Slider Recipe

Make the slider sauce first so flavors can meld: in a small bowl combine mayonnaise, ketchup, mustard, pickle juice (or minced pickle), optional hot sauce, and black pepper. Stir until smooth. Taste and adjust salt, mustard or hot sauce as desired. Refrigerate until assembly.

Divide the ground beef into eight equal portions (about 2 ounces/55 g each). Handle the meat gently and form loose, thin patties a little wider than the mini buns; do not overwork the meat to keep patties tender.

Season both sides of each patty with a light sprinkle of kosher salt and a little freshly ground black pepper. Brush a large skillet or griddle with the vegetable oil and heat over medium-high until shimmering.

Cook patties in a single layer (work in batches if needed). Place patties on the hot surface and press gently with a spatula for even contact. Cook for 2 minutes without moving to allow a crust to form.

Flip patties and immediately top two patties at a time with enough cheese to cover. Cook another 1–2 minutes until the internal temperature reaches 160°F (71°C) and the cheese is melted. Remove onto a plate and keep warm. Repeat with remaining patties.

Preheat oven to 350°F (175°C). Arrange the split mini buns, cut side up, on a rimmed baking sheet. Brush the cut sides lightly with melted butter.

Place the baking sheet in the oven for 4–6 minutes, just until the tops are lightly toasted and buttered (you can also toast cut sides on the skillet after patties are cooked). Remove from oven.

Assemble sliders: spread about 1 teaspoon of prepared sauce on the bottom half of each bun. Place a lettuce leaf or a small amount of shredded lettuce on the sauce to keep buns from getting soggy.

Place a cheeseburger patty on each bottom bun. Top each patty with a pickle slice, a few rings of red onion, and a thin tomato slice (if using). Spread a small amount of sauce on the top bun and close each slider.

Arrange sliders on a platter and serve warm. If preparing ahead for a party, keep sliders on a baking sheet in a 200°F (95°C) oven to stay warm for up to 20–30 minutes; avoid drying out.