Classic Slider Recipe

Prepare meat

Place 1 lb ground beef in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the beef. Gently mix with your hands or a fork just until combined — do not overwork the meat to keep sliders tender.

Portion

Divide the meat into 8 equal portions (about 2 oz each). Lightly form each portion into a loose round patty about 2 to 2.5 inches in diameter and roughly 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tsp vegetable oil, spreading to coat. When shimmering, place patties on the hot surface leaving a small gap between them. Cook 2 to 3 minutes without moving until a brown crust forms. Flip and cook another 1.5 to 2 minutes for medium, or longer to your desired doneness.

Melt cheese

After flipping and about 1 minute before patties are done, place half a slice of American cheese (folded if needed) on each patty. Cover the skillet with a lid for 30–45 seconds to help the cheese melt evenly. Remove patties to a plate and rest for 1–2 minutes.

Prepare buns

Split the 8 slider buns and spread the softened butter evenly on the cut sides. Place buns butter-side down on the hot skillet or griddle for about 30–60 seconds until lightly toasted and golden. Remove and set aside.

Prepare condiments

Mix yellow mustard and ketchup together in a small bowl (or use straight from bottle). If using the optional quick sauce, stir together 1/4 cup mayonnaise, 1 tsp sweet pickle relish and 1/4 tsp hot sauce until smooth.

Assemble sliders

On each toasted bottom bun, spread a thin layer of mustard-ketchup or a teaspoon of the quick sauce. Place a leaf of lettuce (or a small piece torn to fit), then top with a warm cheeseburger patty, a pickle slice, and a few thin slices of red onion. Spread condiment on top bun and close the slider.

Serve

Arrange sliders on a platter and serve immediately while warm. Leftovers can be chilled and reheated gently in a skillet or oven.

If making the optional sauce, spoon about 1 tsp on each bottom bun instead of mustard-ketchup. Store any leftover sauce covered in refrigerator for up to 5 days.