Sliders Recipe

Form and Season

Divide the 0.5 lb ground beef into three even portions (about 2.5 oz each). Gently form each portion into a small patty slightly wider than the bun (they will shrink). Season both sides with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper. Lightly press the center of each patty with your thumb to prevent doming.

Cook

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tsp vegetable oil. When shimmering, place patties on the hot surface. Cook undisturbed 2-3 minutes until a brown crust forms. Flip, brush the cooked side with 1/2 tbsp Worcestershire sauce, and cook another 1.5-2 minutes for medium-well (adjust time for desired doneness). Place 1/2 slice of cheese (or the halved slice) on each patty in the last 30 seconds and cover with a lid to melt.

Warm and Dress Pork

If using refrigerated pre-cooked pulled pork, warm 1 cup in a small saucepan over medium-low heat with 3 tbs bbq sauce and 1/4 cup thinly sliced onion. Simmer gently, stirring occasionally, until hot and saucy, about 6-8 minutes. Taste and adjust seasoning or sauce if desired.

Assemble Pulled Pork Portion

Divide the warmed pulled pork into three equal portions. Top each warmed bottom bun with a portion of the pulled pork and a slice of pickle or a little lettuce as desired.

Toast Buns

Split the 3 slider buns. Brush the cut sides lightly with the softened butter. Toast cut-side down on the griddle or in a skillet over medium heat until golden, about 1 minute. Keep warm.

Optional Quick Sauce

While buns toast, mix 2 tbs mayonnaise, 1/2 tsp mustard and 1/4 tsp hot sauce in a small bowl. Spread a thin layer on each bun top or bottom, to taste.

Assemble Beef Sliders

Place each cheese-topped beef patty on the bottom bun. Add 2 pickle slices and a small amount of lettuce or arugula. Spread sauce on the top bun if using and close the slider.

Assemble Pulled Pork Sliders

For pulled pork option, use the warmed, sauced pulled pork portions in place of patties. Top with pickles and close with the toasted bun.

Prepare Potatoes

Wash and peel (optional) the russet potato. Using a mandoline or very sharp knife, slice the potato paper-thin (about 1/16 inch). Place slices in a bowl of cold water and swish to remove excess starch for 2–3 minutes, then drain and pat completely dry on paper towels—moisture will cause oil splatter.

Fry

Pour 2 cups vegetable oil into a medium heavy-bottomed pot to a depth of about 1.5 inches. Heat oil to 350°F (175°C). Fry potato slices in small batches (do not overcrowd) for 2–3 minutes, stirring gently, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray and immediately season with 1/2 tsp kosher salt while still hot. Repeat until all slices are crisp.

Serve

Let chips cool slightly so they crisp fully. Serve a generous handful alongside the three sliders.