Chuck’s Sliders Recipe

Make and shape patties

Place the ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tablespoon Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide the meat into 3 equal portions (about 5.3 oz / 150 g each). Form each portion into a tight ball, then press into a flat patty slightly wider than the slider bun and about 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Toast buns

Preheat a griddle or large skillet over medium heat. Brush the cut sides of the 6 mini slider buns with the melted butter. Place buns cut-side down on the hot griddle and toast until golden, about 1–2 minutes. Remove and set aside, keep warm.

Cook patties

Raise heat to medium-high and add a little neutral oil to the pan if it looks dry. Place the patties on the hot surface, leaving space between them. Cook without moving until a brown crust forms, about 2–3 minutes. Flip and top each patty with a cheddar slice. Cook another 1.5–2 minutes for medium, or until internal temperature reaches 160°F (71°C) if you prefer well done. Remove patties to a plate and tent with foil to rest briefly.

Caramelize onions

While the patties rest, heat 1 tablespoon vegetable oil in a medium skillet over medium-low. Add the thinly sliced yellow onion, 1/4 tsp salt, and 1 tablespoon brown sugar. Cook, stirring occasionally, until the onions are soft and richly browned, about 15–20 minutes. If the pan becomes too dry or onions begin to stick, add 1–2 tablespoons of water to deglaze and continue cooking. Taste and adjust salt if needed.

Assemble sliders

Spread about 1 tablespoon of Carolina comeback sauce on the bottom half of each toasted bun. Place a cheddar-topped patty on the sauce, add 2 slices of caramelized onion per slider (or as desired), and top with two dill pickle slices. Spread a thin layer of sauce on the top bun and close the slider. Repeat for all three sliders. Serve immediately.

Make the sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon honey, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust for sweetness, acidity, or heat. Refrigerate at least 10 minutes to let flavors meld (can be made up to 1 day ahead).