Parlour Slider * Recipe

Form meat blend

Combine ground chuck, ground ribeye, and ground brisket in a large bowl. Handle the meat as little as possible — gently fold to distribute the three cuts evenly. Divide the mixture into 8 equal portions (about 2/3 to 3/4 cup or ~4 oz each) and loosely form into round patties slightly larger than the slider rolls (they will shrink while cooking). Do not over-compact.

Season patties

Lightly season both sides of each patty with kosher salt and freshly ground black pepper just before cooking to avoid drawing out moisture prematurely.

Cook patties

Heat a cast-iron griddle or large skillet over medium-high heat until very hot. Add the neutral oil and spread to coat. Working in one or two batches to avoid crowding, place the patties on the griddle. Press down with a spatula for 10–15 seconds if you want a slightly flattened slider texture. Cook 2–3 minutes on the first side without moving, until a brown crust forms. Flip and cook another 1.5–2 minutes for medium doneness. In the last 30–45 seconds of cooking, place a slice of white American cheese on each patty and cover the pan or tent with a lid to melt the cheese quickly. Transfer cooked patties to a plate and tent loosely with foil to keep warm.

Prepare rolls

Preheat the oven to 350°F (175°C). Slice the Hawaiian slider roll cluster horizontally if still attached; separate top and bottom halves. Mix the softened unsalted butter with the mayonnaise and Dijon mustard until smooth. Evenly spread the butter mixture on the cut sides of both the top and bottom halves of the rolls.

Toast rolls

Place the buttered roll halves on a baking sheet, buttered side up, and toast in the preheated oven for 5–7 minutes until edges are lightly golden and butter has slightly melted into the bread. Remove from oven.

Assemble sliders

Place the bottom half of the toasted rolls on a cutting board. Arrange the warm cheese-topped patties across the bottom half (2–3 patties per cluster depending on roll size; for 8 individual sliders place one patty per roll). If using, add a slice of dill pickle and a little finely chopped yellow onion on top of each patty. Place the top half of the rolls over the patties and press gently to compress the sliders slightly.

Finish

If serving immediately, cut the cluster into individual sliders if needed. Serve warm. Leftover patties can be refrigerated up to 3 days; reheat gently on a skillet and re-toast rolls briefly before assembling.