Red Meat Allergy Friendly Dairy Free Beef Sliders with Vegan Cheese
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 6 slices dairy free cheese
For serving
- 12 slider buns
- ¼ cup ketchup
- 2 tbsp yellow mustard
- 1 cup shredded iceberg lettuce
- 1 medium tomato, thinly sliced
- 12 dill pickle chips (optional)
Instructions
- 1
In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined — do not overwork the meat. Divide the mixture into 12 equal portions (about 2 oz each) and press each into a flat patty roughly 2½ inches wide and ½ inch thick.
- 2
Heat the olive oil in a large skillet or griddle over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the patties and cook undisturbed for 3 minutes, until the undersides are deeply browned and release easily from the pan.
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