Wo-cheeseburger Sliders With Bacon Recipe

Make and shape patties

Place the ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently mix with your hands or a fork until just combined — do not overwork. Divide the mixture into 8 equal portions (about 2 oz each). Form each portion into a loose, slightly flattened ball about the diameter of the slider bun. Press a shallow dimple in the center of each ball to keep patties from puffing while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat. When hot, place the patties in the pan leaving space between them. Cook for 2 to 2.5 minutes without moving to develop a crust. Flip and immediately place half a slice of cheddar on each patty (or fold slices to fit). Cook another 1.5 to 2 minutes for medium, or until cheese melts and internal temperature reaches 160°F (71°C). Transfer to a plate and cover loosely with foil to keep warm.

Toast buns

While patties cook (or after), preheat a second skillet or use oven broiler. Brush cut sides of the slider buns with melted butter. Toast cut sides in the skillet over medium heat until golden, about 1 to 1.5 minutes, or under a broiler for 30–60 seconds — watch carefully to avoid burning.

Assemble sliders

Spread a small amount of mustard and ketchup on the bottom halves of the toasted buns. Place lettuce if using, then a cheeseburger patty. Add a strip of cooked bacon (see Bacon section), a spoonful of onion jam (if using), and a pickle slice. Top with the bun tops and serve immediately.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and cool. For faster cooking, arrange strips on a baking sheet and bake at 400°F (204°C) for 12–15 minutes until crisp. Once cooled, break each strip in half if necessary to fit sliders (one half-strip per slider).

Heat olive oil in a small skillet over medium-low heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until very soft and beginning to caramelize, 12–15 minutes. Stir in brown sugar, red wine vinegar and water. Continue to cook 2–3 minutes until slightly thickened and syrupy. Taste and adjust salt. Remove from heat and let cool slightly before spooning onto sliders.

Slice pickles if needed so each slider gets one slice. Place mustard and ketchup on bun bottoms just before assembling to prevent sogginess. If using bread-and-butter pickles, reduce ketchup to taste.

Wash and dry small lettuce leaves. Use one leaf per slider placed between bun and patty for a crisp fresh bite.