Beef Sliders Cheddar Cheese (Printer-friendly)
Savory beef patties with cheddar on soft slider buns, perfect for parties or family bites.
# What You Need:
→ Beef Patties
01 - 1.1 lbs ground beef (80/20 blend)
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
→ Cheese & Buns
06 - 8 slices cheddar cheese (2.8 oz total)
07 - 8 slider buns
→ Toppings
08 - 8 small lettuce leaves
09 - 8 slices tomato
10 - 8 slices pickles
11 - 1/4 small red onion, thinly sliced
→ Condiments
12 - 2 tbsp ketchup
13 - 2 tbsp yellow mustard
14 - 2 tbsp mayonnaise
# How to Make It:
01 - Combine ground beef with salt, black pepper, garlic powder, and onion powder in a mixing bowl. Mix gently just until incorporated—overworking creates tough patties.
02 - Divide meat into 8 equal portions and shape into patties slightly wider than the slider buns, accounting for shrinkage during cooking.
03 - Heat grill or skillet over medium-high heat until properly hot for searing.
04 - Sear patties 2–3 minutes until browned, then flip. Place cheddar slice on each patty and cook 2–3 minutes more until cheese melts and patties reach desired doneness.
05 - Lightly toast slider buns on the grill or in a toaster until golden and warm.
06 - Spread condiments on toasted buns, layer lettuce, cheese-topped patty, tomato slices, pickles, and red onion. Crown with top bun and serve hot.
# Expert Tips:
01 -
- The beef-to-bun ratio creates that perfect bite where you get everything in one mouthful
- They cook faster than regular burgers, so you're eating in under 30 minutes
- Melted cheddar clinging to a juicy patty never gets old no matter how old you get
02 -
- Make a small thumbprint in the center of each raw patty to keep them from puffing up like tennis balls
- Let the patties rest for 2 minutes after cooking so the juices redistribute instead of running out everywhere
03 -
- Remove the ground beef from the fridge 20 minutes before cooking so it forms evenly without sticking to your hands
- Grate cold butter directly into the beef mixture for extra juicy patties that people can't quite identify