Beef Sliders Recipe

Mix

Place ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, and garlic powder. Gently combine with your hands or a fork until ingredients are evenly distributed; avoid overworking the meat to keep patties tender.

Form patties

Divide mixture into 8 equal portions (about 2 ounces each). Lightly roll each portion into a ball, then flatten to a 2 1/2- to 3-inch diameter patty about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook

Heat a large skillet or griddle over medium-high heat and lightly oil if not nonstick. When hot, add patties in a single layer without crowding (cook in batches if needed). Cook 2 to 3 minutes per side for medium, or until an instant-read thermometer reads 145°F (63°C) for medium. During the last 30–45 seconds of cooking, place half a cheese slice on each patty, cover the skillet with a lid to melt cheese.

Toast buns

While patties rest briefly, split the slider buns. Spread softened butter on the cut sides. Place buns butter-side down on a separate skillet or on the griddle over medium heat and toast until golden, about 1 to 2 minutes.

Onions

If you prefer caramelized onions: in the same skillet used for patties, reduce heat to medium-low, add a scant teaspoon of oil or butter, add thinly sliced onion and cook stirring occasionally until soft and golden, about 8–12 minutes. For raw onions, use as-is.

Assemble sliders

Spread about 1 teaspoon of sauce onto the bottom half of each toasted bun. Place a lettuce leaf (if using), add the cheese-topped beef patty, top with a pickle slice and a bit of caramelized or raw onion, then spread a little sauce on the top bun and close the slider.

Combine sauce

In a small bowl whisk together mayonnaise, ketchup, Dijon mustard, pickle juice, and paprika until smooth and well combined. Taste and adjust seasoning — add more pickle juice or ketchup to adjust tang and sweetness. Use immediately or refrigerate up to 3 days.