Sliders
Hand-held sandwiches built on small buns with a protein patty, cheese, and condiments. Griddled until the bun is toasted and the cheese melts, served warm.
Ingredients
Method
Form ground meat into 8 thin patties (about 2.5 inches across and 0.25 inch thick), leaving a shallow indent in the center of each with your thumb to prevent puffing. Season both sides with salt and pepper just before cooking.
Heat a griddle or cast-iron skillet over medium-high heat. Place patties directly on the dry surface and cook without moving them for 2–3 minutes until browned on the bottom.
Flip patties and immediately top each with one slice of cheese. Cook for another 1–2 minutes until the cheese begins to melt and the internal temperature reaches 160°F (for beef) or 165°F (for poultry).
Transfer patties with cheese to a warm plate.
Lightly butter the cut sides of slider buns and toast them on the griddle for 30–45 seconds until golden and crisp.
Spread ketchup on the bottom bun and mustard on the top bun. Layer lettuce, tomato slice, and pickles (if using) on the bottom bun, then place one cheese-topped patty on top. Cap with the toasted top bun.
Serve sliders immediately while warm and cheese is melted.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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