Cooking these iconic two-bite burgers at home is almost as quick and easy as pulling up to the drive-through.
Why This Recipe Works
Good sliders share four things: crispy, charred exteriors; tender, juicy interiors; gooey, melty cheese; and soft buns. To achieve all four, we came up with a plan. To start, we formed and pressed our 2-ounce beef patties before cooking them quickly in a skillet. As they cooked, we sprinkled some finely chopped onion onto the patties and then pressed them firmly so that the onion would adhere. Once we flipped the patties (the sides with the onion were now facing down), we immediately topped the patties with cheese and the bun tops, added some water to the pan, and covered it. The evaporating water created steam, which melted the cheese and softened the buns as the sliders finished cooking. Sliders up.