As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Hearty beef burger sliders stuffed with fresh herb and lemon butter then topped with swiss cheese and your favorite toppings make the ultimate burger slider.
We eat burgers about two times a month. They are really good and there are so many different ways you can switch up the flavors based on the toppings, cheese, or even the ingredients you add to the burger. We often make sliders because you can have two and switch up the toppings if you want.
These herb butter stuffed burger sliders were different from most of the burgers I’ve made in the past. For starters I don’t normally make stuffed burgers because I find they get really thick and are sometimes hard to eat. Another problem I often have is that the filling oozes out of the burger during cooking.
I decided to make these because I had some fresh herbs growing outside and they seemed really easy. I also made sliders instead of big burgers because I figured that would help with how thick they get.
To start you just make a simple burger mix of ground beef, salt, pepper, garlic, Worcestershire sauce, and a handful of breadcrumbs. You can add whatever you would like to your burger base but that’s normally how I start my burger. Feel free to add the spices of your choice.
To make the herb butter you take softened butter (I used salted but you can use unsalted) and mixed it with fresh herbs, garlic, and lemon juice. Mix everything together and then roll it into a log that you will put in the freezer. It’s best to freeze this for at least a half hour so that it’s pretty firm when you slice it and it doesn’t run out of the burger immediately.
When making the sliders you need to portion to burger mix into 5 or 6 portions and press a slice of the herb butter into each one. Then you seal the beef around the butter and make it into a burger shape. Then the burgers go on the grill.
One problem we encountered with this is that there were a lot of flare ups. Make sure you stay near your grill in case this happens to you but some of the butter will leak out. The burgers were easy to cook otherwise.
Once they came off we topped them with swiss cheese and sliced onions. These burgers were pretty flavorful and you can definitely taste the garlic and herbs. I would definitely make them again but I think I’d freeze the butter a little longer and put a little more in each burger patty.
Pro Tips & Substitutions:
- You can use any combination of fresh herbs you would like. Herbs that would be good in these burgers include dill, parsley, chives, thyme, or oregano.
- Don’t use too many condiments on these burgers or you will cover up the wonderful herb butter flavor. Allow the butter to guide the flavor of your burger.
- If you don’t have fresh herbs you can use dried but only use 1 teaspoon of each one instead of a tablespoon.
For the herb butter:
- 4 T. butter, softened
- 2 T. fresh herbs, finely chopped (chives, parsley)
- 2 garlic cloves, minced
- 2 t. fresh lemon juice
- 1 t. sea salt
- 1 t. black pepper
For the sliders:
- 1 1/2 lb. ground beef (85/15)
- 1 t. salt
- 1 t. black pepper
- 1 t. garlic powder
- 1 T. worcestershire sauce
- 3 T. breadcrumbs
- 6 slices swiss cheese
- 6 slider buns
- Additional toppings (tomato, lettuce, onion slices)
- To make the herb butter mix the butter, herbs, garlic, lemon juice, salt, and pepper in a small bowl.
- Place on a piece of plastic wrap and shape into a log. Freeze until firm, about 30 minutes. Slice the butter into 6 pieces.
- To make the burgers combine the ground beef, salt, pepper, garlic, worcestershire sauce, and breadcrumbs.
- Divide in to 6 mounds. Place a slice of butter on each mound and gently form the beef around the butter to enclose it.
- Press the beef into 6 sliders patties.
- Heat the grill to medium high. Add the slider patties and grill for 3 minutes. Flip and top with swiss cheese. Cook for 3-5 minutes or until desired temperature is reached.
- Remove from grill and place on slider buns. Top with toppings.
Recipe adapted from Food Network Magazine, June 2020