Beef Sliders Recipe

Mixing

In a medium bowl, combine the ground beef, grated onion, Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking the meat to keep patties tender.

Forming

Divide the mixture into 12 equal portions (about 1.6 oz / 45 g each). Lightly press each portion into a flat round patty slightly larger than the slider buns, making a shallow dimple in the center of each patty to prevent doming while cooking.

Cooking

Heat a large skillet or griddle over medium-high heat and add the vegetable oil. Once shimmering, add patties in a single layer without crowding (cook in batches if needed). Cook 2-3 minutes on the first side until a brown crust forms. Flip and immediately top each patty with a portion of cheddar (about 0.5 oz per patty). Cook another 1.5-2 minutes for medium, or longer to desired doneness. Remove patties to a plate and tent loosely with foil.

While patties rest or up to 1 day ahead, whisk together mayonnaise, minced chipotle, adobo sauce, lime juice, smoked paprika, minced garlic, and salt in a small bowl. Taste and adjust heat or acidity — add more minced chipotle for heat or additional lime for brightness. Refrigerate until ready to use.

Toast Buns

Split slider buns and brush cut sides lightly with softened butter. Toast on the griddle or in a skillet over medium heat until golden brown, about 1-2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching closely.

Build Sliders

Spread about 1 teaspoon of chili aioli on the bottom half of each toasted bun. Place a lettuce leaf if using, then a cheddar-topped beef patty, and 1 pickle slice (or two halved) on each. Spoon a little more aioli on the top bun if desired, close sliders, and serve immediately.

Serving

Arrange sliders on a platter and serve warm. Leftover aioli keeps refrigerated up to 5 days; cooked patties refrigerate 2–3 days.