Burger Sliders Recipe

Make the sauce

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, hot sauce (if using), salt and black pepper. Whisk until smooth. Taste and adjust seasoning. If you prefer a brighter tang, add up to another 1/4 tsp lemon juice or 1 tsp pickle brine. Chill while you prepare the burgers.

Mix gently

Place the ground beef in a bowl. Add the grated onion, Worcestershire sauce, kosher salt, and black pepper. Mix with your hands just until combined — avoid overworking the meat to keep patties tender.

Form patties

Divide the meat into 8 equal portions (about 2 oz each). Lightly press each portion into a round patty about 2.5" (6 cm) diameter and about 1/2" thick, making a slight indentation in the center of each patty with your thumb to prevent puffing during cooking.

Preheat pan or griddle

Heat a large cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Brush the pan with the neutral oil to lightly coat the surface.

Place the patties on the hot surface, leaving a little space between them. Cook without moving for 2–3 minutes until a brown crust forms on the underside. Flip and cook another 1.5–2 minutes for medium (adjust time ± for desired doneness).

When the second side is almost done (about 30–45 seconds before finished), place a slice of Raclette cheese on each patty. Cover the pan with a lid or inverted stainless bowl to trap heat and melt the cheese, about 30–60 seconds, until cheese is gooey and melted.

While cheese melts, halved brioche buns and lightly butter cut sides with softened butter.

Place buns cut-side down on a separate skillet or griddle over medium heat. Toast 1–2 minutes until golden and crisp, watching carefully so they don’t burn.

Spread about 1 tablespoon of Dijonnaise onto the bottom half of each toasted bun. Add one raclette-topped patty to each bottom bun. Top each patty with 3–4 thin slices of bread-and-butter pickles (about 1 tablespoon) and drizzle 1/4 teaspoon pickle brine over the pickles if you like extra tang.

Place the top bun on each slider. If desired, garnish with a pinch of chopped fresh parsley.

Arrange sliders on a platter and serve immediately while hot. Provide extra Dijonnaise and pickles on the side. Estimated to serve best warm; leftovers can be briefly reheated in a skillet or oven.