How to Make Cheeseburger Sliders | America's Test Kitchen Kids

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheese slices

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers fewer calories, while processed cheese can be more budget-friendly.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 1/4 cup sweet pickle relish, 1 tablespoon sugar, and 1 tablespoon distilled white vinegar to make the burger sauce.

Place the bottoms of the slider buns on a serving platter and spread one heaping teaspoon of burger sauce onto each bun bottom.

Stack slices of cheese on a cutting board and cut them into quarters to have 24 pieces. Separate the cheese into 12 stacks with 2 pieces in each stack and set aside.

Divide 1 pound of ground beef into 12 equal portions and place them on a rimmed baking sheet. Roll each portion into a ball and wash your hands after handling raw meat.

Place one ball of beef in a quart-sized zipper lock plastic bag, fold the top over, and use a clear pie plate to press the ball into an even 4-inch circle about 1/4 inch thick. Remove the patty from the bag and return it to the baking sheet. Repeat with the remaining beef.

Sprinkle the patties evenly with salt and pepper.

Heat 1 teaspoon of oil in a 12-inch non-stick skillet over medium-high heat until just beginning to smoke, about 3 minutes.

Transfer six patties to the skillet and sprinkle evenly with chopped onions, pressing the onions firmly into the patties. Cook without moving them for 2 minutes.

Reduce the heat to medium, carefully flip the patties with a clean spatula, and top each patty with 2 slices of cheese and one bun top.

Pour 2 tablespoons of water into the skillet and cover it. Wait for the steam to cook the burgers and melt the cheese, about 2 minutes.

Turn off the heat, remove the lid using oven mitts, and transfer the burgers to the bun bottoms. Cover with aluminum foil to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens