Sliders (2) Recipe

Form patties

Place the 0.5 lb ground beef in a mixing bowl. Add 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp Worcestershire sauce. Gently combine with your hands or a fork—do not overwork. Divide mixture into two equal portions and shape each into a round patty about 2 1/2 to 3 inches wide and roughly 1/2 inch thick. Make a slight indentation in the center of each patty with your thumb to reduce doming while cooking.

Cook patties

Heat 1 tsp oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add the two patties, leaving space between them. Cook for 2 to 3 minutes without moving, until a brown crust forms. Flip and cook another 2 minutes for medium (adjust time ±1 minute for desired doneness). During the last 30 seconds of cooking, place the slice of cheese (cut to fit) on each patty to melt. Remove patties to a plate and tent loosely with foil to keep warm.

Toast buns

While patties cook (or after), spread 1 tsp softened butter on the cut sides of the 2 slider buns. Place them buttered-side down in the same skillet on medium heat (or on a baking sheet under a broiler set a few inches from the element). Toast for 1 to 2 minutes until golden and slightly crisp—watch closely to avoid burning. Remove and keep warm.

Mix 0.5 tsp mustard and 0.5 tsp ketchup together (or apply separately) to make a simple sauce. Place each cooked patty on the bottom half of a toasted bun. Add 1 pickle slice and divide the thin red onion slices and shredded lettuce between the two sliders (about 1 tbsp lettuce and 1 tbsp onion total). Spread the sauce on the top bun and close each slider. Serve immediately.