Double R Ranch Sliders Recipe

Form patties

Divide the 1/4 lb ground beef into two equal portions and gently form into two thin, slightly wider-than-bun patties (about 2.5–3 inches). Do not overwork the meat; press a shallow finger dent into the center of each patty to prevent doming during cooking.

Season

Season both sides of each patty with the kosher salt (about 1/8 tsp per side) and freshly ground black pepper.

Toast buns

Heat a skillet or griddle over medium heat. Spread the softened butter on the cut sides of the ACME brioche buns. Toast, butter-side-down, in the skillet until golden (about 1–2 minutes). Remove and set aside.

Cook patties

Increase heat to medium-high. Add a light film of oil if needed. Place patties in the hot skillet and cook 2–3 minutes without moving to develop a crust. Flip and cook another 1.5–2 minutes for medium; during the last 30–45 seconds, place a slice of Ballard Farms white cheddar on each patty and cover the pan briefly to melt (or tent with foil). Internal temp should be about 140–145°F for medium.

Assemble sliders

Spread about half of the prepared Gibbon Sauce on the bottom bun of each slider. Place a gem lettuce leaf on top of the sauce, then the cheddar-topped patty, a spoonful of onion jam, and finish with a small smear of the remaining Gibbon Sauce on the top bun. Close and serve immediately.

In a small skillet over medium-low heat, warm the olive oil and 1/2 tsp butter until shimmering. Add the thinly sliced yellow onion and a pinch of salt. Cook gently, stirring occasionally, until onions are soft and starting to caramelize, about 8–10 minutes.

Stir in the brown sugar, balsamic vinegar and 1 tablespoon water. Continue cooking and stirring until the onions are jammy and syrupy, another 3–5 minutes. Taste and adjust with 1/8 tsp salt and a pinch of black pepper as needed. Remove from heat and keep warm or refrigerate until assembly. Makes roughly 2–3 tablespoons, enough for both sliders.

Whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce (if using), pickle juice (or a splash of white vinegar), and a pinch of salt and pepper in a small bowl until smooth and uniform. Taste and adjust seasoning. Chill briefly if time allows. Yields about 3 tablespoons—use roughly 1 tablespoon per slider total.