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My review
Chef John's Beef Sliders
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Chef John
"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."
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Ingredients
30 m servings 214Original recipe yields 8 servings (8 sliders)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 3546 Ratings
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Most helpful positive review
8/23/2013
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! Than...
Most helpful critical review
5/23/2014
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 McCormi...
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5/23/2014
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 McCormi...
8/23/2013
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! Than...
4/1/2014
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 ...
5/23/2014
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...
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 bee...
7/9/2015
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 ...
5/23/2014
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...
2/4/2017
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....