3 Oz Usda Certified Beef Slider Recipe

Portion and form patties

Divide the ground beef into a single 3 oz (85 g) portion. Gently form into a round patty about 3 inches (7–8 cm) in diameter and roughly 1/2 inch thick, taking care not to overwork the meat. Make a shallow dimple in the center with your thumb to prevent doming while cooking.

Season

Lightly season both sides of the patty with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

Cook the patty

Heat a heavy skillet or griddle over medium-high heat until shimmering. Add 1/2 tablespoon softened butter and swirl to coat the pan. Place the patty in the pan and cook for 2 to 2 1/2 minutes on the first side without moving it to develop a crust. Flip and cook 1 1/2 to 2 minutes more for medium (adjust +/- for desired doneness). If using cheese, place the 1/2 slice on the patty after flipping and cover briefly (30–45 seconds) to melt.

Toast buns

While the patty finishes, split the mini slider bun and toast cut sides in the pan or on a separate griddle for about 30–45 seconds until golden. Spread 1/2 tablespoon softened butter on the cut sides before toasting if desired.

Assemble

Place the cooked patty on the bottom half of the toasted bun, top with the prepared caramelized onions (use the full amount from the onion section), arrange 3 pickle slices over the onions, then set the top bun in place.

Prep onions

Peel and cut 1/4 of a medium yellow onion into thin, even slices (about 1/8-inch).

Cook onions slowly

Heat 1/2 tablespoon olive oil and 1/2 tablespoon unsalted butter in a small skillet over medium-low heat. Add the sliced onion and 1/16 teaspoon kosher salt and stir to coat. Cook gently, stirring every 2–3 minutes, for 10–12 minutes until the onions are soft and starting to turn golden at the edges.

Finish and deglaze

Sprinkle 1/8 teaspoon granulated sugar over the onions and stir. Increase heat to medium for 30–60 seconds, add 1/2 teaspoon balsamic vinegar (optional), and stir, scraping any fond from the pan. Remove from heat when deeply golden and glossy. The total time should be about 12–14 minutes.