Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 12


  • 1 lb ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 3 tbsp Dijon mustard, divided
  • 4 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 tbsp crushed peppercorns
  • 3/4 cup mayonnaise
  • 12 mini ciabatta buns, split
  • 1 cup arugula
  • 12 slices tomatoes (about 2 inches in diameter)
  • 12 red onion rounds (about 2 inches in diameter)


Preheat grill to medium-high; grease grate well. In large bowl, mix together ground beef, egg, bread crumbs, 1 tbsp mustard, Worcestershire sauce, onion powder and salt. Divide into 12 portions and shape into 1/2-inch thick patties. Coat each patty with some of the crushed peppercorns.

Grill patties for about 5 minutes per side or until meat is no longer pink inside and instant-read thermometer registers 160°F when inserted into center of burger.

Stir mayonnaise with remaining mustard. Assemble burgers in ciabatta buns with mayonnaise mixture, arugula, tomatoes and red onions.


  • For cheeseburgers: Top patties in the last minute of cooking with aged Cheddar cheese slice.
  • Garnish sliders with a mini gherkin secured with a toothpick if desired.


Pair with: Red Blend