Og Burger Sliders Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder, and black pepper. Whisk until smooth and refrigerate at least 20 minutes to let flavors meld. Keeps up to 5 days refrigerated.

Form patties

Divide 1.5 lb ground beef into 12 equal portions (about 2 oz or 56 g each). Gently roll each portion into a loose ball, then flatten into discs slightly wider than the slider buns (about 2.5–3 inches diameter). Do not overwork the meat; compact gently so patties hold together but remain tender.

Season both sides of each patty lightly with kosher salt and freshly ground black pepper just before cooking.

Heat a large nonstick skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat. When shimmering, place patties on the hot surface in a single layer leaving a small gap between them so they cook evenly.

Cook patties 2–3 minutes without moving until well browned on the bottom. Flip and immediately top each patty with a halved American cheese slice. Cook another 1.5–2 minutes until cheese is melted and internal temperature reaches 160°F (71°C) or cooked to your preference.

Transfer cooked patties to a plate and tent loosely with foil to keep warm while you toast buns.

Brush the cut sides of the 12 slider buns with softened butter. Place cut side down on the hot griddle or a separate skillet over medium heat. Toast 1–2 minutes until golden brown and slightly crisp; remove.

Spread about 1 teaspoon of Backyard Burger Sauce on the bottom half of each toasted bun (adjust to taste).

Place a cheese-topped patty onto each sauced bottom bun. Top each patty with a single pickle slice, a small pinch (about 1 tablespoon) of shredded lettuce, one thin tomato slice (trim to fit slider if needed), and a few thin red onion rings (optional).

Spread a light smear (about 1/2 teaspoon) of extra sauce on the top bun, close the slider, and gently press to set.

Serve sliders warm on a platter. Yield: 12 sliders. Recommend serving immediately so buns remain crisp and cheese warm.