Cheeseburger Sliders

Gathering Ingredients

Core ingredients and quantities

• 1 lb (450 g) 80/20 ground beef — higher fat content for juicy sliders
• 12 mini slider buns or small brioche buns
• 6–12 thin slices of cheddar or American cheese (use double slices for extra melt)
• 2 tbsp unsalted butter, softened
• 1 small red onion, thinly sliced
• 1 medium tomato, thinly sliced
• 12 small dill pickle slices
• Lettuce leaves, optional
• Kosher salt and freshly ground black pepper
• Optional: mustard, ketchup, mayonnaise

Shopping and selection tips
Choose fresh ground beef from a trusted source or grind your own from chuck for the best texture. Pick small buns that match the diameter of your formed patties to ensure even bite and proportion. Buy a block of cheese and slice thinly for faster melting; pre-sliced cheese melts predictably but thin slices help avoid oily runoff. For buns, look for slightly sweet brioche or potato rolls that toast well. If planning to serve warm for a crowd, multiply quantities and keep toppings separate in chilled containers until assembly.
Timing and prep order
Start by slicing onions and tomatoes and chilling pickles; do not salt tomatoes early to avoid sogginess. Soften butter at room temperature for quick bun toasting. Weigh or divide the beef before seasoning to maintain consistent cook times across all sliders. Accurate prep reduces active cooking time and prevents overcooking small patties.

Essential Equipment

Tools that affect texture and speed

• Large cast-iron skillet or heavy griddle for consistent sear and heat retention
• Spatula with a thin edge for flipping delicate sliders
• Kitchen scale or scoop for evenly sized patties
• Measuring spoons for precise seasoning
• Thermometer to confirm doneness (optional but useful for crowds)
• Basting spoon or brush for buttering buns

Why each item matters
A cast-iron skillet or griddle provides the hottest, most even surface for a Maillard sear; smaller pans can crowd patties and steam rather than sear. A thin-edge spatula reduces tearing during flips — critical for thin, delicate slider patties. A kitchen scale or portion scoop ensures uniform diameter and thickness so all sliders finish at the same time. Using a probe thermometer avoids overcooking: aim for 160°F (71°C) finished internal temperature for ground beef when preferred; for medium, target 155°F and allow carryover to reach 160°F.
Prep workflow
Set up a mise en place: patties on a tray, cheese ready, buns buttered, and toppings in separate bowls. Preheat the skillet while shaping patties — a properly preheated surface will sear immediately, locking juices. If cooking many sliders, use a warming tray at low temperature to hold finished sliders without drying.

Preparing the Beef Patties

Portioning and handling the meat

• Divide 1 lb ground beef into 10–12 portions (about 1.5–2 oz / 45–60 g each) for sliders that fit 2–2.5" buns
• Gently form patties without overworking to keep texture tender
• Press the center slightly to create a shallow dimple to prevent puffing

Technique details
Handle the beef as little as possible; firm but gentle presses keep fat distributed for juiciness. Over-compressing creates a dense slider. Use a scale or scoop for uniform size, then press each ball flat until about 1/2" thick — a little thinner than a regular burger to fit the bun-to-patty ratio. Make a shallow indentation in the center with your thumb or the back of a spoon to counteract dome formation as meat cooks.
Seasoning schedule
Season with salt and pepper immediately before cooking, not while raw and waiting, to avoid drawing moisture out. For small sliders, a light sprinkle (about 1/8 tsp kosher salt per patty) is sufficient; add freshly ground black pepper to taste. If adding garlic powder or onion powder, mix very sparingly to avoid masking beef flavor. For a binder, avoid eggs or breadcrumbs — they change texture and reduce beefy flavor.
Cold vs. room temperature
Keep patties chilled until the skillet is hot; letting them warm to room temperature can cause excess shrinkage and uneven cooking on small patties. Chill on a tray for 10–15 minutes if formed early.

Seasoning and Forming Sliders

Flavor building and portion control

• Basic seasoning: kosher salt and freshly ground black pepper
• Optional: a pinch of smoked paprika or Worcestershire for depth
• Avoid over-seasoning small patties; flavors concentrate during cooking

Forming tips for even cooking
Use a 1.5–2 oz scoop to portion each patty, then press gently into a round slightly larger than the bun diameter to allow for shrinkage. Aim for consistent thickness across all patties; 1/2" is a reliable target. Press a shallow dimple in each center to keep burgers flat. If sliders will be held before serving, stack patties with parchment between layers and refrigerate.
Seasoning timing and technique
Salt and pepper immediately before you transfer patties to the hot surface to prevent moisture loss. Sprinkle lightly and press the seasoning into the meat with a gentle tap rather than rubbing. If using Worcestershire or liquid seasonings, incorporate sparingly — a teaspoon per pound at most — because small patties concentrate flavors quickly. For herb-forward sliders, add finely minced parsley or chives after cooking to maintain brightness.
Common mistakes to avoid
Do not overwork the meat when forming; do not salt too early; do not form patties too thick relative to the bun. Consistent size and light seasoning yield the most reliable, juicy results.

Cooking and Searing

Heat management for perfect sear
Preheat the cast-iron skillet or griddle over medium-high heat until it is hot and a few drops of water sizzle and evaporate on contact; a properly preheated surface creates immediate contact sear to lock juices. If using a non-stick pan, finish over medium to avoid overheating. Add a thin film of neutral oil with a high smoke point (canola or grapeseed) to encourage even browning.
Searing method and timing
Place chilled patties on the hot surface with at least 1/2" spacing; crowded patties steam instead of sear. For 1/2" thick patties, cook 2–3 minutes per side for medium-well depending on heat, flipping once. Resist pressing down with the spatula; pressing forces juices out and dries the sliders. Add cheese during the final 30–45 seconds of cooking, cover briefly with a lid to trap heat and melt cheese evenly.
Testing doneness
Use a probe thermometer in the center of a larger slider; for small sliders, check internal color and juice clarity. Aim for 155–160°F (68–71°C) for fully cooked ground beef. Carryover heat will raise temperature slightly after removing from the pan.
Batch cooking and holding
If cooking multiple batches, keep finished sliders on a wire rack in a low oven (200–225°F / 95–110°C) to prevent sogginess from trapped steam. Reheat briefly on the griddle to restore crust before assembly if needed.

Preparing Buns and Toppings

Toasting buns for texture and moisture control
Split buns and spread softened butter thinly on cut sides; toast on the griddle or in a skillet butter-side down until just golden — about 20–45 seconds on hot griddle. Toasting creates a barrier that prevents bun sogginess when sauces or juicy patties are added. For a softer texture, toast only briefly; for crunch contrast, toast until edges are crisp.
Toppings prep and order
Slice tomatoes thinly and pat dry with a paper towel to remove excess moisture. Slice onions thin and, if preferred, soak in cold water for 10 minutes to reduce sharpness; dry thoroughly. Pickles add acid and crunch — drain any excess brine. For sauce, mix mayonnaise with a touch of ketchup and pickle brine for a quick slider sauce; store chilled until assembly.
Cheese and temperature
Thin cheese slices melt faster and uniformly on small patties; add during the final minute of cooking and cover briefly. Avoid very thick cheese slices that will not fully melt before the patty overcooks. If using shredded cheese, press lightly and cover to expedite melting but be mindful of escaping oils altering texture.
Portioning condiments
Apply condiments sparingly to each bun half to avoid sliding and sogginess. Place sturdier toppings (lettuce, pickles) directly on the bottom bun, then patty, then softer toppings (tomato, onion) or sauces on the top bun to maintain structure while biting.

Assembly and Serving

Order of assembly for structural stability
Place the bottom bun on a clean surface; add a thin smear of sauce to act as a moisture barrier. Add lettuce (if using) to create a crisp layer that keeps tomato juices from soaking the bun. Position the hot patty with melted cheese on top of the lettuce or directly on the bun depending on preference; avoid placing tomatoes directly under the patty to prevent slippage. Top with pickles and a thin tomato slice, then the top bun with a light spread of condiment.
Serving suggestions and portion control
Serve sliders in groups of two to three per person as an appetizer or three to four as a main course depending on appetite. For parties, arrange sliders on a warmed platter over a paper-lined sheet tray to absorb any excess juices. Provide small paper napkins and toothpicks to secure layers for easy pick-up. If making a slider platter with varying toppings, label each row to prevent confusion.
Finishing touches
For added shine and subtle flavor, brush the top buns with melted butter and a sprinkle of flaky salt immediately before serving. Offer condiments on the side to accommodate different tastes and maintain bun texture for guests who prefer less sauce. If sliders will be eaten over 10–15 minutes, keep them on a warm baking tray to preserve heat without steaming.

Storage and Reheating

Short-term storage for leftovers
Store leftover patties and buns separately to maintain texture:

• Patties: airtight container in refrigerator up to 3 days
• Buns: cool fully, then store in a paper bag or loosely wrapped to retain slight crust
• Toppings: tomatoes and onions in sealed containers up to 2 days

Freezing options
Freeze cooked patties on a tray until solid, then transfer to a freezer bag with parchment between layers. Consume within 2 months for best quality. Thaw in the refrigerator overnight before reheating. Avoid freezing assembled sliders with mayonnaise-based sauces as texture will degrade.
Reheating for best texture
Reheat patties on a hot skillet or griddle for 1–2 minutes per side to restore crust and internal warmth; cover briefly with a lid when adding cheese to melt. For multiple patties, reheat in a 350°F (175°C) oven on a wire rack for 8–10 minutes to maintain exterior texture. Warm buns in the oven for 3–4 minutes or toast again on the griddle with butter for 20–30 seconds.
Avoiding sogginess when reheating
Reassemble sliders just before serving. If reheating in the microwave, place patties on a paper towel and use short bursts to minimize steam; follow with a quick sear for texture if possible.

FAQs

How do I stop sliders from drying out?
Use 80/20 ground beef for higher fat content, avoid pressing patties while cooking, and flip only once. Season just before cooking to prevent moisture loss.
Can I make sliders in advance for a party?
You can form patties and prepare toppings a few hours ahead and refrigerate. Cook patties just before serving or cook ahead and hold in a low oven (200–225°F / 95–110°C) on a wire rack to prevent steaming; toast buns just before assembly.
What cheese melts best?
Cheddar and American melt predictably; thin slices speed melting. Avoid very aged, crumbly cheeses that do not become creamy at short heat exposure.
How many sliders per pound of beef?
Expect 10–12 sliders from 1 lb (450 g) of ground beef when portioned at about 1.5–2 oz (45–60 g) each, depending on desired patty thickness and bun size.
Is it safe to cook ground beef to medium?
Food-safety guidelines recommend fully cooked ground beef to 160°F (71°C). For personal preference, some choose lower temps; use caution and consider audience risk factors.
How do I keep buns from getting soggy?
Toast the cut sides with butter to create a moisture barrier; assemble just before serving. Place sturdier toppings like lettuce under the patty to shield the bun from juices.
Any tips for cooking many sliders at once?
Cook in batches on a large griddle to maintain heat; hold finished sliders on a wire rack in a low oven to keep crispness. Keep buns and toppings separate and assemble just before serving to maintain texture.