Prime Beef Cheeseburger Sliders Recipe

Form patties

Divide the 1.5 lb ground prime beef into 6 equal portions (about 4 oz each). Gently form each portion into a 2.5–3 inch diameter patty about 3/4 inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming during cooking. Handle the meat minimally to avoid compacting.

Season both sides of each patty with kosher salt (about 1 tsp total across all patties) and freshly ground black pepper (about 1/2 tsp total). Lightly brush or rub 1 tbs Worcestershire sauce across the top of the patties for flavor.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tsp vegetable oil and spread to coat. Place patties onto the hot surface leaving space between them. Cook without moving for 2.5–3 minutes until a brown crust forms.

Flip the patties and immediately place one slice of cheddar on each patty. Cook another 2–3 minutes for medium (adjust time ±1 minute for desired doneness). Remove patties to a plate and tent loosely with foil to keep warm.

While patties are cooking or after removing them, slice the slider buns if not already split. Spread softened unsalted butter evenly on the cut sides (about 2 tbs total).

Place the buttered buns cut-side down on the same skillet/griddle over medium heat until golden brown and slightly crisp, about 1–2 minutes. Remove and set aside.

Wash and dry lettuce leaves. Trim the tomato and cut into 6 thin slices (about 1/8–1/4 inch thick). If using pickles, have 6 slices ready.

Spread about 1/2 teaspoon of Dijon mustard on the bottom half of each toasted bun (3 tsp total across all buns).

Place one warmed cheeseburger patty on each Dijon-spread bun bottom. Top each patty with a lettuce leaf and one tomato slice. Add pickles if desired.

Cap with the top bun. Serve immediately while hot. Provide napkins—these sliders are best eaten fresh.