Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Cheesy Sliders by The BakerMama

Easy Cheesy Sliders

  • Author: The BakerMama
  • Prep Time: 10 min
  • Cook Time: 6 min
  • Total Time: 16 minutes
  • Yield: 12

Description

Bet you can’t eat just one! These Easy Cheesy Sliders are juicy, tender, and customizable. The perfect burger for your cookout!


Ingredients

  • 1 pound ground beef (I like to use 80/20)
  • Kosher salt, for seasoning the patties
  • Freshly ground black pepper, for seasoning the patties
  • 12 slices American or provolone cheese slices, cut ½ inch smaller than the slider buns
  • 12 slider buns

Instructions

  1. Form the ground beef into 2-tablespoon-size balls, and flatten each one with the palm of your hand to ½ inch larger than the slider buns. Season the outside of each patty generously with salt and black pepper.
  2. Heat the grill over medium heat for 5 minutes. Brush the grates with oil, and then add the patties. Sear the patties for 3 to 4 minutes on one side, then flip them. Immediately add the cheese and close the grill lid. Let the sliders continue to cook for another 1 to 2 minutes, or until they reach desired doneness and the cheese has melted.
  3. Remove the patties from the grill and add to the serving tray

Notes

Tips for grilling a great burger:

Don’t combine salt into the mixture, especially if you’re not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers. Instead, generously sprinkle each burger with salt and pepper right before you put it on the grill.

To keep patties from swelling in the middle, make small indentations in the center.

Medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.

For juicy burgers, use ground beef that has at least 20% fat. We like to use a 80/20 ground chuck for our burgers.

Use wet hands to form the patties. This will help the meat from sticking to your fingers as you shape the burger patties.

Do not press down on the patties while they’re grilling. This will release the juices taking out the moistness of the end result.

Burgers should reach at least 160-degrees internally.