Wo-cheeseburger Sliders Recipe

Gather and preheat

Remove ground beef from refrigerator to come slightly toward room temperature (10–15 minutes). Preheat oven to 350°F (175°C) if finishing sliders in the oven; alternatively heat a large skillet or griddle over medium-high heat.

Split slider buns and set tops and bottoms aside on a baking sheet or plate. If using, separate cheese slices so they are ready to cut to size.

Combine ingredients

In a medium bowl combine ground beef, minced yellow onion, Worcestershire sauce, garlic powder, kosher salt, and freshly ground black pepper. Use your hands or a fork to mix gently until just combined; avoid overworking so patties stay tender.

Form patties

Divide the mixture into 12 equal portions (about 1.5 oz / 42 g each). Lightly press each portion into a thin round patty about the diameter of your buns, making patties slightly larger than the buns because they will shrink while cooking. Make a slight indentation in the center of each patty with your thumb to keep them from puffing.

Sear

Heat 1 tablespoon vegetable oil in a large skillet or griddle over medium-high heat. When shimmering, add patties in a single layer without crowding (cook in batches if necessary). Cook undisturbed 2–3 minutes until well browned on the bottom.

Flip & finish

Flip patties and cook 1–2 more minutes for medium; adjust time 30–60 seconds for rarer or longer for well-done. During the last 30–45 seconds of cooking, top each patty with a half slice of cheese (fold slices if needed) and cover the skillet with a lid or tent with foil to melt cheese quickly.

Remove cooked patties to a plate and keep warm while cooking remaining patties. If finishing sliders in oven, arrange assembled sliders on a baking sheet and warm in preheated 350°F oven 5–7 minutes until buns are heated through and cheese fully melted.

Prepare buns

Brush cut sides of bottom and top buns lightly with melted butter. If you like sesame seeds, sprinkle them on the tops now.

Sauce

Mix mayonnaise, ketchup, and mustard together in a small bowl (adjust proportions to taste). Spread about 1 teaspoon of sauce onto each bottom bun.

Place a cheese-topped patty on each sauced bottom bun. Add two pickle slices per slider. If using, add a small pinch of shredded lettuce and a few thin red onion slices on top of the pickles.

Cap with the bun tops and press gently to compact sliders. If desired, place assembled sliders in the oven for 2–3 minutes to set and warm through.

Arrange sliders on a platter and serve immediately while hot. Serve extra sauce, pickles, or fries on the side. Leftover patties can be refrigerated 2–3 days; store buns separately.