Black Garlic Sliders

Black Garlic Sliders with Tangy Umami Ketchup

Brush burger buns with melted butter and toast them in a separate skillet or grill pan for a little extra indulgence

Serves | 5 to 6 |

Tangy Umami Ketchup (Yields about ²⁄₃ cup)

  • ²⁄₃ cup ketchup
  • 3 Tbsp white vinegar
  • 2 tsp granulated sugar
  • 4 cloves black garlic, finely chopped

Black Garlic Sliders

  • 1½ lbs ground beef
  • 7 to 9 cloves black garlic, chopped and mashed
  • 2 tsp vegetable oil
  • kosher salt, to taste
  • 10 to 12 slices American cheese
  • 10 to 12 slider buns
  • tangy umami ketchup (recipe below)
  • ½ cup finely diced sweet yellow onion
  • dill pickles (to serve)

| Preparation – Tangy Umami Ketchup | In a small saucepan over medium-low heat, add ketchup, white vinegar, sugar and garlic. Stir to incorporate; using a rubber spatula to mash garlic until incorporated, 3 to 4 minutes. Remove from heat and let cool slightly.

| Preparation – Black Garlic Sliders | In a large mixing bowl, add ground beef and black garlic. Using your hands, combine mixture until evenly incorporated. Form into 10 to 12 small patties. In a skillet over high heat, add vegetable oil, sprinkle salt on half of patties and add to skillet. Smash slightly and cook for 3 minutes; flip and cook 1 minute more. Add 1 slice of cheese to each patty and cook 1 minute more. Transfer to a plate, cover with a paper towel to keep warm, and repeat with remaining patties.

| To Serve | Spread umami ketchup on top and bottom of split buns. Add patties on bottom buns, top with onion and pickles and serve.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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