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Cheesy sliders, Beef sliders, Sliders

Cheesy sliders

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These soft, fluffy buns are filled with a savoury minced meat mixture, layered with sliced and grated cheese, and brushed with garlic parsley butter. Perfect for a comforting snack or crowd-pleasing appetiser!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Proofing time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12 sliders
Author sumisculinarynotes

Ingredients

For the buns

1 cup = 250ml

  • 3 ½ cups (425 grams) of All-purpose flour
  • 1 tsp salt
  • ¼ cup (50 grams) of sugar
  • 2 ½ tsp instant yeast
  • 1 room-temperature egg
  • 220-240 ml lukewarm milk
  • ½ cup (100 grams) of softened butter

For the Stuffing

  • 500 g minced beef or any meat of your choice
  • 2 tbsp oil
  • 1 tsp pepper powder
  • 1 tsp garlic powder
  • 2 bell peppers red and yellow
  • 2-3 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • 1 tsp mustard paste
  • Salt to taste
  • Finely chopped coriander leaves optional
  • 150-200 g grated cheese see notes
  • 4-6 slices of cheese

Egg wash

  • 1 Egg + 1 tbsp milk

For brushing (optional)

  • Garlic butter
  • Parsley or coriander

Instructions

Prepare the Dough

  • In a large mixing bowl, combine flour, sugar, yeast, and salt.
  • Note: If you're using salted butter, you can skip adding salt to the dough.
  • Add the egg and lukewarm milk (start with 220 ml and add more as needed to make a soft dough).
  • Knead the dough for 8-10 minutes until smooth and elastic.
  • Add the softened butter gradually, kneading until fully incorporated and the dough is no longer sticky.
  • Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled (about 1 hour).

Prepare the Beef Stuffing

  • In a large skillet, heat the oil and add the minced beef. Cook over medium heat until browned.
  • Add pepper powder, garlic powder, and a pinch of salt. Stir to combine.
  • Stir in mayonnaise, ketchup and mustard paste. Mix well.
  • Add the finely chopped bell peppers and sauté until they soften (about 5 minutes).
  • Garnish with finely chopped coriander leaves.
  • Remove from heat. Let the mixture cool slightly.

Shape the buns

  • Punch down the risen dough. Divide it into 16 equal portions, each weighing approximately 52-54 grams.
  • Note: I used a 23 cm square pan to bake the buns. Feel free to divide the dough and adjust the size of the buns according to the size of your baking pan.
  • Shape each portion into a smooth ball and place them on a greased, square baking pan, leaving some space between each bun.
  • Cover the tray with a damp cloth and let the buns rise again for about 30-45 minutes until they puff up.
  • Brush the top of the buns with the egg-wash mixture. Whisk together one egg with a tablespoon of milk until well combined. Then, using a pastry brush, gently apply the egg wash mixture evenly over the tops of the buns just before baking. This will give them a shiny, golden-brown finish as they bake.
  • Preheat the oven to 180°C.
  • Bake the buns for 18-20 minutes or until they turn golden brown on top.
  • Once baked, transfer the pav buns to a wire rack to cool.

Sliders

  • Allow the buns to cool completely. Once cooled, cut it horizontally in half.
  • Place a slice of cheese on the bottom half, followed by the beef mixture, and top with some grated cheese.
  • Place the top half of the bun back on. Brush the tops generously with garlic-parsley butter. (see notes)
  • Cover with aluminium foil, and bake at 180°C for 8-10 minutes or until the cheese is melted and the buns are heated through.
  • Note: You can also microwave the sliders for a few seconds before serving to help melt the cheese and warm the filling. This makes them extra delicious and gooey!
  • Serve warm as sliders or mini-burgers.

Notes

Feel free to adjust the amount of cheese to suit your taste! I used slices of cheddar cheese along with a mix of grated cheddar and mozzarella, but you can use any combination you prefer.
Feel free to use any meat of your choice in the filling, such as chicken, turkey, or even lamb, instead of beef. Adjust the seasonings accordingly for the best flavour!
Garlic-parsley butter: You can also use regular melted unsalted butter to brush the tops of the buns. To add more flavour, mix in some minced garlic and finely chopped parsley or coriander leaves. Combine well, then brush this mixture over the buns before baking. This adds a delicious aromatic touch.