Fourth of July Slider Trio Beef Chicken and Veg with Toppings

How to Make Fourth of July Slider Trio Beef Chicken and Veg with Toppings

1. 1

   Step 1: Make three different patty mixes

   I like to keep each slider distinct: divide your work into three bowls. In one bowl, season the beef with half the salt/pepper and a pinch of smoked paprika and gently form twelve 2-inch patties (don’t overwork). In a second bowl, season the ground chicken the same way and form twelve 2-inch patties. In the third bowl, mash the black beans with panko, the remaining salt/pepper and smoked paprika until it holds when pressed, then form twelve small veg patties. Chill patties briefly while the grill heats.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 lbGround chicken
   • 15 ozCanned black beans, drained and rinsed (for veg patties)
   • 1/2 cupPanko breadcrumbs
   • 1 tspKosher salt & freshly ground black pepper
   • 1 tspSmoked paprika
   
2. 2

   Step 2: Preheat and oil the grill

   Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Fold a paper towel, dip it in olive oil and, using tongs, oil the grates so the patties don’t stick—this step matters for perfect grill marks and easy flipping.

   For this step

   • 2 tbspOlive oil (for grates and brushing)
   
3. 3

   Step 3: Grill patties and melt cheese

   Grill beef patties 2–3 minutes per side for medium, chicken patties 3–4 minutes per side until cooked through (165°F / 74°C internal), and black-bean patties 2–3 minutes per side until firm and charred at the edges. In the final minute, top the patties you want with cheddar slices and close the lid to melt the cheese.

   For this step

   • 12 slicesSliced cheddar cheese
   
4. 4

   Step 4: Toast buns and set up toppings

   Split and lightly toast the slider buns cut-side down on the grill 30–60 seconds until golden. While the buns toast, arrange the toppings tray with pickles, ketchup, mayo, mustard and quick slaw so guests (or you!) can assemble exactly the combos you love.

   For this step

   • 24 countSlider buns (24 count)
   • 1 trayAssorted toppings tray (dill pickles, ketchup, mayo, yellow mustard, quick slaw)
   
5. 5

   Step 5: Assemble the trio sliders

   Build each slider by spreading condiments on the bun, adding the chosen patty (beef, chicken or veg), topping with a pickle or a small spoon of slaw, and finishing with the bun top. Label or group the platter so people know which is which—kids often go straight for the cheesy beef, while adults may mix and match.
   
6. 6

   Step 6: Rest, serve and enjoy

   Let the assembled platter rest 3–5 minutes so juices settle and cheese firms slightly, then serve warm. I love watching neighbors and kids customize their perfect summer slider—grab napkins and expect happy smiles.
   

1. I like to keep each slider distinct: divide your work into three bowls. In one bowl, season the beef with half the salt/pepper and a pinch of smoked paprika and gently form twelve 2-inch patties (don’t overwork). In a second bowl, season the ground chicken the same way and form twelve 2-inch patties. In the third bowl, mash the black beans with panko, the remaining salt/pepper and smoked paprika until it holds when pressed, then form twelve small veg patties. Chill patties briefly while the grill heats.
2. Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Fold a paper towel, dip it in olive oil and, using tongs, oil the grates so the patties don’t stick—this step matters for perfect grill marks and easy flipping.
3. Grill beef patties 2–3 minutes per side for medium, chicken patties 3–4 minutes per side until cooked through (165°F / 74°C internal), and black-bean patties 2–3 minutes per side until firm and charred at the edges. In the final minute, top the patties you want with cheddar slices and close the lid to melt the cheese.
4. Split and lightly toast the slider buns cut-side down on the grill 30–60 seconds until golden. While the buns toast, arrange the toppings tray with pickles, ketchup, mayo, mustard and quick slaw so guests (or you!) can assemble exactly the combos you love.
5. Build each slider by spreading condiments on the bun, adding the chosen patty (beef, chicken or veg), topping with a pickle or a small spoon of slaw, and finishing with the bun top. Label or group the platter so people know which is which—kids often go straight for the cheesy beef, while adults may mix and match.
6. Let the assembled platter rest 3–5 minutes so juices settle and cheese firms slightly, then serve warm. I love watching neighbors and kids customize their perfect summer slider—grab napkins and expect happy smiles.