Beef Sliders Cheddar Cheese (Printable)

Mini beef patties melted with cheddar on soft buns, great for game days and family dinners.

# What goes in:

→ Beef Patties

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder

→ Cheese and Buns

06 - 8 slices cheddar cheese
07 - 8 slider buns

→ Toppings

08 - 2 tbsp mayonnaise
09 - 2 tbsp ketchup
10 - 1 small red onion, thinly sliced
11 - 8 slices pickles
12 - 1 small tomato, sliced
13 - 1 cup shredded lettuce

→ For Cooking

14 - 1 tbsp vegetable oil or unsalted butter

# Directions:

01 - In a large bowl, gently combine the ground beef with salt, pepper, garlic powder, and onion powder. Do not overmix to maintain tender texture.
02 - Divide the mixture into 8 equal portions and shape each into a small, flat patty slightly larger than your buns to account for shrinkage during cooking.
03 - Heat the vegetable oil or butter in a large skillet or grill pan over medium-high heat until shimmering.
04 - Cook the patties for 2-3 minutes per side, or until browned and cooked to your desired doneness.
05 - In the last minute of cooking, place a slice of cheddar cheese on each patty and cover the pan to help it melt completely.
06 - Split and lightly toast the slider buns for added texture and to prevent sogginess.
07 - Spread mayonnaise and ketchup on each bun, add the cheesy beef patty, and top with onion, pickles, tomato, and lettuce as desired.
08 - Serve immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • These come together in under 30 minutes but taste like something from a burger joint
  • The 8020 beef blend creates the perfect juicy to crispy ratio
  • Everyone gets their own personalized mini burger which somehow makes everything more fun
02 -
  • Never press down on the patties with your spatula while they cook or you will lose all those precious juices
  • The patties cook much faster than regular burgers so keep a close eye on them after the first minute
  • Letting the seasoned beef rest for 10 minutes before shaping helps the flavors distribute better
03 -
  • Create a small indentation in the center of each raw patty with your thumb to prevent them from puffing up into balls while cooking
  • Room temperature beef forms more evenly and cooks more consistently than cold beef straight from the fridge

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