Naked Slider Recipe

Form patties

Divide the ground beef into 8 equal portions (about 2 oz / 56 g each). Lightly shape each portion into a flat round patty about 2.5–3 inches in diameter and roughly 1/2 inch thick. Handle the meat gently — do not overwork. Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or sprinkle Worcestershire sauce on one side of each patty.

Cook patties

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering, add patties in a single layer without crowding. Cook for 2–3 minutes on the first side until a brown crust forms. Flip patties and immediately place a half slice of cheese on each patty (or fold/tear slices to cover). Cook another 1.5–2 minutes for medium, or longer for desired doneness. Remove patties to a plate and tent loosely with foil to keep warm.

While patties cook, prepare toppings: thinly slice red onion into rings, lay out pickle slices, and portion mustard and ketchup into small bowls or apply directly to buns/lettuce. If using buttered buns, heat a separate skillet over medium, spread softened butter on cut sides of mini buns and toast for 1 minute cut-side down until lightly golden.

If serving 'naked' (lettuce-wrapped), wash and dry butter lettuce leaves and keep them whole. For each slider, spread about 1/2 teaspoon mustard and 1/2 teaspoon ketchup (or to taste) on the bun or on the lettuce leaf that will act as the base.

Assemble each slider: place a lettuce leaf or bottom half of a toasted mini bun on a work surface. Put one hot cheese-topped patty on each base. Top with 1 pickle slice and a few thin onion slices. Add a touch more mustard or ketchup if desired, then place the top bun or another lettuce leaf over the patty. Secure with a toothpick if using buns.

Serve immediately while patties are hot. Provide extra condiments at the table for guests to customize.