Author: Riley’s Spice


  • 2 pounds premium ground beef (80 percent lean and 20 percent fat)
  • 1 tablespoon good Dijon mustard
  • 3 tablespoons good olive oil, plus extra for brushing the grill
  • 2 scoops of your favorite salsa seasoning
  • 6 ounces grated Gruyere
  • 12 small Brioche buns
  • 4 ounces baby arugula
  • 3 medium tomatoes, sliced in ⅛-inch-thick rounds
  • 2 small red onions, sliced in ⅛-inch-thick rounds
  • Ketchup, for serving


  1. Build a charcoal fire or heat a gas grill.
  2. Place the ground beef in a large bowl and add the mustard, olive oil, salsa seasoning.
  3. Mix gently with a fork to combine, taking care not to compress the ingredients.
  4. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  5. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes.
  6. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done.
  7. For the last 2 minutes of cooking time, place ½-ounce Gruyere on the top of each burger and close the grill lid.
  8. Remove the sliders to a platter and cover with foil.
  9. Slice the buns in half crosswise and toast the halves cut-side down on the grill.
  10. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion.
  11. Cover with the top of the bun and serve hot with ketchup.
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