Beef Sliders with Cheddar Cheese (Print Version)

Tender beef patties with melted cheddar, fresh toppings, and soft slider buns for a tasty bite.

# What You Need:

→ Beef Patties

01 - 1.1 lbs ground beef (80/20 blend)
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder

→ Cheese & Buns

06 - 8 slices cheddar cheese (cut to fit sliders)
07 - 8 slider buns

→ Toppings

08 - 8 small lettuce leaves
09 - 8 slices tomato
10 - 8 slices pickles
11 - 1/4 small red onion, thinly sliced

→ Condiments

12 - 2 tbsp ketchup
13 - 2 tbsp yellow mustard
14 - 2 tbsp mayonnaise

# How-To:

01 - Combine ground beef with salt, pepper, garlic powder, and onion powder in a mixing bowl. Mix gently to avoid overworking the meat.
02 - Divide the seasoned beef into 8 equal portions and shape into small patties. Make each patty slightly wider than the slider buns to account for shrinkage during cooking.
03 - Heat a grill or skillet over medium-high heat until hot.
04 - Place patties on the hot cooking surface and cook for 2-3 minutes until well-browned. Flip each patty, top with a slice of cheddar cheese, and cook another 2-3 minutes until cheese melts and patties reach desired doneness.
05 - Lightly toast the slider buns on the grill or in a toaster until golden brown.
06 - Spread condiments on the bottom buns. Layer lettuce, cheese-topped beef patties, tomato slices, pickles, and red onion. Cover with the top buns and serve immediately.

# Expert Advice:

01 -
  • They cook faster than regular burgers so you spend less time at the grill and more time with your people
  • The built-in portion control means everyone gets their fair share without arguing over who got the bigger burger
02 -
  • Make a thumbprint in the center of each raw patty or they will puff up into balls and the cheese will slide right off
  • Let the patties rest for about 2 minutes after cooking so the juices redistribute instead of running out the first time someone bites in
03 -
  • Season your patties right before cooking, not hours ahead, to prevent the salt from drawing out moisture
  • Invest in a good instant-read thermometer and aim for 160°F for perfectly safe but still juicy beef

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