Classic Sliders* Recipe

Make and shape patties

Place the ground black angus beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands or a spatula until just incorporated—do not overwork the meat. Divide the mixture into 12 equal portions (about 2 ounces/56 g each). Lightly form each portion into a small, thin patty slightly wider than the buns, creating a shallow depression in the center of each patty with your thumb to prevent puffing while cooking.

Chill (optional)

For firmer patties that hold together on the griddle, place the shaped patties on a tray, cover, and chill in the refrigerator for 10–15 minutes while you prepare other components.

Heat a large skillet or sauté pan over medium heat. Add 1 tablespoon olive oil. When hot, add the thinly sliced onion and toss to coat. Sprinkle the onions with the sugar and sea salt. Cook, stirring occasionally, until the onions become soft and golden brown, about 12–15 minutes. If the pan becomes too dry or the onions begin to stick, add a splash of water (1–2 tablespoons). Remove from heat and keep warm.

Heat a large cast-iron griddle or heavy skillet over medium-high heat until very hot (about 5 minutes). Lightly oil the surface or brush patties with a little oil. Place the patties on the hot surface with space between them. Cook for 2–3 minutes without moving until a brown crust forms on the bottom.

Flip the patties and immediately top each with a half slice of gouda (if using 6 full slices, place each slice across two patties; alternatively use individually cut slices so each patty gets cheese). Cook another 1.5–2 minutes for medium doneness (adjust time for preferred doneness). Cover the pan with a lid or tent foil for 30–45 seconds to help the cheese melt evenly.

When patties are cooked to your liking and cheese is melted, transfer them to a plate and tent loosely with foil to rest for 2 minutes.

While patties cook, spread softened butter on the cut sides of each slider bun. Heat a separate skillet over medium heat or use the griddle space left from cooking patties. Place buns butter-side-down and toast until golden, 1–2 minutes. Remove and keep warm.

If using, spread a thin smear (~1/4 tsp) of Dijon mustard on the bottom half of each bun. Place a cheesy patty on each bottom bun, top with a spoonful (about 1 teaspoon) of grilled onions, add a drizzle (about 1/2 teaspoon) of original steak sauce over the onions, and add a pickle slice if desired. Cap with the top bun.

Arrange sliders on a platter and serve immediately with extra steak sauce on the side.