Sirloin and Black Truffle Sliders

black truffle sliders

These Black Truffle Sirloin Sliders are as heady and aromatic as you think they are. I’ve used jarred black truffles, but there’s no reason you can’t use fresh truffles.

Sirloin and Black Truffle Sliders 

Print This Recipe Total time Yield 8Source Adapted from Jeremiah TowerPublished
black truffle sliders


  • 1 pound ground sirloin
  • 3 ounce jarred black truffles (drained, sliced and roughly chopped)
  • 1 small bunch watercress (leaves only)
  • 2 tablespoon extra-virgin olive oil (separated)
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper (as needed for seasoning)
  • 8 slider buns (sliced and toasted)
  • mayonnaise (as needed, optional)


In a bowl, gently combine the sirloin and chopped truffle; shape into 8 thick slider-sized burgers. Set the sliders on a plate, cover with plastic wrap. Refrigerate 8 to 24 hours before cooking.

Wash and dry the watercress then toss it with 1 tablespoon olive oil and the lemon juice. Season with salt and pepper; set aside.

In a large heavy skillet, heat the remaining 1 tablespoon olive oil until shimmering. Season the sliders on both sides with salt and pepper; cook over medium-high heat until browned, about 2 minutes per side for rare to medium rare, or to taste. Don’t crowd the pan, work in batches if necessary. 

Arrange the dressed watercress on the bottoms of the toasted slider buns. Top each with a cooked slider. Spread a little mayonnaise (if using) onto the bun tops and place them on top of the sliders. Serve immediately.