Name: Loose Moose / Antler Rooms Oklahoma Style Sliders Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil or neutral oil; 1 large yellow onion; 1 tbs butter; 3 pieces mini steamed slider buns (or small potato buns); 3 slices American cheese slices; 1 tbs softened butter (for toasting buns); 6 slices dill pickles (thinly sliced); 0.25 cups mayonnaise; 1 tbs ketchup; 1 tsp yellow mustard; 1 tbs sweet pickle relish; 0.5 tsp apple cider vinegar; 0.25 tsp Worcestershire sauce; 1 dash hot sauce (optional); 0.125 tsp salt; 0.0625 tsp black pepper

Method

Loose Moose Sauce (Oklahoma-style burger sauce)

Make the sauce

Whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, Worcestershire sauce, and hot sauce in a small bowl. Season with salt and black pepper to taste. Chill in the refrigerator while you prepare the other components so flavors meld (at least 10 minutes).

Onions

Prepare and caramelize onions (quick sauté)

Peel and thinly slice the yellow onion. Heat a skillet over medium heat, add butter and 1/2 tsp oil if needed. Add the sliced onion and cook, stirring occasionally, until soft and golden-brown, about 8–12 minutes. Remove from pan and keep warm. These onions will sit on the sliders — for a lighter onion presence you can cook only until softened (4–5 minutes).

Burger Patties

Form and cook smashed patties

Divide the ground beef into 3 equal portions (about 5.3 oz/150 g each). Gently roll each portion into a loose ball — do not overwork. Heat a large heavy skillet or cast-iron griddle over high heat until very hot. Add 1 tablespoon vegetable oil and spread. Place one beef ball on the hot surface and immediately smash flat with a heavy spatula or burger press to about 1/4-inch thickness. Season the exposed top with a pinch of kosher salt and a grind of black pepper. Cook without moving until edges brown and crisp, about 2 minutes. Flip carefully, place one slice of American cheese on the patty, and cook the second side about 30–45 seconds until cheese melts and the patty is cooked through. Repeat with remaining beef balls, working quickly so skillet stays hot; cook patties in batches if necessary. Keep finished patties warm on a plate tented with foil.

Buns & Assembly

Toast buns

Split the steamed slider buns and lightly butter the cut sides. Return skillet to medium heat and toast buttered sides face-down until golden, about 30–60 seconds. If you prefer true steamed buns, briefly steam or microwave wrapped in a damp towel for 15–20 seconds instead of toasting.

Assemble sliders

Spread about 1 tablespoon of Loose Moose sauce on the bottom half of each bun. Place a cheese-topped smashed patty on each bottom bun. Top each patty with 2 slices of the caramelized onion (or more to taste) and 2–3 icebox pickle slices. Add a small dollop of additional sauce on the top bun if desired. Close sliders and serve immediately.