Sliders Recipe

Form patties

Divide the ground beef into six even portions (about 2.7 oz / 75 g each). Gently form each portion into a loose ball and then flatten into 2.5–3 inch diameter patties about 1/2 inch thick. Avoid overworking the meat to keep patties tender.

Season

Lightly season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle a small amount (about 1/6 tsp per patty) of Worcestershire sauce on the top of each patty or mix the teaspoon evenly into the meat before forming if preferred.

Cook

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers, place patties on the hot surface with some space between them. Cook for 2–3 minutes without moving to develop a crust. Flip and cook 1.5–2 minutes for medium (adjust for desired doneness).

Add cheese

About 30 seconds before removing from the heat, place a half slice of American cheese on each patty (use a full slice folded for each if you prefer more cheese). Cover the skillet with a lid or tent with foil for 20–30 seconds to melt the cheese.

Toast buns

While patties finish, spread softened butter on the cut sides of the slider buns. Toast them butter-side down in a separate pan over medium heat for 1–2 minutes until golden and lightly crisp.

Assemble

Place each cheeseburger patty on a toasted bottom bun. Top with a pickle slice and a small amount (about 1 tablespoon) of thinly sliced yellow onion. Cap with the top bun and keep warm until serving.

Prep potatoes

Peel (optional) and cut the russet potatoes into thin fries (about 1/4 inch thick). Rinse the cut fries under cold water until the water runs clear to remove surface starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Fry

Heat about 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add fries in a single layer (work in batches if needed) and fry until golden and crisp, 4–6 minutes per batch. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain.

Season

While fries are hot, toss them in a large bowl with garlic powder, smoked paprika, kosher salt, and freshly ground black pepper so the seasoning adheres.

Combine mayonnaise, ketchup, Dijon mustard, and pickle juice in a small bowl. Whisk until smooth. Taste and adjust balance (add more pickle juice for tang, more mayo for creaminess). Serve alongside sliders and fries for dipping.