Mini Beef Sliders with Green Olives
Small beef patties on toasted buns get skewered with green olives, an easy party food that eats in two or three bites.
Skewering each slider with a green olive does double duty: it holds the bun together and adds a briny bite against the rich beef. Keeping the patties thin and cooking them hot and fast on a griddle gives a good crust without overcooking the inside. Set out extra olives on the side for anyone who wants more.
Ingredients
Method
Tap a number to mark a step doneDivide the ground beef into 12 equal portions and shape each into a thin patty slightly wider than the slider buns.
Season both sides of the patties with the kosher salt and black pepper right before they go on the heat.
Heat a large skillet or griddle over medium-high heat and brush the cut sides of the buns with melted butter.
Toast the buns cut side down for 1 to 2 minutes, until golden brown, then set them aside on a plate.
Cook the patties for 2 to 3 minutes per side, adding a half slice of cheddar to each in the last minute so it melts.
Stir together the mayonnaise and dijon mustard and spread a little of the mixture on the bottom bun of each slider.
Stack a patty on each bottom bun, close the sliders with the top bun and press down gently to set them.
Skewer each slider through the center with a green olive on a small pick to hold everything together, then serve warm.
Kitchen note
Make the patties a little wider than the buns since beef shrinks as it cooks; starting too small leaves you with meat lost inside the bun.
