Homestyle Slider Recipe

Mix and portion

In a medium bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder and Worcestershire sauce. Gently mix with your hands or a fork until just combined; avoid overworking. Divide the mixture into 12 equal portions (about 1.3 oz / 37 g each) and gently form into loose 2.5-inch patties, slightly thinner in the center so they cook evenly.

Cook the patties

Heat a large skillet or griddle over medium-high heat and add the neutral oil, swirling to coat. When hot and shimmering, place the patties in a single layer (work in batches if needed without crowding). Cook until well browned on the bottom, about 2 minutes. Flip and cook 1.5–2 minutes more for medium; immediately top each patty with a half slice of American cheese (place two patties under one slice if preferred) and cover the pan for 30–45 seconds to melt the cheese. Remove cooked patties to a plate and tent with foil to keep warm.

While patties cook, make the sauce: in a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, finely minced onion, paprika and the salt. Stir until smooth and refrigerate until ready to assemble. Taste and adjust seasoning (add a little more relish for sweetness or a pinch of cayenne for heat).

Prep the buns

Split the slider buns horizontally. Spread softened butter on the cut sides and toast them butter-side down in a skillet or on the griddle over medium heat until golden, about 1–2 minutes. Alternatively, place under a broiler for 1 minute, watching closely to avoid burning.

Assemble sliders

Spread about 1 teaspoon of the Quick Slider Sauce on the bottom half of each toasted bun. Place a warm cheese-topped patty onto each bottom bun. Add one pickle slice per slider and any optional toppings (lettuce, tomato slice, or onion ring). Spread a little sauce on the top bun, close the slider and press gently. Repeat for all 12 sliders.

Serve

Arrange sliders on a platter and serve immediately while hot. Leftovers can be wrapped and refrigerated up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes covered with foil to avoid drying.