Cheeseburger Sliders Recipe

Name: Slug & Lettuce - Wolverhamptons Cheeseburger Sliders Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs Worcestershire sauce; 1 tsp neutral oil (vegetable or canola) for griddle; 0.5 cups mayonnaise; 1 tbs white miso paste; 1 tsp rice vinegar; 1 tsp hot water (to thin, optional); 0.5 tsp fresh lemon juice; 0.25 cups BBQ sauce; 4 slices Monterey Jack cheese, sliced; 1 cups iceberg lettuce, shredded or small leaves; 8 pieces mini slider buns (approx. 2 in / 5 cm); 2 tbs unsalted butter, softened (for toasting buns); 8 slices pickles (optional); 0.25 tsp salt for buns (optional); 0 to taste black pepper (to taste)

Inspired by Slug & Lettuce - Wolverhampton

Time30m

Serves4

Beef patty, Monterey Jack cheese, iceberg lettuce, miso mayo* and BBQ sauce.

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Ingredients

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Beef Patties

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp black pepper

1 tbs Original Worcestershire Sauce

1 tsp neutral oil (vegetable or canola) for griddle

Miso Mayo

1/2 cups Mayonnaise

1 tbs white miso paste

1 tsp Rice vinegar

1 tsp hot water (to thin, optional)

1/2 tsp fresh lemon juice

Sauce & Toppings

1/4 cups BBQ sauce

4 slices Monterey Jack cheese, sliced

1 cups iceberg lettuce, shredded or small leaves

8 pieces mini slider buns (approx. 2 in / 5 cm)

2 tbs unsalted butter, softened (for toasting buns)

8 slices pickles (optional)

Finish & Seasoning

1/4 tsp salt for buns (optional)

0 to taste black pepper (to taste)

Method

Miso Mayo

In a small bowl, whisk together mayonnaise and white miso paste until smooth. Add rice vinegar and lemon juice, whisking to combine. If the mayo is too thick, whisk in up to 1 tsp hot water to loosen to a spreadable consistency. Taste and adjust—add a pinch more miso for umami or a bit more vinegar for brightness. Set aside in the refrigerator until ready to assemble.

Beef Patties

Form and Season

Divide the ground beef into 8 equal portions (about 2 oz / 55 g each). Lightly form each portion into a loose patty roughly the diameter of the buns, pressing a slight dimple in the center of each to reduce puffing during cooking. Season both sides with kosher salt and black pepper and lightly brush or toss with Worcestershire sauce so the flavor is distributed.

Cook

Heat a large skillet or griddle over medium-high heat and add 1 tsp neutral oil, spreading to coat. When the pan is hot and shimmering, place the patties in the pan leaving small gaps between them. Cook undisturbed for 2 to 2.5 minutes until a brown crust forms. Flip and cook 1.5 to 2 minutes on the second side for medium; during the last 30–45 seconds of cooking, top each patty with a slice of Monterey Jack cheese to melt. Remove patties to a plate and loosely tent with foil to keep warm.

Buns & Assembly

Toast Buns

Split slider buns and spread softened butter on cut sides. In a clean skillet over medium heat (or under a broiler), toast the buttered cut sides until golden and crisp, about 1 to 2 minutes in a skillet or 30–60 seconds under a hot broiler. If desired, sprinkle a tiny pinch of salt on the toasted cut sides.

Assemble Sliders

Spread about 1 tsp miso mayo on the bottom half of each bun. Place a cheese-topped beef patty on each bottom bun. Spoon about 1/2 to 3/4 tsp BBQ sauce over each patty (adjust to taste). Top with shredded iceberg lettuce and an optional pickle slice. Finish with a small dollop of miso mayo on the top bun if you like. Close buns and serve immediately.

Serving Suggestion

Arrange sliders on a platter and serve warm. Provide extra BBQ sauce and miso mayo on the side for dipping. These are best eaten within 15 minutes of assembly for optimal bun texture.