Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
8
Yield:
8 sliders
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Secret sauce ingredients:

Directions

Instructions Checklist
  • Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.

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  • Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.

  • Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.

  • Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.

  • Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

Cook's Notes:

I prefer grass-fed organic beef.

Approximate cooking times: 3 minutes per side for rare to medium-rare; 4 minutes per side for medium; 5 minutes per side for medium-well to well-done.

Once the sliders are flattened, you can store refrigerated until needed, up to 8 hours.

Nutrition Facts

214 calories; protein 11.7g 23% DV; carbohydrates 160.2g 52% DV; fat 10.9g 17% DV; cholesterol 35.7mg 12% DV; sodium 155.4mg 6% DV. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2013
These were a hit and it was the 'secret sauce' that put these over the top! I toasted the buns and added a little cheese. I plan to make these again and I'll be using the sauce often YUM! Thanks for sharing.:) Read More
(34)

Most helpful critical review

Rating: 3 stars
05/23/2014
This is good for a basic slider but the true secret to a Super Slider is putting a dollop (approx. 1/2 tbsp) of butter in the center of the patty before cooking. I also season mine with McCormick Grill Mates Montreal Steak Seasoning instead of just salt & pepper. Use King's Hawaiian Sweet Rolls for your buns, you won't regret it! Read More
(64)
52 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
05/23/2014
This is good for a basic slider but the true secret to a Super Slider is putting a dollop (approx. 1/2 tbsp) of butter in the center of the patty before cooking. I also season mine with McCormick Grill Mates Montreal Steak Seasoning instead of just salt & pepper. Use King's Hawaiian Sweet Rolls for your buns, you won't regret it! Read More
(64)
Rating: 5 stars
08/23/2013
These were a hit and it was the 'secret sauce' that put these over the top! I toasted the buns and added a little cheese. I plan to make these again and I'll be using the sauce often YUM! Thanks for sharing.:) Read More
(34)
Rating: 4 stars
04/01/2014
Love the sauce! I used dill relish instead of sweet. I added a tablespoon of minced garlic and a dash of dale sauce and a pkg of lipton onion soup mix to the hamburger. Then reshaped it so I could cut it into 8 even pieces. I'll have to make more of the sauce next time because we used it to dip our fries too! We like our burger done completely and it took significantly longer than 4 minutes on each side. I used a thermometer to tell when they hit 165 degrees. This was perfect for our family. Read More
(14)
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Rating: 5 stars
10/25/2014
I always love Chef John's recipes so I thought I would use ths one as a jumping off point. I decided I wanted to kick it up a notch. I substituted Johnsonville Italian sausage for the ground beef.Topped it with provolone. I sauteed some mini bell peppers for my topper. I also mixed diced sundried tomatoes into mayo for my secret sauce. My hubby says they are the best sliders he has ever had. Read More
(8)
Rating: 5 stars
05/23/2014
awesome! the sauce is great too. but I divided the meat and put it into cheap baggies to press into patties; no mess that way. They're thinner and cook faster. Easier to eat too don't have to unhinge your jaw to bite it. "and as always enjoy!" Read More
(8)
Rating: 5 stars
07/09/2015
We thought these were fantastic burgers. I know this sounds like a standard recipe but it is so much better for reasons I cannot explain. I used kosher salt and freshly ground pepper and subbed the tomato for chipotle bread & butter pickle since it's what I had on hand. I have been making burgers for years with these same ingredients but there is something special in here that makes these great. I made a comment while eating how good these were and my husband said, "I was just going to say that". The 3 minute time was was too rare for me but my husband liked them. I cooked mine a little longer. Maybe it was the special sauce, maybe it was the hotter pan than I usually use, but do try this. Thanks Chef John! These were fantastic. Read More
(6)
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Rating: 4 stars
05/24/2014
Great base recipe, but I needed more flavor. So I made a few simple changes: First: I seasoned my beef before cooking by adding chopped garlic. Second: I added one part Blazin' Burger seasoning to the dressing. Third: I used Hawaiian Sweet Bread dinner rolls, and topped each burger with a small piece of pineapple, and a slice of jalapeno. *Alternative dressing is sweet chili sauce; adjusting the heat with hot pepper flakes. This was 'ONO (which means DELICIOUS in Hawaiian)!! Read More
(6)
Rating: 5 stars
02/04/2017
I followed the method of using a muffin pan to make the patties but used a large muffin size (6 cup pan) instead of regular size. I prepared the beef using the Juiciest Hamburgers Ever recipe. 2 pounds of beef made 28 mini-burgers to put on Hawaiian rolls (24-pk) using 2 mini cookie dough scoops each so all were the same size cooked them for 4-5 min per side and topped with a slice of manchego cheese and black forest ham a slice of tomato and the secret sauce yum! We all loved these thank you Chef! Read More
(3)
Rating: 5 stars
06/09/2014
loved the sauce too! Read More
(2)
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