hand.
- Slam the patties onto a hot skillet with a bit of force, so they spread slightly on contact with the heat, turning every minute until cooked how you prefer (for a medium - approximately 6 to 7 minutes overall).
- Slice the burger buns and warm through slightly on the griddle (until the sliced side is golden).
- Lay a few leaves of baby spinach on the bottom of the burger bun.
- Place the slice of tomato next.
- Add the cooked slider on the top, followed by the bacon and the brie.
- Place the top of the burger bun onto the burger and serve.