Sliders (2) Recipe
Angus beef patties, topped with cheddar jack cheese, our House – made coleslaw & 1,000 Island dressing.
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Ingredients
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Beef Patties
Cheese
House-made Coleslaw
1,000 Island Dressing
Buns & Finish
Method
Beef Patties
Form patties
Divide the 0.5 lb ground Angus into two equal portions (about 4 oz each). Lightly shape each portion into a compact round patty roughly the diameter of your slider buns (about 2.5–3 inches). Do not overwork the meat; handle gently so patties stay tender.
Season
Pat both sides of each patty dry with a paper towel and season evenly with kosher salt (about 1/8 tsp per side) and a light sprinkle of freshly ground black pepper.
Cook
Heat a skillet or griddle over medium-high heat and add 1 tsp neutral oil. When the oil is shimmering, add patties leaving a small gap between them. Cook 2.5–3 minutes on the first side without moving to develop a crust. Flip and cook 1.5–2 minutes on the second side for medium (internal ~145–155°F). During the last 30–45 seconds of cooking, place one slice of cheddar-jack on each patty and cover the skillet with a lid or aluminum foil to melt the cheese quickly. Remove patties to a plate and tent loosely with foil to rest.
House-made Coleslaw
In a medium bowl combine 1/2 cup finely shredded green cabbage, 1/4 cup finely shredded red cabbage and 1/4 cup grated carrot. In a small bowl whisk together 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp salt and 1/16 tsp black pepper until smooth. Pour dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Chill briefly (10–15 minutes) if time allows so flavors meld.
1,000 Island Dressing
Whisk together 2 tbsp mayonnaise, 1 tsp ketchup, 1 tsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1/8 tsp Worcestershire sauce, 1/16 tsp paprika, and a pinch each of salt and black pepper in a small bowl until smooth. Taste and adjust sweetness or acidity if desired. Refrigerate until assembly.
Buns & Assembly
Assemble sliders: Spread about 1/2 tbsp (roughly) of 1,000 Island dressing on the bottom halves of each toasted bun. Place the melty cheddar-jack-topped Angus patties on the dressing. Top each patty with about 2–3 tbsp of the house-made coleslaw (adjust to preference). Add optional dill pickle slices if using. Finish with the top bun. Serve immediately while patties are warm and cheese is melty.