Equipment
Ingredients
Patties
- 500 g ground beef, 80/20 lean-to-fat ratio
- 5 g kosher salt
- 2 g black pepper, freshly ground
Assembly
- 12 brioche slider buns, halved horizontally
- 30 g unsalted butter, softened
- 6 american cheese slices, cut in half
Burger Sauce & Toppings
- 40 g mayonnaise
- 40 g ketchup
- 20 g yellow mustard
- 12 dill pickles, sliced
- 1 white onion, finely diced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 266 kcal
- Protein
- 12 g
- Carbohydrates
- 11 g
- Fat
- 16 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 546 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 17 mg
- Potassium
- 145 mg
- Calcium
- 122 mg
- Iron
- 1.8 mg
- Magnesium
- 5 mg
- Phosphorus
- 136 mg
- Zinc
- 2.0 mg
- Vitamin A
- 65 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the mayonnaise, ketchup, and yellow mustard using a spoon until smooth. Set aside.
Spread softened butter on the cut sides of the brioche slider buns. Heat a cast iron skillet over medium heat and toast the buns cut-side down until golden brown. Remove and set aside.
Divide the ground beef into 12 equal portions and gently shape into flat patties slightly wider than the buns. Season both sides with salt and pepper. Wash hands, utensils, and surfaces thoroughly with hot, soapy water after handling the raw meat to prevent cross-contamination.
Increase the skillet heat to medium-high. Working in batches if necessary, place the patties in the skillet. Cook undisturbed for 2 minutes to develop a brown crust.
Use a spatula to flip the patties. Immediately place a half-slice of American cheese on each patty. Cook for 1 to 2 more minutes until the cheese is melted and the internal temperature reaches a minimum of 74°C/165°F.
Spread the prepared burger sauce on the bottom buns. Layer with diced onions, a cooked cheese patty, and a slice of dill pickle. Cap with the top bun and serve immediately.
Chef's Notes
- Using 80/20 ground beef is crucial for sliders; the higher fat content ensures these thin patties do not dry out during the quick cooking process.
- American cheese is specifically chosen for its superior melting qualities, which acts as a glue holding the small slider components together.
- Toasting the buns in butter is not just for flavor; it creates a fat barrier that prevents the burger sauce and meat juices from making the bread soggy.
- For an authentic diner flavor, try steaming the buns slightly. Place the top bun lightly over the melting cheese in the skillet for the last 30 seconds of cooking.
Storage
Refrigerator: 3 days — Store cooked patties and buns separately to prevent the bread from becoming soggy.
Freezer: 2 months — Freeze raw, formed beef patties only. Fully assembled sliders do not freeze and thaw well.
Reheating: Reheat patties in a skillet over low heat with a splash of water, covered, until warm.
Troubleshooting
Patties shrink significantly and form thick domes.
Cause: The meat was overworked during shaping or was not pressed thin enough, causing the proteins to contract intensely during cooking.
Fix: Firmly press the patties with a spatula during the first 30 seconds of cooking to force them flat.
Prevention: Handle the meat gently, shape patties about 20% wider than the buns, and press a shallow dimple into the center of the raw meat.
Sliders taste dry and tough.
Cause: Using lean ground beef or overcooking the patties.
Fix: Add extra sauce to the buns to compensate for the lost moisture.
Prevention: Always use 80/20 ground beef for small burgers, as the fat content protects them from drying out during the rapid cooking process.
Cultural Context
Sliders originated in the United States in the 1920s, famously popularized by the White Castle restaurant chain. The name purportedly comes from how easily these small, onion-steamed burgers would slide down the throat, making them a beloved fast food and late-night snack.
