Cheeseburger Sliders Recipe

Make the patties

Place the ground beef in a bowl. Add salt, black pepper, onion powder, garlic powder and Worcestershire sauce. Mix gently with your hands until just combined — do not overwork. Divide into 6 equal portions (about 2.5–3 oz each) and form into thin patties slightly larger than the buns to account for shrinkage.

Preheat skillet or griddle

Heat a large skillet or griddle over medium-high heat until hot (about 3–4 minutes). If using a nonstick surface you can add a teaspoon of neutral oil; otherwise cook dry for high-fat beef.

Cook patties

Place patties on the hot surface and cook undisturbed for 2–3 minutes until a brown crust forms on the bottom. Flip and cook another 1.5–2 minutes. During the last 30–45 seconds of cooking, place a cheese slice on each patty, cover the skillet with a lid or a large bowl to melt the cheese evenly.

Prepare buns

While patties cook, split the slider buns and arrange bottoms on a baking sheet or platter. Brush the cut sides of both top and bottom buns with melted butter and sprinkle sesame seeds on tops if desired. Optional: Toast buttered cut sides in a skillet or under a broiler for 1–2 minutes until golden.

Place one cheeseburger patty on each bun bottom. Add a pickle slice and a small piece of lettuce and a few rings of red onion as desired.

Combine ketchup and mustard in a small bowl and spoon or spread about 1 teaspoon of the mixture on each bun top (adjust to taste). Place the bun top over each assembled bottom to make sliders.

Arrange sliders on a serving platter. Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a hot skillet or oven until warmed through.