Henry Bain Steak Burger Sliders Recipe

By Churchill Downs Executive Chef David Danielson

  • 8 Good quality slider buns
  • 8 each 2oz all beef burger patties
  • Green Leaf lettuce
  • 4 Roma tomatoes sliced
  • Aged white cheddar cheese sliced
  • 4 oz Henry Bain sauce
  • 8 oz Dukes mayonnaise
  • 8 oz Demi-glace
  • In a mixing bowl whisk together the henry bain sauce and the Dukes mayo until combined.  
  • Pre heat your grill on high heat.  
  • Season the burger patties heavily with salt and pepper and let them sit for up to 10 minutes before grilling.  
  • Toast your slider buns either on the grill or a non-stick skillet.  
  • Once you have grilled your burgers to the desired temperature assemble the sliders with the lettuce and tomato below the burger patties, 
  • Top with cheddar cheese, spread the henry bain aioli mixture on the top bun and add the demi-glace right on the burger and cheese.  
  • Top and serve immediately.
Henry Bain Sauce
  • 9 oz Major Greys Chutney
  • 14 oz Ketchup
  • 12 oz Chili sauce
  • 10 oz A1 steak sauce
  • 10 oz Worcestershire sauce
  • 1 teaspoon Tabasco sauce

Combine all ingredients in a food processor until smooth

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