Brunch Sliders Recipe

Form and season patties

Divide the ground beef into 8 equal portions (about 2 oz each). Gently form into thin patties slightly wider than the slider buns. Season both sides with kosher salt and black pepper. Press a shallow dimple in the center of each patty to help them cook flat.

Cook patties

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon softened butter and let it melt and foam. Work in batches if needed so patties aren't crowded. Cook patties 2-3 minutes on the first side until well-browned, flip, and cook another 1-2 minutes until cooked through (internal temperature 160°F/71°C) or to preference. If using cheese, place half-slices on patties in the last 30 seconds and cover briefly to melt. Transfer cooked patties to a plate and tent with foil.

Make sauce

In a small bowl combine mayonnaise, Dijon mustard, and honey. Whisk until smooth. Taste and adjust—add a pinch of salt or a little more honey if you prefer sweeter.

Toast buns

Preheat a clean skillet or griddle over medium heat. Brush cut sides of the slider buns with melted butter. Place buns cut-side down on the hot surface and toast 1-2 minutes until golden and lightly crisp. Remove and keep warm.

Spread about 1 teaspoon of the prepared sauce on both the top and bottom of each toasted bun before assembling.

Prepare vegetables

Slice the tomato into 8 thin rounds. Thinly slice the red onion into rings and separate. If lettuce leaves are large, trim or tear to fit slider bun diameter. Drain pickle slices on paper towel if watery.

Assemble sliders

Place bottom bun on a work surface, spread with sauce, top with a lettuce leaf, then a cooked patty (with or without cheese), a slice of tomato, a pickle slice, and a few red onion rings. Top with the sauced top bun. Repeat for remaining sliders.

Fry eggs (optional)

If adding eggs, heat 1 tablespoon oil or butter in a nonstick skillet over medium. Crack eggs and fry to desired doneness—sunny-side up or over-easy recommended for runny yolks that make the sliders 'brunchy.' Season with a pinch of salt and pepper. Place one egg on top of each patty before adding tomato and pickles, or directly on the patty before the top bun, as desired.

Arrange sliders on a platter and serve immediately while warm. Provide extra sauce on the side and napkins. Leftover components (unassembled) refrigerate up to 2 days; reheat patties gently and assemble before serving.