Burger Or Cheeseburger Sliders (2) Recipe

Mix and portion

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands or a spoon until combined—do not overwork. Divide the meat into four equal portions (about 2.5 oz each) and form into slightly wider-than-bun patties about 1/2 inch thick, pressing a slight dimple in the center of each to prevent doming.

Cook the patties

Heat a large skillet or griddle over medium-high heat. When hot, add a light coat of neutral oil or nonstick spray. Place the patties in the pan leaving space between them. Cook for 2 to 3 minutes without moving to develop a crust. Flip and cook 1.5 to 2 minutes for medium; during the last 30–45 seconds, top two patties with cheddar slices if making cheeseburgers and cover the pan or tent with a lid to melt the cheese. Internal temperature should reach 160°F (71°C) for well-done if desired.

Prepare buns and sauce

While patties cook, split slider buns. Spread softened butter on cut sides of buns and toast them face-down in a separate skillet over medium heat until golden, about 1 minute. In a small bowl mix mayonnaise and mustard to make the spread.

Assemble sliders

Place a thin smear of mayo-mustard on the bun bottoms. Add a lettuce leaf (or torn leaf), place a cooked patty on top, add a pickle slice and a few thin red onion rings. Cap with the bun top. Repeat for remaining sliders. Serve immediately with chosen side.

For frozen fries: follow package instructions for oven or air-fryer. For skillet fries: heat vegetable oil in a large skillet over medium-high heat until shimmering. Add fries in a single layer (cook in batches if needed) and cook, turning occasionally, until golden and crisp, 6–10 minutes depending on thickness. Remove to paper towels, salt to taste, and serve hot.

Combine mixed fresh fruit in a small bowl. If desired, toss with 1/2 teaspoon fresh lemon juice to brighten flavors and prevent browning. Chill briefly or serve at room temperature alongside sliders.