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)
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.
