Alexander Weiss' Beef & Pork Sliders

This Master Chef Junior winner amps up his easy-to-make sliders by adding a pinch of paprika.
By Erica Clark
Apr 29, 2015



Apr 29, 2015

Alexander Weiss
Age 15

New York City

Were you ever a picky eater?
“Yes! My favorite food used to be pasta with butter. Then my parents started encouraging me to try new things, and that’s why I like the foods I eat today.”

What lessons has cooking taught you?
“It’s helped me become more organized. Before you start, you do prep work—dicing onions, mincing garlic, measuring ingredients. I’ve transferred that sense of order to my everyday routine.”

Beef & pork sliders
Serves 4


  • 1 lb ground beef
  • 1 lb ground pork
  • 2½ Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 2 Tbsp olive oil, divided
  • 4 garlic cloves, smashed
  • 4 thyme sprigs
  • 4 Tbsp unsalted butter, melted
  • 4 slices pepper jack cheese
  • 4 cups mushrooms, sliced
  • 2 cups arugula
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 12 slider buns, toasted
  • 2 bunches kale leaves

1. Preheat oven to 400ºF. Combine beef, pork, paprika, salt, garlic powder, black pepper, and onion powder. Form patties slightly larger than the buns.

2. Coat bottom of a sauté pan with olive oil; sear both sides of patty over medium. Combine garlic, thyme, and melted butter in a small bowl. Then spoon the mixture over each burger, basting until cooked through. Top with cheese and place in oven to melt; set aside.

3. Sauté mushrooms over medium heat until brown.

4. Coat kale in olive oil; bake on a prepared sheet until crispy.

5. Toss arugula with lemon juice, olive oil, and salt and pepper to taste. Top sliders with mushrooms and arugula. Serve with kale chips. so cool! Logan amps up his aioli by adding a pinch of saffron and infusing it with hickory smoke.

Yum! Alexander serves his burger with a side of homemade onion rings. Get the recipe at

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Photo Credit: Ryan Liebe

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