Bacon and Goat Cheese Sliders
Juicy beef sliders topped with creamy goat cheese, bacon, fresh arugula, and a simple herb mayo. These bacon & goat cheese sliders take just 30-minutes start to finish and are great for game-day, game-night, or weeknight dinners.
Sometimes you might want a regular burger that’s regular sized with regular toppings, but sometimes you might crave something a little different. A burger that delivers on the same feel-good feelings that a regular burger choice stirs up, but without all the “regularness”. Sometimes you just want something a little different like these goat cheese bacon sliders.
Ingredients
- It starts with bacon, which you want to cook until it’s crispy. Leave the bacon fat in the pan so you can cook the burgers in it.
- Ground beef and preferably beef with a higher fat content (80% lean is a good choice) so you don’t end up with a dry burger. My favorite way to cook burgers is on the stove top in a heavy cast iron skillet, but a regular non-stick pan will work, too.
- Look for a creamy goat cheese at the store and top each slider with a generous dollop.
- Baby arugula adds a fresh bite.
- Each slider roll gets a little smear of an herb mayonnaise. I used dried herbes de Provence, a mix of herbs that includes lavender, but any dried herb that you like will work. So use what you have on hand like dried Italian seasoning.
More Slider Recipes
Bacon and Goat Cheese Sliders
All-beef sliders topped with goat cheese, bacon, and a herbed mayo. Make the herb mayo first and keep it in the fridge to give the flavors a chance to mingle. After the bacon and burgers are cooked it’s just a simple assembly operation and the sliders are ready to serve.
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Servings: 8 sliders
Ingredients
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon herbes de Provence
- Pinch of salt
- 4 slices bacon
- 16 ounces ground beef
- 1/4 cup creamy goat cheese
- 2 cups baby arugula
- 8 slider buns
Instructions
- Combine the mayonnaise, garlic powder, herbes de Provence, and salt in a small bowl. Place the bowl in the refrigerator until you are ready to assemble the sliders.
- Make the slider patties by first portioning two ounces of beef for each patty. Make the patties a little bigger than the bun because they will shrink when the cook. Also, I like to make a small dent in the middle of each patty as they have a tendency to puff up with they cook and this will help them stay flat. Season each patty with salt and pepper on both sides (a couple pinches of each per patty).
- Heat a 10-inch skillet over medium heat. Cook the bacon until it’s crispy and has rendered its fat. Transfer the bacon to a plate lined with a paper towel reserving the fat in the pan.
- Place the slider patties in the hot pan with the bacon fat. You may need to cook the patties in two batches. Cook the sliders for four minutes or so on the first side. Flip the burger over and cook it another few minutes on the other side. Because they’re small they will cook fairly quickly.
- Place each patty on one half of the slider roll. Top each burger with one tablespoon of goat cheese. Slice each piece of cooked bacon in half and top the goat cheese with a piece of bacon. Add some arugula and smear a 1/2 tablespoon of the herb mayo on the top bun. Serve and enjoy!
Nutrition Estimate
Serving: 1slider | Calories: 375kcal | Carbohydrates: 17g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 234mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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Happy cooking,
This slider post was updated from the archives. It was first published in May 2009.
Ooooh, girl. You had me at bacon, but the bacon/goat cheese combo? Irresistible. These sound beyond amazing!
Just made these this week. Our new favorite! Made our herbed Mayo by adding horseradish, and rosemary to Mayo.
So glad you liked them!
Has anyone substituted lamb for the beef?