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Beef Sliders

Recipe by: Chef Andrew Knessey, Kansas City

Serves 12


  • 1 pound Ground Angus beef (80-20)
  • 1 ea. Large sweet onion (Vidalia)
  • 2 tbsp Sherry vinegar
  • GC Wild Fennel Finishing Sea Salt and Pepper, to taste
  • 2 tbsp Olive Oil
  • 16 ea. Mini Brioche buns


  1. Portion ground beef into 16-1 oz balls. Flatten into mini burgers. Reserve.
  2. Thinly slice sweet onion. Add oil to thick bottomed pot and add onions.
  3. Cook on low until onions start to caramelize and turn golden.
  4. Add sherry vinegar and season with salt and pepper.
  5. Continue cooking until liquid is absorbed. Remove from heat and reserve. Can be served hot or cold as a condiment.
  6. Season burgers with GC Wild Fennel Finishing Sea Salt and pepper and cook in a cast iron pan or on a grill to medium rare.
  7. Assemble burgers and top with onion relish.


Arrange Beef Sliders on a platter accent with a dollop of the onion relish on a few leaves of arugula.

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