My family is a huge fan of burgers, and burgers of any type. Everyone has their ‘go to’ burger and as I typically go the most extreme in terms of condiments and toppings, everyone else takes it pretty easy. One will do just cheese, the other just bacon, and the other, well, let’s just say she refuses to eat them. I’m fine with that. I really am. One of my favorites however is the simple cheeseburger slider. Maybe it was when I fell in love with them when my parents would travel to Indiana and stop by White Castles and grab a bag of sliders. Who knows. The cheeseburger slider, along with some nice pickles just makes everything better.
Let’s get started.
- Package of King’s Hawaiian rolls, sliced
- 1/2 pound of ground chuck, shaped into 2 ounce patties
- salt, to taste
- cracked black pepper, to taste
- 3 slices of Cheddar or American cheese
Simple. Love it.
Start by forming your patties into 2 ounce portions, a bit larger than a golf ball. Be gentle with these as you do not want to overwork the meat. Season both sides with salt. To one side, make a thumbprint in the middle. Continue with the remaining ground chuck. This should make about 6 sliders.
Heat a large, cast iron skillet, or non-stick skillet on medium-high heat. Once heated, about 1 minute or so, add as many burgers as you can, being careful not to overcrowd the skillet.
Sear the patties on one side and do not touch them for a few minutes, just let them get nice and caramelized.
Once caramelized, flip each burger, and season with a bit of cracked black pepper. Cook for another minute, then add about 1/2 of a slice of cheddar or American cheese to the top of each patty.
Add about 2 tablespoons of water to the skillet, and cover. This process gets some awesome steam going and quickly melts the cheese.
Add each patty to a sliced, King’s Hawaiian roll, and top with a pickle, or serve pickles on the side.
You can add condiments if you want, but to me, the simplicity says it all when it comes to beef and cheese.
Enjoy! Are you all fans of cheeseburger sliders or do you just go all in and load them up with toppings and condiments?