Cheeseburger Sliders With Bacon Recipe

Make patties

Place 1 lb ground beef in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp Worcestershire sauce. Gently fold together with your hands or a spatula until just combined—do not overmix. Divide mixture into 6 equal portions (about 2.6 oz / 75 g each). Form each portion into a thin, wide patty slightly larger than the slider buns, about 3 inches across and roughly 1/3 inch thick. Press a slight dimple in the center of each patty to prevent puffing.

Toast buns

Heat a skillet or griddle to medium. Brush the cut sides of the 12 split mini buns with softened butter (about 2 tbs total). Place buns cut-side down on the skillet and toast 1–2 minutes until golden. Remove and set aside.

Cook patties

Increase heat to medium-high. Add the patties to the hot skillet (work in two batches if needed) and cook 2–3 minutes per side for medium, flipping once. During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid or a large metal bowl to help the cheese melt. Remove cooked patties to a plate and keep warm.

Assemble sliders

On the bottom half of each toasted bun, spread about 1 teaspoon of the prepared slider sauce. Place a cheeseburger patty on each, top with a piece of crispy bacon (see directions below), a pickle slice, and some thinly sliced caramelized onion if using. Cap with the top bun. Repeat until all 6 sliders are assembled (makes 6 double-sided mini burgers or 12 single bun pieces).

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. For oven-baked bacon: line a baking sheet with foil and place a wire rack on it. Lay 6 bacon strips in a single layer and bake 12–18 minutes, checking at 12 minutes, until crispy to your liking. For skillet: heat 1 tsp oil in a skillet over medium, add bacon and cook 3–5 minutes per side until crisp. Transfer cooked bacon to paper towels to drain, then cut each strip in half crosswise to fit sliders (12 pieces).

Caramelize onion (optional)

In the same skillet used for patties or a small pan, add 1 tsp oil and 1/2 cup thinly sliced yellow onion. Cook over medium-low, stirring occasionally, about 8–12 minutes until softened and lightly caramelized. Season with a pinch of salt. Remove from heat and keep warm.

In a small bowl combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1/4 tsp paprika, 1/4 tsp hot sauce (optional) and 1/8 tsp salt. Stir until smooth and taste; adjust seasoning as desired. Refrigerate until ready to spread on buns.