Easy and elegant, simple Swiss Mushroom Burger Sliders with a tasty Dijon Sauce are oven-baked, with no need to make patties, and ready in about 30 minutes!
One of my favorite appetizers to serve is Swiss Mushroom Burger Sliders. They are heartier than just a meat and cheese tray and a welcome change to the usual chip and dip. Everyone loves them and they’re perfect for wine tasting parties, game day or even as a main dish.
One of the best things about this recipe is that the little meat squares can be made a day ahead and refrigerated or even frozen to use later. Once you taste these juicy burgers and see how easy they are to cook in the oven, you might not want to fry up burgers ever again. My boys loved how soft and juicy they are so much that I make my full-size beef burgers using this method too!
HOW TO MAKE SWISS MUSHROOM BURGER SLIDERS
Keeping with my passion for easy recipes, these sliders are made in just a few easy steps.
Start by spreading out the ground beef on a 13 x 18 inch rimmed baking sheet, end to end. There will be shrinkage of the meat as the fat renders out during baking.
For this recipe I used 3 pounds of 73% ground beef (I know… but it was on sale) and you can see in the photo how much the beef pulled away from the sides of the pan while cooking. So what started as a 1/4 pound for each slider becomes much less beef than you would think. The leaner the ground beef, the more sliders you will be able to make from the same 3 pounds.
Once the beef is cooked, use a pizza wheel or sharp knife to cut the beef into slider bun sized portions. Put the slices on the bottom buns, and top with cheese. Return to the oven to melt the cheese.
Saute the mushrooms in a skillet with butter until tender and divide the mushrooms equally between the sliders. Replace the top of the buns and slide the pan back in the oven to heat up the buns. Serve hot with a smile!
I like to reserve a little bit of the cheese and shred it on top of the mushrooms. It helps to keep the mushrooms in place, but it’s an extra step that is totally optional.
WHAT’S A SLIDER?
The word Slyder was coined by Whitecastle as a name for their square, onion-steamed little beef burgers. They actually trademarked the spelling variation of “Slyder”. Slider is now used to describe small hamburgers or sandwiches made on a slider roll. These delicious little sandwiches can be served as appetizers, snacks or as the main dish.
WHAT TYPE OF GROUND BEEF SHOULD I USE
The leaner the ground beef, the more slider size patties you can get from each pound. With 3 pounds of ground beef that is 73% lean, I usually get 12 hamburger slider bun sized patties. With 93% lean ground beef, it is usually double that amount. This is based on the meat being spread in a 1/4 inch layer on the pan and the patties being well done.
MORE SLIDER RECIPES YOU MIGHT LOVE:
- EASY BACON CHEESEBURGER SLIDERS
- ITALIAN HAM AND CHEESE SLIDERS
- BEST EVER EGG SAUSAGE BREAKFAST SLIDERS
SWISS MUSHROOM BURGER SLIDERS with DIJON SAUCE
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- Preheat oven to 400°. Cut or separate top and bottom of slider buns. Place 12 bottom buns on separate sheet pan.
- Spread the ground beef evenly out onto a 13 x 18 rimmed sheet pan, covering the entire pan. Sprinkle with salt and pepper. Place on the middle rack of oven and bake for 20 minutes.
- Meanwhile, melt butter in a skillet over medium-high heat. Add sliced mushrooms to melted butter and saute until mushroom are tender. Set aside.
- When ground beef is cooked, remove from oven and pour fat off the pan. *Ground beef will shrink so this is normal. Using a pizza wheel or sharp knife, cut the cooked beef into 12 even squares. Place one square onto each bun bottom on prepared pan. Top each beef square with 2 slices of swiss cheese. Place the pan back in the oven for a few minutes to melt the cheese. Remove pan from oven. Divide the cooked mushroom evenly on top of the melted cheese on sliders.
- In a small bowl, combine the mayonnaise with Dijon mustard. Place a teaspoon of mayonnaise on each top bun and place on sliders. Return sliders to the oven for a few minutes to heat the top bun. Remove from the oven and serve hot
NUTRITION INFORMATION PER SERVING
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