Beef Heart Sliders

by Jefferson Munroe

Perfect for the grill, fine in the broiler. If you cook these in a pan be sure to fry up your buns in the leftover fat. I like to use slab bacon for the added smokiness, but any of the fats will create the “4:1” meat-to-fat ratio. Any less fat and you’ll run the risk of a dried-out burger.


  • 4 parts beef heart meat
  • 1 part slab bacon (or pork belly, or fatback)
  • 8 slider buns
  • ½ lb. of sliced cheese
  • Optional: accompaniments (condiments like ketchup, mustard, mayonnaise, etc.)
Beef Heart Sliders

Sybil Teles

When you are grinding heart meat, the key is to keep your cool; your meats will be easier to trim and slice if partially frozen. I put the grinder in the freezer in order to ensure that it doesn’t heat the meat up. By keeping everything at freezing temperatures, you ensure that the grinding blade cuts the meat—as opposed to smearing it across the grinding plate. That would turn your lovely beef heart into something mealy and grotesque. Be sure to knead the ground heart a bit prior to making patties so they stick together nicely.

Place grinding attachment with ¼-inch die in the freezer. A high-powered grinder is ideal, but a standing mixer with a grinding attachment will do, and a hand grinder is fine in a pinch, although it can be helpful to have a second set of hands. Just keep it chillin’ and you’ll be fine. Trim and cube the heart, remove the rind from the slab bacon and cube. Mix them together, spread on a sheet pan and place in the freezer until partially frozen. Grind the meat into a bowl and mix thoroughly by hand, then form patties. Grill over med-high heat, top with cheese and your preferred condiments.