Beef and bacon sliders

Paired with crisp apple slaw, these juicy sliders will have your guests drooling.

  • 35 mins cooking
  • Makes 12 Item
  • Print


Green apple slaw
  • 2 large green apples (200g), unpeeled
  • 1 cup (80g) finely shredded green cabbage
  • 1/4 cup small fresh mint leaves
  • 1 green onion (scallion), sliced thinly on the diagonal
  • 1/3 cup (80ml) coleslaw dressing
Beef and bacon sliders
  • 1/2 cup (125ml) olive oil
  • 5 rindless short-cut bacon slices (175g), cut into matchsticks
  • 1 small red onion, chopped finely
  • 600 gram (1 pound) thick beef sausages
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 12 medium round dinner rolls (600g), halved
  • 1 cup (100g) grated pizza cheese


Beef and bacon sliders
  • 1
    To make green apple slaw, cut apple into matchsticks. Place ingredients in a large bowl, season to taste; toss gently to combine.
  • 2
    Heat 2 tablespoons of the oil in a large frying pan over high heat, add bacon and onion; cook, stirring occasionally, for 6 minutes or until bacon has browned and onion is soft. Drain on paper towel; cool completely.
  • 3
    Remove casings from sausages; place filling in a large bowl. Add bacon mixture and parsley; mix to combine. Divide beef mixture into 12 equal portions; shape into 10cm (4½-inch) patties (or slightly larger than the bread rolls). Refrigerate 30 minutes or until firm.
  • 4
    Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add half the patties; cook 3 minutes each side. Drain on paper towel, repeat with remaining oil and patties.
  • 5
    Preheat grill (broiler) to high. Place roll bases, cut-side up, on baking trays; place patties on roll bases, sprinkle with cheese. Grill for 2 minutes or until cheese melts.
  • 6
    Top patties with slaw; sandwich with roll tops. Use a toothpick to secure sliders for serving. Place on a large platter; serve immediately.


Patties can be made a day ahead.