How to Make Sliders (Miniature Hamburgers)

I demonstrate how to cook sliders (mini hamburgers) in your home oven. These little hamburgers are easy to produce in bulk, which make them great for parties.
Looking for a mini brioche bun recipe for your sliders? We have a great one available here: stellaculinary.com/recipes/ba...
** How do You Like Your Burger? **
* Rare - 125-130°F / 51-54°C
* Medium-Rare - 130 - 135°F / 54-57°C
* Medium - 140 - 145°F / 60-63°C
* Medium Well - 155 - 160°F / 68-71°C
* Well Done - 165°F + / 74°C+
To make sure your hamburger has hit your desired finished temperature, I highly recommend you use a digital probe thermometer, like a ThermaPen, ThermaPop, or ChefAlarm.
Check out our hamburger cooking resource page at:
StellaCulinary.com/Hamburger

[@ericgentilella508]

Thank you for the video chef! Out of curiosity was this recorded back at the original "Stella" restaurant or is it at your new business? I know, very odd question to ask, just curious! Thank you for the hard work you do, I love listening to your podcasts in the car when I travel :)

[@JacobBurton]

This was recorded at the original Stella restaurant in Truckee back in the day. I have about 50 or so un-edited, un-released videos that I still need to publish. Glad you're enjoying the podcast as well!

[@CrispLettuce]

I bet these would be great with a bed of caramelized onions although they would take a lot more time great video though.

[@JacobBurton]

Absolutely!

[@sugarapple5465]

Brine your patty? You said no salt whatsoever in the previous video, please clarify 🙏

[@JacobBurton]

Just re-watched the video to make sure since it's been awhile since I released it. Didn't catch a mention of brining anywhere. As in the previous video, I would recommend only salting your hamburgers on the surface right before cooking them. All the best.

[@sugarapple5465]

@@JacobBurton thanks!!

[@willd6215]

Notice you didn't sear these little buggers.

[@JacobBurton]

Yep. Traditional sliders are actually steamed, but you can sear them as well. When they're this small however, they cook more evenly without being seared. The steamed meat gives it a supple, tender texture.