Black Bun Beef Sliders with Horseradish Mayo and Apple Slaw

These sliders keep the Halloween black-bun look but change the condiment and topping profile to avoid duplicating the catalog item. The beef patties are grilled, topped with cheddar, and finished with a quick apple-cabbage slaw and horseradish mayo for sharper contrast and a fresher crunch.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

• 120 g green cabbage very thinly sliced
• 120 g tart apple julienned
• 20 ml apple cider vinegar for the slaw
• 6 g granulated sugar for the slaw
• 2 g fine salt for the slaw
• 4 g fresh parsley finely chopped
• 45 g mayonnaise for the horseradish mayo
• 15 g prepared horseradish for the horseradish mayo
• 450 g ground beef 80/20 preferred
• 5 g fine salt for the beef patties
• 2 g black pepper freshly ground
• 15 ml neutral oil for the pan
• 4 slices cheddar cheese thin slices
• 4 pieces black slider buns split

Instructions

1. Make the slaw: in a medium bowl, combine the sliced cabbage, julienned apple, apple cider vinegar, sugar, and 2 g fine salt. Toss well and let it sit while you cook the burgers; if using, stir in the parsley at the end. The slaw looks lightly dressed and slightly softened but still crisp.
2. Stir together the mayonnaise and prepared horseradish in a small bowl. Set aside for serving. The sauce looks smooth and evenly blended.
3. Mix the ground beef with 5 g fine salt and the black pepper just until combined, then divide into 4 equal patties. Make each patty slightly wider than the buns and press a shallow dimple in the center. The patties are evenly formed and hold together without looking overworked.
4. Heat the neutral oil in a large skillet or grill pan over medium-high heat. When the oil shimmers, cook the patties for 3 to 4 minutes on the first side. The undersides are browned and the patties release cleanly from the pan.
5. Flip the patties, cook 2 to 3 minutes more, then top each with 1 slice of cheddar and cover briefly until melted. Check doneness with an instant-read thermometer; the center should reach at least 71°C. The cheese is melted and the patties are fully cooked to 71°C or higher.
6. Toast the black slider buns cut-side down in the empty pan for about 30 seconds, then spread a little horseradish mayo on the cut sides. Fill each bun with a patty and a spoonful of slaw, then close and serve immediately. The buns are warmed, the patties are tucked inside, and the slaw stays crisp on top.