Sliders Recipe

In a small bowl combine mayonnaise, Dijon mustard, brown sugar, hot sauce, lemon juice, smoked paprika, garlic powder, and black pepper. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate while preparing sliders so flavors meld.

Place the ground beef in a bowl. Add kosher salt, freshly ground black pepper, and Worcestershire sauce. Gently mix until just combined—do not overwork the meat to keep burgers tender.

Divide the mixture into 12 equal portions (about 2 oz / 55 g each). Form each portion into a small patty about the diameter of the slider buns and roughly 1/2 inch thick. Make a slight depression in the center of each patty with your thumb to prevent doming while cooking.

Heat a large cast-iron skillet or griddle over medium-high heat and lightly oil the surface. When the pan is very hot, place patties on it, leaving a little space between each. Cook for 2–3 minutes without moving to form a crust.

Flip patties and immediately top each with a small piece or sprinkle of shredded cheddar. Cook for another 1.5–2 minutes for medium doneness (adjust time for preferred doneness). Remove patties to a plate and tent loosely with foil to keep warm.

Preheat the oven to 350°F (175°C). Halve the slider buns horizontally if not pre-split.

Arrange the bottom halves of the buns on a baking sheet. Spread about 1 teaspoon of the Dockside Sauce on each bottom bun.

Place a warm beef patty with melted cheddar on each sauced bottom bun. Top each patty with a dill pickle slice and a few rings of thinly sliced red onion (about a teaspoon). Add any optional garnishes like parsley or pickled jalapeños to taste.

Brush the inside of the top buns with melted butter and sprinkle lightly with sesame seeds if using. Place tops over assembled sliders.

If serving immediately and you like the buns slightly toasted and the cheese more melted, bake the assembled sliders 4–6 minutes in the oven until warm. Remove, cut into individual sliders if they were baked as a tray, and serve hot with extra Dockside Sauce on the side.