Slider Recipe

Mix

In a medium bowl combine ground beef, breadcrumbs, Worcestershire, salt, pepper, and garlic powder. Gently mix with your hands or a fork until just combined — avoid overworking to keep patties tender.

Form patties

Divide the mixture into 12 equal portions (about 1.3 ounces each). Lightly roll each portion into a ball and flatten into patties roughly 2 to 2.25 inches across and about 1/4 inch thick. Make a slight thumb indentation in the center of each patty to help them cook evenly.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon oil and let it shimmer. Working in batches if needed, arrange patties in the pan without crowding. Cook 2 to 3 minutes on the first side until a brown crust forms. Flip and cook another 1.5 to 2 minutes. During the last 30–45 seconds of cooking, place half a slice of cheese over each patty (fold slices if needed) and cover the pan briefly with a lid to melt the cheese. Transfer cooked patties to a plate and tent with foil to keep warm.

Preheat oven to 350°F (175°C) if you want to toast multiple buns at once, or prepare a skillet for toasting individual buns. Split slider buns and brush cut sides lightly with melted butter. If using oven: arrange buns cut-side up on a sheet pan and bake 5–7 minutes until edges are lightly golden. If using skillet: toast cut sides 1 to 2 minutes until golden.

Assemble sliders: spread a small amount of mayonnaise on the bottom bun if using. Place a cheesy beef patty on each bottom bun. Top each patty with a pickle slice and a few rings of thinly sliced onion. Add a small squeeze of mustard and ketchup to the top bun (or spread on the top bun), then close the slider.

Serve: arrange sliders on a platter and serve warm. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet or oven to preserve texture.