Burger Sliders Recipe

Combine Meats

Place ground chuck, ground sirloin, and ground brisket in a large bowl. Gently fold together with your hands or a spatula just until combined—do not overwork the meat to keep patties tender.

Portion

Divide the blended meat into 9 equal portions (about 2.7 oz / ~75 g each). Lightly roll each portion into a loose ball and flatten into 2.5–3 inch diameter patties about 1/2 inch thick, with a slight central dimple to prevent doming.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Stir until smooth and refrigerate while you cook to let flavors meld.

Prep Buns

Preheat a griddle or large skillet over medium-high heat. Brush the insides of the slider buns with melted butter; if desired, sprinkle sesame seeds on top halves. Toast buttered sides on the griddle until golden, 30–60 seconds. Remove and keep warm.

Cook Patties

Increase heat to high. Lightly oil the griddle if it looks dry. Place patties on the hot surface without crowding. Cook 2–3 minutes per side for medium (adjust time for desired doneness). Press down once lightly with a spatula for good sear. During the last 30–45 seconds of cooking, place a halved slice of American cheese on each patty and cover with a lid or tent with foil to melt.

Assemble Sliders

Spread about 1/2 tsp of burger sauce on the bottom half of each toasted bun. Place a cheese-topped patty on the sauce, add one pickle slice, and sprinkle about 1/2 teaspoon of thinly sliced green onions on top of the pickle. Cap with the top bun.

Serve

Arrange sliders on a platter and serve immediately while hot. Offer extra burger sauce, pickles, and green onions on the side.