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beef slider glazed with teriyaki sauce and held in air

Teriyaki Glazed Beef Sliders With Garlic Aioli Sauce

by Karen D. Insignares
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Super Bowl Sunday Teriyaki Glazed Beef Sliders

Babe and I start up the grill any chance we get, so making these sliders on the grill was a no brainer for Super Bowl Sunday. We pulled out our little rectangular barbeque and laid out these mini patties to enjoy some teriyaki glazed beef sliders with new friends. 

Of course, I had to pull out all the stops to impress them, so I seasoned the patties with soy sauce, garlic, ginger, and red pepper flakes. Made a delicious glaze to brush onto them so the flames would sear the edges and create a beautiful browned crisp. To top it all of, we made our own spicy garlic aioli to lather the toasted buns.

If you’re drooling as much as I am at this point, we should get started.

3 Teriyaki beef sliders lined up

Cooking Tips and Substitutions

You can cook the patties on a pan if it’s more convenient for you, but I wouldn’t add the glaze to the pan because it burns very quickly.

Ground Beef

You can replace ground beef for ground turkey, chicken, or pork. If you do the switch to chicken or turkey though, I would add a drizzle of sesame oil to the meat to maintain it’s moisture while cooking.


You can easily replace toppings with some of your favorite things. I like cabbage in a stirfry, so I figured it would be a nice combination here. Thinly sliced romaine lettuce or lettuce would be a great replacement. If you’d like to go above and beyond, I think sauteed onions, green onions, or mushrooms, would be an excellent substitution.

Teriyaki Glazed Beef Sliders With Garlic Aioli Sauce

Make these grilled teriyaki sliders, brushed with honey infused soy sauce glaze and topped with our delicious spicy garlic aioli.
Recipe by Karen D. Insignares
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 12 Sliders


  • 1.5 lbs ground beef ($4.28)
  • 2 tablespoon soy sauce ($0.12)
  • 1 tablespoon white vinegar ($0.02)
  • 1 tablespoon granulated sugar ($0.02)
  • 2 garlic clove, minced ($0.1)
  • 1/2 inch ginger, minced ($0.06)
  • 1/2 teaspoon red pepper flakes ($0.02)
  • 12 slider buns ($3.49)
  • 2 plum tomatoes, sliced ($0.56)
  • 1 cup thinly sliced cabbage ($0.41)


  • 2 tablespoon soy sauce ($0.12)
  • 1 tablespoon honey ($0.11)
  • 1 garlic clove, minced ($0.05)
  • 1/2 inch ginger, minced ($0.06)

Garlic Aioli

  • 3-4 tablespoon Mayonnaise ($0.18)
  • 2 teaspoon fresh parsley, minced ($0.02)
  • 2-3 teaspoon lemon juice ($0.02)
  • 3 garlic cloves, minced ($0.15)
  • 1/4 jalapeño, minced ($0.07)
  • 1/4 teaspoon kosher salt ($0.01)
  • 1/8 teaspoon coarse black pepper ($0.01)


  • First, you want to marinade the beef. In a medium bowl mix until combined ground beef, soy sauce, white vinegar, sugar, garlic, ginger, and red pepper flakes. Divide into 12 balls and form into patties with a dimple in the middle. Separate patties using parchment paper, cover, and leave in the fridge for at least an hour.
  • In the meantime, prepare your toppings, glaze, and sauce.
  • Slice the cabbage and tomatoes.
  • For the glaze mix soy sauce, honey, garlic, and ginger in a small container and set aside.
  • For the garlic aioli mix all the ingredients in a small bowl. Start with the smallest measurement and adjust to taste. There are times where the garlic will be too strong and need more mayonnaise and lemon juice to cool it down.
  • Ready an outdoor grill to medium high heat and cook the patties for 3-4 minutes on each side. Brush the glaze on the cooked side and cook for another 1-2 minutes. The glaze burns quickly, so keep an eye on them once you add the glaze.
  • Toast up the buns and assemble sliders. I found adding the aioli to the bread with the patties laying on it made it less slippery.

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