Ingredients
Equipment
Method
- In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Do not overmix.
- Divide the mixture into 12 equal portions and gently form each portion into a small, flat patty. Make a small indentation in the center of each patty.
- Heat the olive oil in a large skillet or on a griddle over medium-high heat.
- Carefully place the patties in the hot skillet, ensuring they aren't overcrowded. Cook for 3-4 minutes per side, or until browned and cooked through to an internal temperature of 160°F (71°C).
- During the last minute of cooking, place a quarter of a slice of cheese on top of each patty and cover the skillet with a lid to melt the cheese.
- While the cheese is melting, optionally toast the slider buns on a baking sheet in a preheated oven at 350°F (175°C) for a few minutes, or in the same skillet after the patties are removed.
- Place a cheeseburger patty on the bottom half of each slider bun.
- Add your desired toppings, such as ketchup, mustard, pickles, onions, lettuce, and tomato.
- Top with the other half of the slider bun and serve immediately.
Notes
To prevent patties from sticking, ensure the skillet is properly heated and use enough oil. Avoid overcooking the patties to prevent dryness; using an 80/20 ground beef blend helps. Toasting the buns can prevent sogginess. If cheese is not melting properly, cover the skillet to trap heat, or add a splash of water and quickly cover to create steam. Leftover sliders can be stored in an airtight container in the refrigerator for up to 2 days, but the buns may become soggy. For variations, try adding cayenne pepper or hot sauce for spice, using BBQ sauce and fried onions, adding bacon, using Italian seasoning and mozzarella with marinara sauce, or topping with grilled pineapple and teriyaki glaze.