Homemade Cheeseburger Sliders

Ingredients

For the recipe

• 900 g (2 lb) ground beef, preferably 80% lean and 20% fat
• 12 small slider buns, approximately 7-8 cm (3 inches) wide, split
• 150 g (5 1/2 oz) sliced cheddar cheese, cut into 12 bun-sized pieces
• 30 g (2 tablespoons) unsalted butter, softened, for the buns
• 2 teaspoons (10 ml) neutral cooking oil, divided
• 1 teaspoon fine salt, divided between the patties
• 1/2 teaspoon ground black pepper, divided between the patties
• 80 g (approximately 1/3 cup) mayonnaise
• 2 tablespoons (30 ml) tomato ketchup
• 1 tablespoon (15 ml) yellow mustard
• 1 tablespoon (15 ml) dill pickle brine, from the pickle jar
• 24 dill pickle slices, approximately 100 g (3 1/2 oz) drained
• 1/2 small red onion, approximately 50 g (1 3/4 oz), very thinly sliced
• 4 large lettuce leaves, washed, thoroughly dried and torn into 12 small pieces

Instructions

1. Heat the oven to 180°C (350°F), conventional setting. Line a large baking tray with baking paper. Set out a large heavy skillet or griddle, a clean serving tray and an instant-read thermometer.
2. For the burger sauce, stir together the mayonnaise, ketchup, yellow mustard and pickle brine until smooth. Cover and refrigerate while you prepare the burgers.
3. Cut the cheddar into 12 pieces or small stacks that will fit the patties. Drain the pickles well, thinly slice the onion and dry the lettuce so the buns will not become soggy.
4. Divide the cold ground beef into 12 equal portions of approximately 75 g (2 2/3 oz). Gently shape each into a patty approximately 8-9 cm (3 1/4 inches) wide and 1-1.5 cm (1/2 inch) thick, slightly wider than the buns to allow for shrinkage.
5. Press a shallow indentation into the center of each patty with your thumb to reduce doming. Keep the patties refrigerated until their batch is ready to cook. Do not knead the meat or mix the salt into it.
6. Spread the softened butter thinly over the cut surfaces of the buns. Arrange them cut-side up on the lined tray. If they do not fit in one layer, use a second tray.
7. Heat the skillet over medium-high heat for 2-3 minutes. Add 1 teaspoon oil and swirl to coat. Season both sides of the first 4 patties with one-third of the salt and pepper.
8. Place the first 4 patties in the hot skillet with space between them. Cook for 3-4 minutes without moving or pressing them, until a brown crust forms underneath. Lower the heat slightly if the fat begins to smoke heavily.
9. Flip the patties once. Cook for approximately 2 minutes, then place a piece of cheddar on each. Cover the skillet briefly to melt the cheese and cook for a further 1-2 minutes as needed.
10. Insert a thin instant-read thermometer horizontally from the side into the center of each patty. Cook until every patty reaches at least 71°C (160°F); thickness and pan temperature affect the exact time. Transfer to a clean tray and loosely cover while cooking the next batch.
11. Cook the remaining patties in two batches of 4, seasoning each batch immediately before it enters the pan. Pour off excessive accumulated fat between batches and use the remaining teaspoon oil only if the pan looks dry. Repeat the cooking, cheese-melting and temperature checks.
12. As the final batch cooks, put the buttered buns in the oven for 5-7 minutes, until the cut sides are lightly golden and the edges are warm. Watch closely near the end so the small buns do not burn.
13. Spread the burger sauce evenly across the cut surfaces of the toasted buns. Put a piece of dry lettuce on each bottom bun, followed by a hot cheeseburger patty.
14. Top each patty with 2 pickle slices and a little red onion, then add the bun tops. Serve promptly, allowing 2 sliders per person. If serving a crowd, assemble and offer the sliders in batches so the first patties stay hot and the buns remain crisp.