Wo-cheeseburger Sliders With Bacon Recipe

Combine the ground beef, kosher salt, black pepper, Worcestershire sauce, and onion powder in a bowl. Mix gently with your hands until just combined — avoid overworking to keep patties tender.

Divide the mixture into 4 equal portions (about 4 oz / 113 g each). Form each portion into a round patty about the diameter of your slider buns and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain and cool slightly. When cool, cut each strip in half lengthwise if you prefer smaller pieces to fit sliders.

When patties are nearly done (see next section), place one half slice of American cheese on each patty and allow to melt for 30–60 seconds while still in the skillet or on the griddle. Prepare pickle slices and set out ketchup and mustard for assembly.

Heat a large skillet or griddle over medium–high heat and add the vegetable oil to coat the surface. When hot, add the patties (do not overcrowd — cook in batches if necessary). Cook for 3–4 minutes without moving to develop a crust.

Flip the patties and cook 2–3 minutes more for medium doneness (internal temp ~160°F / 71°C for well-done). In the last 30–60 seconds of cooking, place one half slice of American cheese on each patty so it melts.

While patties finish, split the slider buns and brush the cut sides lightly with the melted butter. Toast them cut-side down in a clean skillet or on the griddle for 1–2 minutes until lightly golden. Sprinkle sesame seeds on the buttered top buns immediately so they adhere.

Assemble each slider: spread about 1/2 tsp mustard and 1/2 tsp ketchup inside the bottom bun (adjust to taste). Place a patty with melted cheese on the bottom bun, top with one strip/half-bacon piece (or whole if preferred), add two pickle slices, then cap with the top bun.

Serve sliders immediately while hot. If preparing for a crowd, keep cooked patties in a low oven (200°F / 95°C) on a tray until ready to assemble to maintain temperature.

Leftovers: store patties and buns separately in airtight containers in the refrigerator for up to 2 days. Reheat patties gently in a skillet and re-toast buns briefly before assembling.