Juicy Lucy Sliders

sliders burgers cheese beef roll ketchup mayonnaise lettuce tomato pickle

Rick Martinez

Makes 16

Source

Ingredients

8 slices melting cheese (such as American, Swiss, Muenster, cheddar, or pepper Jack), cut in half

2 pounds ground beef chuck (20% fat)

Kosher salt, freshly ground pepper

Vegetable oil (for pan)

16 potato slider rolls, toasted

Ketchup, mayonnaise, shredded iceberg lettuce, sliced tomato, and dill pickle slices (for serving)

Method

Tear halved slices of cheese into even smaller pieces so that you have 16 roughly equal portions. Divide beef into 16 balls (about ¼ cup each). With 1 ball in the palm of your hand, use your pointer finger of the opposite hand to create a small indentation in the center. Fill hole with 1 portion of cheese. Pinch meat around cheese so that it’s in the middle, then gently flatten patty to about ¾" thick. Check to make sure that no cheese is peeking out (if you see any, fix it). Season both sides of patty with salt and pepper. Repeat with remaining beef and cheese.

Heat a cast-iron griddle or large heavy skillet over medium until very hot, about 2 minutes. Lightly coat with oil. Working in batches (we recommend testing the first patty before cooking the whole batch because cooking time may vary depending on your stove and pan—cut it in half to see if cheese has melted), cook patties, undisturbed, until outer edges are brown, about 3 minutes. Turn and cook until browned and burger is medium-rare, 2–3 minutes.

Serve sliders on rolls with ketchup, mayonnaise, lettuce, tomatoes, and pickles.

Do Ahead: Patties can be formed 6 hours ahead; cover with plastic and chill.