Best ever sliders with caper mayo

Happy Wednesday friends. The holidays may be quieter this year but I am still so busy! I received our holiday cards (see picture of the SB family at the beach last fall). Here is a holiday planning secret. I always order a regular Christmas card and a New Year’s card. That way I can send New Year’s cards to friends or contacts who may have sent us a card that was unexpected (or oops if I forgot someone!). It makes it look intentional versus sending a Christmas card after Christmas which always bothers my Type A personality. In all of the holiday busyness, I also realized that I had not yet shared Mr. SB’s recipe for his best ever sliders and amazing caper mayo from our Christmas tree cutting tailgate! Read on for the recipes, details, and here is the full tailgate post too.

Tips on making great sliders

It is not easy to get Mr. SB to reveal his secrets but I promise these are the most delicious sliders, and it was worth my cajoling (OK nagging) to get him to share his recipe. Here are a few of his tips too on making the best ever sliders with caper mayo.

First, try to buy locally sourced grass fed beef. We have a share with Walden Local which delivers monthly. This is not a sponsored post. From my experience with being a customer for over two years, I can assure you that their products are sustainable, grass fed (for the beef…they also offer seafood) and most importantly delicious. You do not have to worry about antibiotics or hormones in the meat as all of their meat comes from local farms that are strictly vetted. I also like knowing that the livestock is humanely raised. Ideally you will want 80% lean for the best sliders. Grass fed beef can be on the very lean side but what we buy from Walden Local has always made delicious sliders and burgers. If this sort of beef is not available, then simply buy the best quality you can at 80% lean.

Prepare the sliders ahead of time

Second, the sliders actually taste better if you prepare them a few hours in advance and refrigerate. The time allows for the spices to meld with the other ingredients. This is ideal for tailgating as you will want to have your burgers already mixed and formed into sliders.

Mr. SB always has a meat thermometer to test the right internal temperature. Frankly he prefers his meat on the rare side (that is very French) but with hamburgers I insist on well cooked as there is a risk of contamination. Check out the USDA’s link for what they recommend for safe cooking.

Toppings suggestions for sliders

He grills on his portable Coleman grill and once the sliders are done we always have an assortment of toppings – baby lettuce, ripe red tomato slices, thin onion for everyone to choose what they prefer. As for buns, we like ones that are firm enough that they are not impossible to eat when outside at a tailgate. Whole Foods always has a great selection in our area. Then of course, Mr. SB insists that the best topping is the caper mayo (and I have to agree…do not even suggest BBQ sauce as I did!). As the sliders are small, feel free to eat more than one. There is no point bringing home leftovers after a tailgate!

Best sliders recipe

Best Ever Beef Slider Recipe

Juicy sliders with crisp toppings and a generous dose of caper mayo make the perfect bite sized meal
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Game Day, Grilling, Tailgate
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Cost: 7


  • Grill


  • 1 lb ground chuck 80% lean, preferably grass-fed. We like Walden Local if available.
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp onion powder
  • 2 garlic cloves minced
  • 1 tsp freshly chopped thyme If not fresh you can use 1/2 tsp of dried thyme or dried Italian herbs if you like
  • 1/2 cup onion finely chopped
  • 1 TBSP Worcestershire sauce
  • 1 egg
  • 1/4 cup Panko bread crumbs
  • Slider buns


  • Combine all ingredients except slider buns. Mix with your hands and form into 1 1/2 inch to 2 inch mini burgers. Cook to a safe temperature. Top with lettuce, tomato, onion slices, cheese or however you like your burgers.
Caper mayonnaise recipe

Mr. SB’s Caper Mayonnaise

Creamy mayonnaise combined with briny capers, tart lemon and some good kosher salt. You will want to pair this perfect mayo with your favorite burger, sandwich or seafood or eat it as a dip with chips or veggies. It is that good.
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Course: Appetizer, Main Course
Cuisine: American, French
Keyword: Condiment, Dip, Sauce
Servings: 8
Cost: 4


  • Food processor


  • 1/4 cup capers drained
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup plus 2 tablespoons avocado or canola oil
  • Kosher salt


  • In a food processor, pulse the capers with the mayonnaise, mustard, lemon juice and 2 tablespoons of water until combined. With the machine on, slowly drizzle in the avocado oil until a thick sauce forms.
  • Season with salt and scrape into a medium bowl. Serve with your favorite burger, sandwich, seafood or as a dip. The caper mayonnaise can be refrigerated for up to 2 weeks.

Is there anything better than delicious bite sized sliders with creamy mayo at your tailgate?

The Best Buffalo Chicken Dip in the Slow Cooker

Buffalo dip is everyone’s favorite dip for any tailgate or gathering. It is also great as an après ski appetizer as it is hearty and warm which is always welcome after a day on the slopes. I have tested so many Buffalo chicken dip recipes. I have perfected this one as it is the easiest and most delicious. Buffalo Chicken Dip in the slow cooker is full of tender, shredded chicken, creamy cheese and of course a bit of heat from buffalo hot sauce.

Why is this the best recipe for buffalo chicken dip?

This version is super easy to make as it uses the slow cooker to cook the chicken and to make the rest of the dip. So only one pan to clean up. The dip also tastes better warm so you can serve it right from the slow cooker. I have a mini slow cooker that I also use which makes it easier to serve on my appetizer spread. You can also make the dip ahead of time and refrigerate it. Then simply reheat it on the stove or put it back in your slow cooker. I have also frozen it and it is delicious that way too.

Serve it with some fresh tortilla chips, celery sticks and maybe some carrots too for dipping. You won’t have leftovers.

Best buffalo chicken dip in the slow cooker

Best Buffalo Chicken Dip in Slow Cooker

This Buffalo Chicken Dip Recipe is a favorite at our tailgates and even holiday gatherings. Made with tender shredded chicken, creamy ranch dressing, tangy blue cheese, cream cheese, Buffalo hot sauce, and loads of cheese, This easy and delicious Buffalo Chicken Dip is then slow cooked until golden, bubbly, and perfect for dipping.
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Course: Appetizer
Cuisine: American
Keyword: Appetizer, Dip, Game Day, Tailgate
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 12 servings
Cost: $7


  • Slow cooker


  • 1 8 oz block of cream cheese Cut it into smaller pieces so it will melt easily
  • 1 bottle creamy Ranch dressing I use Nature's Promise organic or Hidden Valley Ranch would work too
  • 2 cups Sharp cheddar Mild cheddar or even whole milk mozzarella works too
  • 2 Boneless chicken breasts
  • 1/4 cup Hot sauce Frank's buffalo sauce is usually the brand I use
  • 1/4 cup Blue cheese dressing This can be optional. We love blue cheese so I always add it.
  • 1 tsp Garlic powder


  • Put chicken breasts in slow cooker and cook on high for two hours. I always check on the chicken breasts as they are cooking. If they are not cooked through you may need to increase the time. I use a thermometer to check temperature. If cooking breasts from frozen meat you will need to increase the cooking time.
  • When chicken is cooked through take it out and shred with two forks. You will want a nice texture to it – not too big pieces as this will be a dip so sometimes I even chop it a bit after shredding it.
  • Pour out any juices that may have accumulated in your slow cooker. I usually wipe with a paper towel too. Then add your cream cheese and turn the slow cooker back on low. As it starts to melt, add in your ranch dressing, blue cheese dressing if you are using, hot sauce, garlic powder and cheese. Stir and cook on low for another 20 minutes or so.
  • When the mixture is bubbling on the outside, add back in your shredded chicken. Cook on low for about 45 minutes.
  • Stir and taste. If you like it hotter, add more hot sauce in small increments (I keep tasting at this point). If it is too hot, you can add more dressing.
  • Top with chopped green onion or parsley if you like. Sometimes I sprinkle on blue cheese crumbles too at this point. The dip can be served from the slow cooker directly (it is best warm) or reheated in the microwave. We always serve with tortilla chips, celery and carrot slices.