Drive Thru Slider Recipe

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white wine vinegar, paprika, onion powder and garlic powder. Stir until smooth and evenly colored. Taste and adjust: add a pinch of salt or a little more relish if you prefer sweeter/tangier sauce. Refrigerate while you prepare the rest (can be made up to 24 hours ahead).

Divide the ground beef into 8 equal portions (about 2 oz / 60 g each). Lightly form each portion into a thin patty slightly wider than the buns. Do not overwork the meat — gently press and create a flat disc about 1/4-inch thick.

Season both sides of each patty with a light sprinkle of kosher salt and black pepper just before cooking.

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, place patties in the pan with a little space between them (work in batches if necessary).

Cook patties undisturbed for 1.5–2 minutes so a crust forms. Flip and immediately place a slice of American cheese on each patty. Cook another 1–1.5 minutes for medium (adjust time for desired doneness). The cheese should melt over the patty.

If desired, butter the inside of the slider buns lightly and toast them face down in the skillet for 20–30 seconds until golden. Remove buns and cooked patties to a plate and keep warm.

Prepare the lettuce: core and finely shred or thinly slice the iceberg so you have about 1 cup of loose shredded lettuce. Drain pickle slices on paper towel if very wet.

To assemble each slider: spread about 1 teaspoon of special sauce on the bottom half of each bun. Place one cheese-topped patty on the sauced bottom bun. Top the patty with one pickle slice and a small handful (about 2 tablespoons) of shredded lettuce. Spread a scant amount of sauce on the top bun and close the slider.

Serve immediately while patties are hot and cheese is melty. Provide extra special sauce on the side for dipping.