Four Mini Steak Burgers Recipe

Prepare onions

Peel and cut the yellow onion in half from pole to pole. Thinly slice into half-moons. Heat a large skillet over medium heat and add 1 tablespoon unsalted butter. Once melted and foamy, add the sliced onions and a pinch of salt. Sauté, stirring occasionally, until translucent and beginning to brown, about 8–10 minutes. Reduce heat to medium-low and continue to cook until deeply caramelized, another 6–8 minutes. Remove from skillet and keep warm.

Cook bacon

In the same or a separate skillet over medium heat, lay out 4 bacon slices. Cook until crispy, about 6–8 minutes, flipping occasionally. If you prefer glazed bacon, sprinkle 1 tsp brown sugar over the slices in the last 1–2 minutes of cooking and allow it to melt and caramelize. Transfer bacon to a paper-towel lined plate to drain and keep warm. When cool, cut each slice in half crosswise (so each slider gets a half-slice).

Form patties

Place 1 lb ground beef in a bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide the beef into 4 equal portions (about 4 oz each). Shape each portion into a loose ball and then flatten into a mini patty roughly 3–3.5 inches in diameter and about 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat and add 1 tsp neutral oil. When the skillet is very hot and just beginning to smoke slightly, add the patties leaving space between them. Cook without moving 2–3 minutes until a brown crust forms. Flip and cook another 2 minutes for medium-rare to medium (adjust time +/- for desired doneness). In the last 30–45 seconds of cooking, top two patties with 1 slice American cheese each and the other two patties with 1 slice Swiss each. Cover the skillet briefly with a lid or tent with foil to melt the cheese, about 30–45 seconds.

Toast buns

While the patties finish, split the 4 mini buns and spread a thin layer of the remaining 1 tbsp unsalted butter on cut sides. Toast cut-side down in a clean skillet or on the griddle over medium heat until golden and slightly crisp, about 1–2 minutes.

Assemble sliders

Spread roughly 1/2 tsp dijon mustard and 1/2 tsp ketchup on the bottom half of each toasted bun. Place a lettuce leaf (if using) on the bottom bun, then place the cheese-topped patty. Top each patty with a portion of the sautéed onions (about 2 tablespoons per slider), and one half slice of bacon. Add 2 pickle slices on top, then close with the top bun. Repeat for all four sliders.

Serve

Serve immediately while hot. Provide extra ketchup, mustard or pickles on the side if desired.