2 Am Slider Recipe

Peel and thinly slice the yellow onions into half-moons about 1/8-inch thick (you should have ~2 cups).

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter melts and begins to shimmer.

Add the sliced onions, 1/4 teaspoon salt, and 1 teaspoon brown sugar. Stir to coat and spread onions into an even layer in the pan.

Cook, stirring every 3–5 minutes, adjusting heat as needed to maintain a gentle sizzle (lower to medium-low if browning too quickly). Continue for 20–30 minutes until onions are deeply golden and soft.

In the last 2 minutes, stir in 1 teaspoon balsamic vinegar to deglaze and enhance flavor. Remove from heat and set aside.

Divide the 1 lb ground beef into 8 equal portions (about 2 ounces / 56 g each). Gently form into patties slightly larger than the slider buns, about 1/2-inch thick. Do not overwork the meat.

Season both sides of each patty with the 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon olive oil. When hot, add patties (work in batches if needed) and cook 2–3 minutes per side for medium, or until desired doneness. If using cheese, place half-sliced cheese (folded to fit) on patties in the last 30–45 seconds and cover to melt.

While patties cook, split the slider buns horizontally. Spread the softened butter on cut sides and toast buttered sides in a separate pan or under a broiler until golden (about 1–2 minutes).

Transfer cooked patties to a plate and keep warm.

On the bottom half of each toasted bun, spread approximately 1/2 teaspoon yellow mustard and 1/2 teaspoon ketchup (adjust to taste).

Place one cooked beef patty on top of the sauce on each bun.

Top each patty with a generous spoonful (about 1 tablespoon) of caramelized onions.

Add one dill pickle slice on top of the onions for each slider.

Cover with the top bun and gently press to combine. Serve immediately while warm.