1-meat Sliders (2) Recipe

Form patties

Divide the 6 oz ground beef into two equal portions (approx. 3 oz each). Lightly shape each portion into a compact round patty about 2.5–3 inches in diameter and roughly 1/2 inch thick. Do not overwork the meat; press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

Season both sides of each patty with kosher salt (about 1/4 tsp per side total) and freshly ground black pepper.

Heat pan

Place a heavy skillet or griddle over medium-high heat. Add 1 tsp vegetable oil and let it heat until shimmering but not smoking (about 1 minute).

Cook patties

Place the patties on the hot surface, leaving space between them. Cook without pressing for 2.5–3 minutes on the first side, until a brown crust forms. Flip and cook another 2–2.5 minutes for medium doneness. If you prefer well done, cook an extra 1 minute per side. During the last 30–45 seconds of cooking, top one patty with the cheddar slice so it melts.

Toast buns

While the patties finish, spread 1 tsp softened butter across the insides of the 2 slider bun halves. Place them cut-side down on the skillet or a separate pan over medium heat for about 30–45 seconds until golden and slightly crisp. Remove from heat.

Assemble sliders

Place each cooked patty on the bottom half of a toasted bun. Add a slice of cheddar-melted patty to one and the plain on the other if desired. Top patties with 2 pickle slices each, a small smear of mustard (about 1/2 tsp) and ketchup (about 1/2 tsp), and optional red onion and lettuce. Cap with top bun and serve immediately.

Prepare toppings: If using red onion, separate into very thin rounds and remove a single thin ring per slider (about 1–2 thin slices each). Use 4 pickle slices total so each slider gets 2. Tear or trim lettuce into small pieces to fit the bun if using.

Distribute condiments: Spread mustard and ketchup directly on the top or bottom bun as preferred (total about 1 tsp of each divided between the two sliders). Adjust to taste.