Cheeseburger Sliders Recipe

Mix and portion

Place ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix until combined—avoid overworking. Divide into 12 equal portions (about 1.3 oz / 37 g each) and form loose, slightly flattened rounds about 2 1/2 inches wide (they will shrink while cooking).

Preheat and cook

Heat a large cast-iron skillet or griddle over medium-high heat. Add vegetable oil and swirl to coat. When shimmering, place 6 patties in the pan without crowding. Cook undisturbed 2-3 minutes until a brown crust forms. Flip and cook 1-2 minutes more for medium; adjust time 30-60 seconds for rarer or more well-done. Repeat with remaining patties. Keep cooked patties on a plate tented with foil to stay warm.

Prepare buns

While patties cook, split the brioche slider buns horizontally. Spread softened butter on the cut sides. Place buttered halves, cut-side down, on a separate clean skillet over medium heat and toast until golden, about 1-2 minutes. Remove and keep warm.

Melt cheese on patties

When a batch of patties is nearly done (about 30 seconds before removing from the pan), place a half-slice of cheddar on each patty and cover the skillet with a lid or a sheet pan to trap heat for 30-45 seconds, or until cheese is melted.

Lay out toasted bottom bun halves. Spread about 1 teaspoon ketchup on each bottom bun (adjust to taste). Add optional mustard if using. Place a warm cheeseburger patty on each bun bottom. Top each patty with two pickle slices and a few thin red onion slices and a small piece of lettuce if desired. Finish with toasted top bun.

Press each assembled slider gently and secure with a toothpick through the center. Arrange sliders on a platter and serve immediately with extra ketchup and pickles on the side.

If making ahead: keep patties warm in a 200°F (95°C) oven on a tray covered loosely with foil for up to 20 minutes. Toast buns just before serving for best texture.