Mini Sliders Recipe

Mix

In a medium bowl, combine ground beef, salt, black pepper, Worcestershire sauce, garlic powder, and onion powder. Mix gently with your hands or a fork until just combined — do not overwork the meat (about 20–30 seconds).

Portion

Divide the mixture into 12 equal portions (about 1.5 ounces / 42 g each). Lightly roll each portion into a loose ball, then flatten into patties roughly the diameter of the slider buns with a slight indentation in the center to prevent doming while cooking.

Cook

Heat a large skillet or griddle over medium-high heat and add the vegetable oil, swirling to coat. When the pan is hot (a drop of water should sizzle), place patties in a single layer with space between them. Cook 2–3 minutes without moving until a brown crust forms. Flip and cook another 1.5–2 minutes for medium, or longer to desired doneness. If using cheese, place half a slice of cheddar on each patty in the final 30–45 seconds and cover the pan to melt.

Make sauce

In a small bowl, whisk together ketchup, mayonnaise, and yellow mustard until smooth. Taste and adjust seasoning if desired. Set aside.

Prepare buns

Slice the mini slider buns in half. Spread softened butter on the cut sides. If desired, sprinkle sesame seeds on the buttered top halves. Toast the buns, butter-side down, in a clean skillet over medium heat or under a broiler for 1–2 minutes until golden — watch closely to avoid burning.

Assemble

Spread about 1 teaspoon of the sauce on the bottom half of each bun. Place a cooked beef patty on top, add a pickle slice and a few thin rings of red onion (or quick-pickled onion). Top with the bun top and serve immediately.

If you want pickled onions, combine apple cider vinegar, water, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion and let sit at room temperature for at least 10 minutes (or refrigerate for up to a few hours) before assembling sliders.