Sliders* Recipe

Form patties

Divide the ground Angus into eight equal portions (about 2 oz each). Gently form into small patties about 2.5 inches in diameter and slightly thinner in the center than the edges so they cook evenly. Do not compact the meat too much — handle lightly.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a large cast-iron skillet or griddle over medium-high heat until hot. Add the neutral oil and a little of the softened butter to the pan to prevent sticking and add flavor.

Place patties in the hot skillet in a single layer without crowding. Cook for 2 to 2.5 minutes per side for medium (adjust time ±30 seconds for rarer or more well done). Press patties lightly with a spatula to ensure good contact but avoid squeezing out juices.

During the final 30–45 seconds of cooking, top each patty with a portion of the shredded or sliced cheddar so it melts. Remove patties to a warm plate and tent with foil to rest while you assemble buns.

While patties rest, prepare the bacon jam (this can be made in advance). Chop the bacon into 1/2-inch pieces.

Place a medium sauté pan over medium heat. Add the chopped bacon and cook, stirring occasionally, until fat is rendered and the bacon is browned and slightly crisp, about 8–10 minutes.

Using a slotted spoon, remove about two tablespoons of rendered bacon fat from the pan and reserve it in the pan. Keep the remaining bacon pieces in the pan; you’ll use them in the jam. Reduce heat to medium-low and add the diced onion to the bacon fat in the pan. Sauté the onion until softened and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the brown sugar, apple cider vinegar, and maple syrup. Add the water to deglaze the pan, scraping up browned bits. Stir in freshly ground black pepper.

Simmer the mixture gently, stirring occasionally, until it thickens to a jammy consistency (about 8–12 minutes). If you prefer a smoother jam, mash some of the bacon with the back of a spoon or pulse briefly in a food processor or with an immersion blender — leave some texture. Taste and adjust sweetness or vinegar to balance.

Remove from heat and let cool slightly. The jam will thicken as it cools. Keep warm or store in the refrigerator for up to 5 days.

Preheat the oven to 300°F (150°C) or keep a warming spot. Brush the cut sides of the slider buns lightly with the melted butter.

Toast the buns, cut side up, on a sheet pan in the oven for 4–6 minutes or on a hot skillet until golden and slightly crisp.

Place one cheddar-topped patty on the bottom half of each toasted bun. Spoon about 1 to 1 1/2 teaspoons of warm bacon jam over each patty (adjust to taste). Add a pickle slice and a small handful of microgreens or baby arugula if using.

Cover with the top bun. Serve immediately while patties are hot and cheese is melted. For service as a small plate, arrange 4 sliders per plate with extra bacon jam on the side for sharing.