Slider Triplets Recipe

Mix and Form

Place ground beef in a large bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp Worcestershire sauce and 1/2 tsp smoked paprika. Gently combine with your hands or a fork until just mixed—do not overwork. Divide the mixture into 12 equal portions (about 1.6 oz / 45 g each). Roll each portion into a loose ball and flatten into 2 1/2- to 3-inch patties about 1/2-inch thick.

Cook

Heat a large skillet or griddle over medium-high heat and add 1 tbsp vegetable oil, swirling to coat. When shimmering, place patties on the hot surface without overcrowding (cook in batches if needed). Cook for 2 to 3 minutes on the first side until a good crust forms. Flip and cook 1.5 to 2 minutes on the second side for medium; in the last 30–45 seconds, top six patties with cheddar slices and six with American slices, cover briefly with a lid to melt cheese. Remove patties to a plate and tent with foil to keep warm.

Quick Pickled Onions

While the patties cook, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp kosher salt in a heatproof bowl. Stir until sugar dissolves. Add the thinly sliced red onion, pressing down so the onion is submerged. Let sit at room temperature for at least 15 minutes (longer for more pickling) or refrigerate up to 4 days. Drain before using.

Make the Slaw

In a medium bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot. In a small bowl whisk 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice and 1/4 tsp black pepper. Toss dressing with cabbage and carrot until evenly coated. Taste and adjust seasoning with a pinch of salt if desired. Chill briefly or hold at room temperature while assembling sliders.

Make the quick sauce by whisking together 2 tbsp ketchup, 2 tbsp mayonnaise, 1 tsp pickle relish and 1/2 tsp hot sauce (optional) in a small bowl. Taste and adjust for sweetness or heat. Refrigerate until assembly.

Prepare Buns

Preheat the oven to 350°F (175°C). Split the 12 mini slider buns and place cut sides up on a baking sheet. Brush insides with melted butter (about 2 tbsp total). Warm in the oven for 4–6 minutes until lightly toasted and buttered.

Assemble Slider Triplets

Spread about 1/2 tsp of the sauce on the bottom of each bun. Place a cheesy patty on the bottom bun. Top each patty with a teaspoon of slaw, one or two slices of pickled red onion, and a dill pickle round. Add a small spoonful of extra sauce on top if desired, then cap with the bun top. Repeat so you have 12 assembled sliders. Garnish with chopped parsley if using.

Serve immediately while warm. Leftovers: store patties and components separately in airtight containers in the refrigerator for up to 2–3 days; reheat patties gently on a skillet and assemble fresh.