Description
Forget the grill, Skillet Sliders seared to perfection on the stovetop are the way to go! When cooked right, they turn out with the most perfect crust and juicy center every single time.
Ingredients
- 1 pound ground beef
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper, for coating patties
- canola oil for skillet
- 9 rounds of good melting cheddar cheese, cut to fit over sliders
- 9 slider buns
- Lettuce
- Tomato
- Onion
- Pickles
- Ketchup
- Mayo
- Mustard
Instructions
- In a large mixing bowl, combine the ground beef, 2 teaspoons salt, 1 teaspoon ground pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder with your hands or a fork until well combined.
- Form beef into 3 tablespoon-sized balls and flatten each one with the palm of your hand to the size of your slider buns. Season the outside of each patty generously with more salt and pepper.
- Heat a cast-iron skillet over medium heat for 5 minutes. Add a few tablespoons of canola oil to coat the bottom of the skillet. Let skillet heat for another 2 minutes before adding the beef patties.
- Sear the patties for 2-3 minutes before flipping to the other side. Add the cheese right after you flip the patties and then turn the heat to low and cover with a lid or pan while the sliders continue to cook for another 2-3 minutes (or until of desired doneness) and the cheese melts.
- Use an internal thermometer to check the temperature of your sliders for doneness. A medium-rare slider (red in the middle) should register 125°F-135°F and take about 6 minutes of total skillet time. A medium slider (pink in the middle) should register 135°F-145°F and take about 7-8 minutes of total skillet time. A medium-well slider (a little pink in the middle) should register 145°F-155°F and take about 9 minutes of total skillet time. And a well-done slider (no pink) should register 155°F-165°F and take about 10 minutes.
- Remove patties from skillet and serve on slider buns with desired accompaniments.