Puff Puff Peppered Beef Sliders Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced onion, green bell pepper and minced jalapeño. Sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spoon and cook until mostly browned, about 5–7 minutes.

Season and finish

Stir in the coarsely ground black pepper, smoked paprika, Worcestershire sauce and kosher salt. Continue cooking until beef is fully browned and moisture has mostly evaporated, about 2–3 minutes. Taste and adjust seasoning if needed. Remove from heat and set aside to cool slightly.

Activate yeast

In a medium bowl combine warm water and sugar, stir to dissolve. Sprinkle the instant dry yeast over the surface and wait 2–3 minutes until foamy.

Make batter

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the beaten egg and evaporated milk. Pour in the activated yeast mixture and stir with a wooden spoon until a thick, sticky batter forms. The batter should be scoopable but somewhat droopy; if too stiff, add 1–2 tablespoons additional warm water.

Proof

Cover the bowl loosely with plastic wrap or a towel and let the batter rise in a warm place for 45–60 minutes, until slightly puffed and airy. It does not need to double fully — just become light and bubbly.

Heat oil

Pour 3–4 cups vegetable oil into a deep skillet or medium saucepan to a depth of about 2–3 inches. Heat over medium heat until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises steadily.

Fry puff puff

Using a two-spoon method or a small ice cream scoop (about 1.5 tablespoons per ball), drop rounded spoonfuls of batter into the hot oil, taking care not to overcrowd. Fry in batches for 2–3 minutes per side, turning once, until deep golden brown and cooked through. Remove with a slotted spoon to a paper towel–lined tray to drain. Fry enough pieces to make 12 halves (about 6 whole puff puff pieces sliced horizontally) — you may need 10–12 fritters depending on size.

Slice puff puff

Let the fried puff puff cool slightly so you can handle them. Using a serrated knife, carefully slice each puff puff horizontally to create a top and bottom for slider buns. If your puff puff are small, you can use one per slider by splitting; larger pieces yield two halves each.

Make spicy mayo

In a small bowl combine mayonnaise and hot sauce (start with 1 tablespoon; add more to taste). Stir until smooth.

Toast buns (optional)

If using slider buns and you prefer them toasted: heat a skillet over medium heat, spread a thin layer of butter or oil and toast cut sides until lightly golden, about 1 minute. For puff puff tops, you can warm them briefly in the same skillet for 20–30 seconds, cut side down.

Assemble sliders

Spread about 1 teaspoon of spicy mayo on each bottom puff puff or slider bun. Spoon 1 to 1 1/2 tablespoons of the peppered beef mixture onto each bottom. Top with a small pinch of shredded lettuce, a couple pickle slices and a few cilantro leaves. Finish with the puff puff top or bun.

Serve

Arrange sliders on a platter and serve warm as a 3pm snack. Provide extra spicy mayo and hot sauce at the table. Leftovers store chilled (separate components) for up to 2 days; reheat beef and re-fry or re-toast puff puff briefly before assembling.