Wo-cheeseburger Sliders Recipe

Mix and portion

In a large bowl, combine ground beef, Worcestershire sauce, sea salt, black pepper, and onion powder. Gently mix with your hands or a spatula until just combined — avoid overworking. Divide the mixture into 12 equal portions (about 1.5 ounces / 40–45 g each) and lightly shape into round, slightly flattened patties about 2.5 inches wide; make a slight shallow dimple in the center of each to prevent doming while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add the vegetable oil, spreading to coat. When hot and shimmering, add patties in a single layer without crowding (cook in batches if needed). Cook 2–3 minutes on the first side until a brown crust forms. Flip and cook 1.5–2 more minutes for medium; if you prefer well-done, cook longer. If using American cheese halves, place half-slice on each patty in the final 30–45 seconds, then cover the pan briefly to melt.

Prepare buns

Preheat oven to 350°F (175°C). Split the slider buns and brush the cut sides lightly with melted butter. Arrange bottom halves in a single layer on a baking sheet or oven-safe dish.

Assemble with shredded cheese

Place one cooked patty on each bottom bun half. Sprinkle a generous tablespoon of shredded cheddar over the patties (adjust for even distribution) so that cheese will melt over each burger. Arrange top bun halves loosely on top of the cheese-topped patties (do not press). Bake in preheated oven 4–6 minutes, until cheese is melted and buns are warmed through. For a toasted top, remove lids, brush tops with remaining melted butter, sprinkle sesame seeds if using, and place under broiler 30–60 seconds watching closely until lightly golden.

Make slider sauce

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, diced dill pickle, and smoked paprika until smooth. Taste and season with salt and black pepper to taste. Adjust ketchup or mustard to preference for sweetness/tang.

Prepare toppings

Arrange pickle slices, sliced red onion, shredded iceberg lettuce, and any optional butter lettuce for assembly. If you like warm pickles or onions, briefly warm them in the residual oven for 1–2 minutes.

Assemble sliders

Spread about 1 tsp to 1 tbsp (depending on preference) of the prepared sauce onto each bottom bun with the patty and melted cheese. Top each patty with a pickle slice, a few rings of red onion, and a small handful (about 1 tbsp) of shredded lettuce. Cap with the top bun. Serve immediately while warm.

Arrange sliders on a platter, garnish with extra shredded lettuce or butter lettuce and a sprinkle of sesame seeds. Serve with extra sauce, ketchup, or fries on the side. Leftovers can be stored in an airtight container in the refrigerator up to 2 days; reheat on a baking sheet at 350°F (175°C) until warmed through to preserve bun texture and cheese melt.