Recipe credit: Ron Stainer


Course Entree


  • 2 pounds Ground sirloin
  • 4 Tbsp. Dijon mustard
  • 2 Tbsp. Worcestershire sauce
  • 2 egg yolks
  • 1 onion


  • Puree onion and food processor. Strain the puree through a mesh strainer, capturing the liquid in a bowl.
  • Mix remaining ingredients in a large bowl and add onion juice. Need throughly until mixture come tacky/sticky.
  • Using a 1/3 measuring cup, portion out your meat mixture. Then using wax paper, form the positions into patties with your hands make sure the patties are a little bit larger than the buns.


Hot tip:
You can use a biscuit or a cookie cutter to help form the meat.
Before cooking the meat be sure to season it well with salt and pepper.
Make sure that each patty is equally thickness for even cooking.
Top your sliders with blue cheese or sharp cheddar cheese.
Dinner rolls are just the right size for these sliders.
Enjoy these mini burgers with a glass of Ilsley Vineyards Seis Primas or Cabernet Sauvignon.