Cheeseburger Sliders* (2) Recipe

Form patties

Divide the 10 oz ground beef into two equal portions (5 oz each). Lightly shape each portion into a compact patty slightly larger than the slider buns, about 3 to 3.5 inches in diameter and roughly 1/2 inch thick. Avoid overworking the meat.

Season both sides of each patty evenly with 1 tsp salt and 1/2 tsp black pepper. If using, brush or sprinkle 1/2 tsp Worcestershire sauce over the top of each patty before cooking.

Cook patties

Heat a skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add a light swirl of oil if needed to prevent sticking. Place patties in the pan and cook for 2.5–3 minutes without moving to develop a crust. Flip and cook another 2–3 minutes for medium, or longer to desired doneness.

During the last 30–45 seconds of cooking, place one American cheese slice on each patty and cover the pan with a lid to melt the cheese, about 30 seconds.

Toast buns

Meanwhile, split the 2 slider buns and spread the softened butter (1 tbs total, about 1/2 tbs per bun half) on the cut sides. Toast cut-side down in a separate dry skillet or on a griddle over medium heat for 1–2 minutes until golden and lightly crisp.

Assemble each slider: place the hot cheese-topped patty on the bottom bun, top with 3 dill pickle slices, about 1 tbsp sliced red onion (if using), a small lettuce leaf (if using), 1 tbsp ketchup and 1/2 tsp mustard (divide condiments across the two sliders). Close with the top bun.

Portion 2 oz potato chips into a small bag or container to serve alongside the boxed lunch. Arrange the two assembled cheeseburger sliders on a tray or in a box with the chips on the side.

If packing for transport, allow sliders to cool 2–3 minutes before closing the box to avoid steam sogging the buns. Include a small packet or container with extra ketchup if desired.