Cheeseburger Sliders* Recipe

Prepare meat

Place the ground beef in a bowl. Add 1 tsp fine salt, 1 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Gently combine with your hands or a fork until just mixed — do not overwork or the patties will be tough.

Form patties

Divide the seasoned beef into two equal portions (about 8 ounces each). Pat each portion into a thin round patty roughly the diameter of the brioche slider buns (about 3–3.5 inches). Make a slight indentation in the center of each patty with your thumb to help them cook evenly.

Toast buns

Heat a large skillet or griddle over medium heat. Brush the cut sides of the brioche buns with the melted butter. Place the buns cut-side down on the skillet for about 1–2 minutes, until golden and lightly crisp. Transfer to a plate and keep warm.

Cook patties

Add 1 tablespoon vegetable oil to the same skillet and increase heat to medium-high. When the oil shimmers, add the two patties, leaving space between them. Cook without pressing for 2–3 minutes until a brown crust forms. Flip and cook another 2 minutes for medium doneness (adjust time ±1 minute for preferred doneness).

Melt cheese

After flipping and when patties are nearly done, lay one American cheese slice (or portioned pieces) on each patty. Cover the skillet with a lid or tent with foil for 30–45 seconds to melt the cheese fully.

Assemble sliders

Spread 1 tablespoon ketchup on the bottom half of each toasted brioche bun. Place the cheeseburger patty on the ketchup, top with two pickle slices each, then cap with the top bun. Serve immediately.

Divide 2 oz potato chips between plates or serve a small bowl alongside the two sliders. Offer additional ketchup or pickles on the side if desired.