Rusty Ribeye Sliders Recipe

Prepare the meat

Place ground beef in a large bowl. Sprinkle in kosher salt, black pepper, and garlic powder. Add Worcestershire sauce. Gently fold the mixture with your hands or a spatula until just combined — avoid overworking to keep patties tender.

Form patties

Divide the meat into 12 equal portions (about 2 oz / 55 g each). Roll each into a loose ball, then press into flat 2.5-3 inch diameter patties about 1/2 inch thick. Make a small shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook the patties

Heat a large cast-iron skillet or griddle over medium-high heat and add neutral oil. When shimmering, add patties in a single layer without crowding (cook in batches if needed). Cook 2-3 minutes per side for medium-rare to medium, or 3-4 minutes per side for medium-well, flipping once. If adding cheese, place slices on patties during the last 30-60 seconds and cover the skillet briefly to melt.

Rest patties

Transfer cooked patties to a plate and let rest 3 minutes while you toast buns and assemble. Resting redistributes juices and keeps sliders juicy.

Combine mayonnaise, smoked paprika, Dijon mustard, finely chopped cornichons, lemon juice, hot sauce (if using), and coarse black pepper in a small bowl. Stir until smooth and taste; adjust seasoning with extra smoked paprika or lemon to your preference. Refrigerate until assembly.

Toast buns

Split the slider buns. Spread the insides lightly with softened butter. Toast cut-side down in the same hot skillet or on a griddle over medium heat until golden and crisp, about 1-2 minutes.

Assemble sliders

Spread about 1 teaspoon of Rusty Ribeye sauce on each bun bottom. Place a small handful of arugula or baby lettuce, then a rested beef patty with melted cheddar. Top with a few thin red onion slices and pickled jalapeño slices if using. Spread a little sauce on the top bun and close. Secure with a toothpick if desired.

Arrange sliders on a platter and serve immediately while warm. Serve extra Rusty Ribeye sauce on the side for dipping.