Beef Sliders Recipe

Form patties

Divide the ground beef into three equal portions (about 5–6 oz each). Gently form each portion into a loose, slightly wider-than-the-roll patty about 3/4" thick. Do not overwork the meat to keep patties tender.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce across each patty (or add it to the meat before forming if preferred).

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 teaspoon vegetable oil. When the pan is hot and shimmering, place the patties in the pan, leaving space between them. Cook for 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness).

Melt cheese

About 1 minute before the patties are done, place a half slice of American cheese on each patty. Cover the pan with a lid for about 30–60 seconds to help the cheese melt.

Toast rolls

Split the King's Hawaiian rolls horizontally. Brush the cut sides lightly with 1 tablespoon melted butter. Toast them face-down in a separate skillet over medium heat or in the same pan if space allows until golden and slightly crisp, about 1–2 minutes.

Assemble sliders

Place each cheeseburger patty on the bottom half of a toasted roll, add four dill pickle chips per slider (or arrange to taste), then top with the roll crown. Serve immediately with sriracha ketchup on the side.

Whisk together ketchup, sriracha, apple cider vinegar, brown sugar, and black pepper in a small bowl until smooth. Taste and adjust heat or sweetness by adding more sriracha or sugar. Transfer to a serving ramekin alongside the sliders.