1 – Meat Sliders (2) Recipe

Mix and form patties

Place the ground beef in a medium bowl. Add the breadcrumbs, egg yolk, Worcestershire sauce, kosher salt, and black pepper. Gently combine with your hands or a fork until just incorporated — avoid overworking. Divide the mixture into two equal portions (about 2 ounces / 56 g each) and shape each into a 2.5–3 inch wide, slightly-thinner-than-bun patty with a shallow dimple pressed in the center.

Preheat pan

Heat a skillet or griddle over medium-high heat until hot. Add the neutral oil and swirl to coat.

Cook patties

Place the patties in the hot skillet leaving space between them. Cook for 2 to 2 1/2 minutes without moving to develop a crust. Flip and immediately place the thin cheese slice on top of one patty (if using). Cook another 1 1/2 to 2 minutes for medium doneness (internal temperature roughly 145–155°F / 63–68°C). Adjust time slightly for desired doneness. Remove patties to a plate and tent loosely with foil to rest for 2 minutes.

Toast buns

While patties rest, heat a clean skillet over medium. Butter the cut sides of each mini bun (about 1/4 tsp per bun half). Place buttered cut sides down in the skillet and toast until golden brown, about 30–60 seconds. Remove from heat.

Assemble sliders

Spread the sauce (prepared below) on the bottom halves of the toasted buns. Place the warm beef patty on each bottom bun. Add a pickle slice, a couple of thin red onion slices, and a small piece of lettuce. Cap with the top bun.

In a small bowl, stir together the mayonnaise, ketchup, mustard, and a single drop of hot sauce if using. Taste and adjust — add a little more ketchup for sweetness or more mustard for tang. Use immediately on the sliders.