How to Make the Best Sliders

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories without sacrificing flavor.

slider buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber, while white bread is often cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

Weigh out 1.5 pounds of 85% lean ground beef using a scale.

Portion the beef into 12 two-ounce balls.

Cover the scale with plastic wrap to keep it clean while weighing the meat.

Roll the beef balls into perfectly round shapes.

Use a zipper lock bag to help shape the patties by cutting along the sides.

Press each ball into a four-inch wide patty using a glass pie plate.

Cover the patties with plastic wrap and refrigerate until ready to cook (up to 24 hours).

Cut 6 slices of American cheese into quarters for the sliders.

Prepare the burger sauce by mixing 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon sweet pickle relish, 1 teaspoon distilled white vinegar, 1 teaspoon sugar, and 1 teaspoon black pepper in a bowl.

Spread the burger sauce on the bottom halves of the two and a half inch slider buns.

Season the beef patties with 1.5 teaspoons kosher salt and 1 teaspoon black pepper on both sides.

Heat 1 teaspoon vegetable oil in a 12-inch nonstick skillet over medium heat until it starts to smoke.

Cook half of the sliders in the skillet for about 2 minutes without moving them.

Sprinkle 1/4 cup finely chopped onion over the sliders and press them into the meat with a spatula.

Flip the sliders and add two slices of cheese on each patty.

Place the bun tops on the cheese and add 2 tablespoons of water to the pan.

Cover the skillet to steam the sliders for 90 seconds, which softens the buns and melts the cheese.

Tent the cooked sliders to keep them warm while cleaning the pan for the second batch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens