Cheeseburger Sliders Recipe

Mix

In a bowl, combine ground beef, kosher salt, black pepper, and Worcestershire sauce. Mix gently with your hands or a spatula until just combined; avoid overworking so the patties stay tender.

Form

Divide the mixture into 12 equal portions (about 1.7 ounces / 48 grams each). Lightly shape each portion into a small, flat round patty slightly larger than the slider buns to allow for shrinkage during cooking. Press a small indentation in the center of each patty to reduce puffing.

Preheat

Heat a large skillet or griddle over medium-high heat. Add the oil and swirl to coat the surface.

Sear

Place patties in the hot skillet without crowding (cook in batches if necessary). Cook 2 to 3 minutes on the first side until a brown crust forms.

Flip & Cheese

Flip each patty and cook another 1.5 to 2 minutes. During the last minute of cooking, place half a slice of cheddar on each patty so it melts. Cook to an internal temperature of 160°F (71°C) for well-done sliders.

Toast

Preheat the oven to 350°F (175°C) or use the skillet after the patties are done. Brush the cut sides of the slider buns with melted butter. Arrange cut side up on a baking sheet and toast in the oven 4 to 6 minutes until lightly golden. If using a skillet, toast cut sides over medium heat 1 to 2 minutes.

Optional Finish

If desired, lightly sprinkle sesame seeds on the buttered top halves before toasting and finish with a quick broil (watch closely) for 30 seconds to color.

Spread about 1/2 teaspoon of ketchup on the bottom half of each toasted bun. Add a few drops of mustard (about 1/4 tsp) if using. Place a hot cheesy patty on each bottom bun.

Top each patty with two pickle slices and a small pinch (about 1/4 tsp) of minced onion for extra flavor. Add any optional chopped parsley for color.

Cap with the top bun and press lightly to secure. Repeat for all 12 sliders. Serve immediately while warm with extra ketchup on the side for dipping.

Serve the sliders hot; they pair well with fries or a simple salad. To store, let cool to room temperature, then place in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through.