Chef John's Beef Sliders


  • 1 pound ground beef
  • 16 paper muffin liners
  • salt and ground black pepper to taste
  • 2 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet pickle relish
  • 8slider-size burger buns, cut almost through horizontally
  • 8slices roma (plum) tomato
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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