Standard Burger Sliders Recipe
Make Standard Burger Sliders Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger Patties
Buns & Cheese
Toppings & Sauce
Optional Garnish
Method
Prep
Remove ground beef from refrigerator and let sit 10–15 minutes to take the chill off (helps even cooking). Preheat a griddle or large skillet over medium-high heat.
Split the slider buns and lightly butter the cut sides. If using sesame seeds, brush a little extra butter on tops and sprinkle sesame seeds. Set buns aside.
Mix mayonnaise, yellow mustard, and ketchup in a small bowl until combined; set sauce aside.
Forming & Cooking Patties
Portion and Shape
Divide the ground beef into 8 equal portions (about 2 oz / 55 g each). Gently form into loose patties about 2" (5 cm) in diameter and about 1/2" thick. Do not overwork the meat. Make a slight dimple in the center of each patty with your thumb to prevent doming while cooking.
Season
Lightly brush both sides of each patty with Worcestershire sauce, then season both sides with kosher salt and freshly ground black pepper.
Cook
Add 1 tablespoon vegetable oil to the hot griddle or skillet and spread to coat. Place patties on the hot surface leaving a little space between them. Cook until well-browned on the first side, about 2–3 minutes. Flip and cook the second side about 1.5–2 minutes for medium, or longer for more well done.
Add Cheese
During the last 30–45 seconds of cooking, place a half slice of American cheese (or a portion of cheddar) on each patty. Cover the pan briefly with a lid or a large bowl to help cheese melt evenly.
Toast Buns & Assemble
Place a leaf of lettuce on the bottom half of each bun, then a cheeseburger patty. Add a pickle slice and a few very thin red onion rings on top of the patty. Spread about 1 teaspoon of the prepared sauce on the top bun (adjust to taste). Close sliders and press gently.
If serving immediately for a group, place assembled sliders on a baking sheet and keep warm in a 200°F (95°C) oven for up to 10–15 minutes. Sprinkle with a pinch of coarse sea salt just before serving if desired.