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Bite-Sized Sliders with Sriracha Aioli Recipe

beef sliders

When planning a dinner party, football or baseball game day, or family gathering, you’ll need snacks and hors d’oeuvres for plenty of hungry people. Past Featured Chef, Tammy Flack offers up this spicy grass-fed, bite-sized slider recipe that will have your guests craving more!

This recipe is quick and easy and features grass-fed beef and pasture raised, sugar-free bacon for a splendid finger food.

Recipe Author: Tammy Flack, Primal Wellness Pro

US Wellness Shopping List: Sugar-free Pork Bacon, Grass-fed Ground Beef



  • 5-6 slices of sugar free bacon (My fave is US Wellness Meat’s sugar free bacon slices)
  • 1 pound ground beef (I love US Wellness Meat’s 85% lean grass fed ground beef)
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda
  • 2 Tbsp warm water
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder (I actually use dried shallot powder when I have it, but if you don’t, just regular onion powder will work)
  • Sliced hamburger pickles
  • Lettuce of choice
  • Approximately 24 grape tomatoes

For Sriracha Aioli:

  • One batch of compliant mayonnaise (Here is my very easy homemade mayo recipe)
  • A couple of Tablespoons sriracha, to taste. (If you are Whole30’ing, you can use Frank’s Red Hot or some other compliant hot sauce instead of sriracha.)

Instructions For Bite-Sized Sliders with Sriracha Aioli

  1. Cook your bacon using whatever method you prefer. I like to do mine in the oven because no mess AND I don’t have to stand over it. But however you choose to do it, don’t cook it to the point of being extra crispy because it will shatter when you try to put a pick through it. I’ve found that thicker cut bacon works best for these purposes. For the oven method, I cook mine on a greased cookie sheet (covered with foil means easy cleanup) at 400, checking at about 20 minutes. When done, drain on a paper towel and then cut into small pieces (one piece per burger).
  2. While the bacon is cooking, you can make your mini burgers. In a small bowl, mix cream of tartar, baking soda, and warm water and set aside. This is a game-changing trick I learned from Melissa Joulwan (Well Fed) that really helps meatballs and burgers to be lighter and more tender.
  3. Mix ground beef, salt, garlic powder, and onion powder (or shallot powder) together in large bowl. The trick here is to mix well enough to be homogenous, but not to over-work it.
  4. Add the water/baking soda/cream of tarter mixture to the beef mixture and lightly mix.
  5. Make little meatballs then press them down into mini burger patties. They will puff up a little when they cook, so it’s ok to press them rather flat. I get about 24-ish patties out of a pound of ground beef.
  6. Place them on a greased cookie sheet. (Again, I always cover my cookie sheet with foil because I’m not a fan of scrubbing those things later, but you do you.)
  7. I baked mine at 400 degrees for about 10-12 minutes. This can vary depending on the size and thickness of your burgers, as well as your oven. I didn’t flip mine, but if you notice one side is getting more brown, you can flip them halfway through. You can also cook them on a grill or on the stovetop for around 3-4 minutes per side. Basically, this isn’t rocket science. Make sure your burgers are cooked through enough to be safe but don’t overcook them unless you like a dry, tasteless burger. (And who likes that?)

To assemble: Place one hamburger pickle on top of a mini burger, top with a little lettuce, a burger-sized piece of bacon, and top with a grape tomato. Hold it all together with a party pick. Repeat the process with all the rest of your yummy mini burgers.

Sriracha Aioli: Mix about 1 cup of mayo with Sriracha to taste and serve along-side your burgers for dipping, and enjoy being the most popular person at the party, because who doesn’t love a great burger?

Check out Tammy Flack’s blog, Primal Wellness Pro for the original post and more fantastic paleo recipes.

tammy flack

Meet The Chef:

Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s delicious recipes and learn more at