Wo-cheeseburger Sliders Recipe

Make the patties

In a large bowl, combine ground beef, kosher salt, black pepper, Worcestershire sauce, yellow mustard, and grated onion. Gently mix with your hands or a fork until ingredients are evenly distributed; avoid overworking the meat to keep sliders tender.

Portion and shape

Divide the mixture into 12 equal portions (about 1.5 to 1.75 oz each). Lightly form each portion into a flattened round about the diameter of your slider buns (roughly 2.5–3 inches) and about 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Cook the patties

Preheat a large cast-iron skillet or griddle over medium-high heat and brush lightly with neutral oil or nonstick spray. When hot, place 4–6 patties in the skillet without crowding. Cook undisturbed for 2–3 minutes until deeply browned on the bottom. Flip and cook another 1.5–2 minutes. Place a slice of cheddar cheese over each patty during the last minute, cover briefly (lid or tent foil) to melt the cheese. Transfer cooked patties to a plate and keep warm. Repeat with remaining patties.

Toast the buns

Brush cut sides of slider buns with melted butter. Wipe the skillet clean and return to medium heat, or use the oven. Place buns cut-side down on the skillet for 30–60 seconds until lightly golden and toasted. Alternatively, arrange buns on a baking sheet and toast at 350°F (175°C) for 5–7 minutes.

While patties cook, combine mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, white vinegar, paprika, garlic powder, salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning—add a little more vinegar for tang, or more relish for sweetness. Refrigerate until ready to assemble.

Assemble sliders immediately after toasting. Spread about 1 teaspoon of house sauce on the bottom half of each bun. Place a warm cheeseburger patty on top.

Top each patty with a dill pickle slice and a few rings of thinly sliced red onion. Add a small pinch of shredded lettuce if using.

Spread a thin layer of yellow mustard (about 1/2 teaspoon) on the top bun (or ketchup if preferred), and place top bun over the slider. Repeat for all sliders.

Serve warm. If preparing for a group and transporting, arrange sliders in a baking dish, cover with foil, and keep in a low oven (200–225°F / 95–110°C) for up to 30 minutes before serving to keep warm and the cheese melted.