Method

Beef Slider Patties

Form patties

Divide 0.5 lb Certified Angus ground beef into three equal portions (about 2.67 oz / 75 g each). Gently form each portion into a loose round patty about 2.5–3 inches (6–7.5 cm) in diameter and roughly 1/2 inch (12 mm) thick. Do not overwork the meat to keep patties tender.

Season patties

Lightly brush or sprinkle each patty with Worcestershire sauce. Season both sides evenly with the kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 tsp oil and swirl to coat. Place patties in the pan leaving a little space between them. Cook for 2 minutes on the first side without moving to develop a crust. Flip and cook another 1.5–2 minutes for medium doneness (adjust 30–60 seconds for rarer or more well-done).

Add cheese

During the last 30–45 seconds of cooking, lay one slice of cheese over each patty and cover the pan with a lid to melt the cheese quickly.

Remove patties from pan and let rest on a plate for 1–2 minutes while you prepare buns and toppings.

Buns & Cheese

Toast buns

Split the 3 mini slider buns. Spread the softened butter evenly on cut sides. Place buttered cut sides down in a clean skillet over medium heat or under a broiler 1–2 minutes until golden and toasted. Watch closely to avoid burning.

If using broiler, keep buns one rack below element and remove as soon as edges color.

Toppings & Finish

Assemble sliders

On each bottom bun place one lettuce leaf, then the cheesy beef patty. Top each patty with two pickle slices and a few rings of thinly sliced onion. Spread 1/3 tsp ketchup, 1/3 tsp mustard, and about 1/3 tsp mayonnaise (if using) on each top bun and place on top of the patty to finish.

Serve

Serve immediately while hot. Leftover patties can be kept refrigerated up to 2 days (reheat gently).

Certified Angus Beef Sliders (3) Recipe