Copycat Applebees Bourbon Street Mushroom Swiss Burger Sliders
If you have ever ordered the Bourbon Street Mushroom Swiss Burger at Applebee’s, you know it is all about that deep, smoky sweetness and the savory hit of garlic mayo. It is a restaurant classic for a reason! However, when you look at the ingredients in traditional restaurant glazes, you will often find high-fructose corn syrup, seed oils, and artificial “smoke” flavors.
As part of my “Better Than” recipe series, I wanted to take those iconic New Orleans-inspired flavors and give them a total “Good Stuff” makeover. These Copycat Bourbon Street Sliders use my signature sheet-pan “Big Patty” method, making them perfect for a quick weeknight dinner or a crowd-pleasing appetizer. We are swapping the processed sugars for raw honey and finishing the mushrooms and onions directly in a clean-label glaze.
The “Good Stuff” Ingredient Swaps
To keep this recipe clean-label and soy-free, we are making a few intentional swaps:
- Coconut Aminos as a swap for soy, they have great flavor and it’s an excellent clean choice!
- Raw Honey to get that signature sticky sweetness and deep umami flavor, a great swap for refined sugar.
- The Mayo: Most restaurant “aioli” is made with soybean oil. My version swaps that for Avocado Oil Mayo!
- Freshly Minced Garlic. Real garlic provides a sharp, authentic bite that powders simply cannot match. Look for garlic grown in the USA, to learn more about why check out my garlic simple swap!
- The Buns: Standard buns often contain dough conditioners. I prefer my Homemade Hawaiian Slider Buns or an Organic Brioche Bun (check for unbleached flour and real honey!).
The “Good Stuff” Difference: At a Glance
| Feature | Restaurant Version | The Good Stuff Copycat |
| Primary Oil | Soybean or Canola Oil | Avocado Oil (Heart-healthy fats) |
| Glaze Base | High Fructose Corn Syrup & Soy Sauce | Raw Honey & Coconut Aminos |
| Garlic Flavor | “Natural Garlic Flavoring” | Freshly Minced Garlic |
| Bun Topping | Liquid Margarine | Butter & Garlic Salt |
Frequently Asked Questions
Does the alcohol in the bourbon cook off?
Yes! We simmer the bourbon in the glaze with the mushrooms and onions, and then bake the sliders in the oven. This process cooks off the alcohol, leaving behind only the rich, oaky flavor notes. If you prefer to leave it out, you can swap the bourbon for an extra tablespoon of coconut aminos.
Can I make the garlic mayo ahead of time?
Absolutely. In fact, I recommend making the Fresh Garlic Mayo at least 30 minutes (or even a day) in advance. This gives the fresh garlic time to fully infuse into the avocado oil mayo for the best flavor.
What are Coconut Aminos?
Coconut aminos are a clean-label alternative to soy sauce. They are made from the sap of coconut palms and are naturally gluten-free and soy-free with a slightly sweeter, less salty finish than traditional soy sauce.
Check Out My Other Slider Recipes!
If you love the ease of sheet-pan sliders, you have to try these other “Good Stuff” favorites:
- The Ultimate Copycat Big Mac Sliders- with Clean Ingredient Options: All the flavors of the classic “Special Sauce” with none of the additives.
- Copycat Chili’s Santa Fe Burger Sliders: Featuring my zesty, lime-infused Santa Fe sauce and fresh guacamole.
- Easy Oven-Baked Cheeseburger Sliders: The perfect clean-label cheeseburger slider for the whole family.
Step-by-Step: How to Make Santa Fe Sliders
Step 1: The “Big Patty” Method
Press 1½ lbs of ground beef into a 9×13 baking dish. Season with all of the seasonings listed under sliders . Press it down evenly to fill the entire pan. Do not over work or over the mix the meat before pressing in the pan.
Note: The meat will shrink slightly as it cooks-this is totally normal!
Step 2: The First Bake
Bake the beef at 425°F for 15 minutes. Let it sit for a minute to reabsorb the juices, then carefully drain off the remaining grease.
Step 3: While the Beef Bakes
Melt 1 tbsp butter in a skillet over medium heat. Add the mushrooms and onions. Sauté for 8 to 10 minutes until they are soft and beginning to brown. Pour the coconut aminos, honey, bourbon, and minced garlic into the skillet with the mushrooms and onions. Simmer for 3 to 5 minutes over medium-low heat. Stir frequently until the liquid reduces into a thick, sticky glaze that coats the vegetables completely. Remove from heat. Mix together the ingredients for the garlic mayo.
Step 3: Assemble & Melt
Slice your slider buns in half horizontally. Place the bottom buns in a pan, the beef patty, and a layer of swiss cheese. Top with the other half of the buns. Brush on the butter glaze. Bake at 350°F for 15–20 minutes until golden.
Party FAQ & Expert Tips
Can I make the sauce ahead of time?
Yes! The flavor actually improves if it sits in the fridge for about an hour. It stays fresh in a glass jar for up to 5 days.
What’s the best way to make these ahead?
You can have your patty, mushrooms/onion topping and garlic mayo all made a day in advance. Assemble and bake when ready! You may need to bake them a bit longer since it’s cold- just cover with foil if the buns begin to brown too quickly.
Copycat Applebees Bourbon Street Mushroom Swiss Burger Sliders
A sweet, savory New Orleans-style slider featuring mushrooms and onions caramelized in a honey-bourbon glaze, finished with a zesty fresh garlic mayo.
Ingredients
The Sliders:
- 1½ lbs Ground Beef (Grass-fed is a great option!)
- 1 tsp Ground Cumin
- ¾ tsp Smoked Paprika (or Sweet Paprika for a milder vibe)
- ¾ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ¼ tsp Cayenne Pepper (increase to ½ tsp if you want more "heat")
- 12-15 count Slider buns
- 12-15 slices Swiss Cheese
Garlicy Butter Topping
- 2 tbsp butter, melted
- 1/2 tsp Garlic salt
The Bourbon-Glazed Mushrooms & Onions:
- 8 oz fresh mushrooms, sliced
- 1 small Onion, thinly sliced
- 1 tbsp butter
- 1/4 cup Coconut aminos
- 2 tbsp Raw honey
- 1 tbsp Real bourbon (optional)
- 1 tsp Freshly minced garlic
The Fresh Garlic Mayo:
- 1/3 cup Avocado oil mayonnaise
- 1-2 cloves Fresh garlic, very finely minced or pressed
- 1/2 tsp Fresh lemon juice
- 1/4 tsp smoked paprika
Instructions
- Prep the Beef: Preheat oven to 425°F. Press the ground beef into an even layer in a 9x13-inch baking dish. Season generously with the seasonings listed in the sliders ingredient section.
- Bake the Patty: Bake for 15 minutes. Carefully drain off the excess grease and set the beef patty aside to rest.
- Caramelize the Toppings: While the beef bakes, melt 1 tbsp butter in a skillet over medium heat. Add the mushrooms and onions. Sauté for 8 to 10 minutes until they are soft and beginning to brown. Pour the coconut aminos, honey, bourbon, and minced garlic into the skillet with the mushrooms and onions. Simmer for 3 to 5 minutes over medium-low heat. Stir frequently until the liquid reduces into a thick, sticky glaze that coats the vegetables completely. Remove from heat.
- Mix the Fresh Garlic Mayo: In a small bowl, whisk together the avocado oil mayo, freshly minced garlic, lemon juice, and paprika. Let this sit for at least 10 minutes.
- Assemble for Melting: Reduce oven heat to 350°F. Slice the slider buns horizontally. Add a layer of cheese, the beef patty, and the glazed mushroom and onion mixture.
- The Garlic Butter Bake: Place the top buns on. Brush the tops with 2 tbsp melted butter and sprinkle evenly with garlic salt. Bake for 15 minutes until the cheese is bubbly and the buns are a beautiful golden brown.
- Serve: Remove the top layer of slider buns and spread a generous layer of the fresh garlic mayo on the buns. Slice into individual sliders and serve hot!
Notes
Find more recipes like this at thegoodstuffbakeshop.com
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving:Calories: 220Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 11gCholesterol: 47mgSodium: 250mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g
Nutrition information is calculated automatically as a courtesy and is an estimate only. Accuracy is not guaranteed as values can vary based on specific brands and preparation methods used.
