Homestyle Sliders (2) Recipe

Form patties

Divide the 0.5 lb ground beef into two equal portions (~4 oz each). Gently form each portion into a 2.5–3 inch round patty about 1/2 inch thick. Do not overwork the meat—press just enough to shape and create a slight dimple in the center of each patty.

Season

Sprinkle 1/8 tsp kosher salt and a pinch (about 1/16–1/8 tsp) freshly ground black pepper evenly on both sides of each patty. Brush or rub 1/2 tsp Worcestershire sauce evenly over one side of each patty.

Cook patties

Heat a nonstick skillet or cast-iron pan over medium-high for 2 minutes. Add 1 tsp vegetable oil and swirl to coat. Place patties in the hot pan, Worcestershire-sided down. Cook undisturbed for 2–3 minutes until a brown crust forms. Flip and cook 1.5–2 minutes for medium (adjust 30–60 seconds for desired doneness). In the last 30 seconds, divide the 2 cheese slices and place a slice on each patty to melt; cover the pan briefly with a lid to help melt the cheese.

Prepare buns

While patties cook, split the 2 slider buns. Spread the softened 1 tbs butter evenly on the cut sides. Place buns cut-side down in a separate skillet over medium heat for 1–2 minutes until lightly toasted and golden. Remove and set aside.

Make quick sauce

In a small bowl combine 1 tsp mayonnaise, 1/2 tsp yellow mustard, 1/2 tsp ketchup, and 1/2 tsp pickle juice (if using). Stir until smooth. Finely dice or thinly slice enough yellow onion to yield 1/4 cup and set aside for topping.

Assemble sliders

Spread a thin layer of the quick sauce on the bottom halves of both toasted buns. Place one cheese-topped patty on each bottom bun. Top each patty with 2 pickle slices and a tablespoon (or appropriate portion) of the sliced onion (use the 1/4 cup). Add fresh lettuce leaf if using. Close with the bun tops.

Serve

Serve the two homestyle sliders immediately while hot. Offer extra ketchup or mustard on the side if desired.