Cheeseburger Sliders

Shape the mini patties. Divide 600g beef mince into 12 balls of about 50g each, then flatten each between sheets of baking paper into thin 8cm discs, a touch wider than the slider buns. Keeping them thin means they cook through quickly without overcooking the crust.

Season just before cooking. Season both sides of each patty with salt and pepper right before they go into the pan, not while shaping. This keeps the mince tender rather than springy.

Toast the slider buns. Toast the buttered cut sides of the slider buns down in the pan for 1 minute until golden, then set aside. This small step stops the little buns turning soggy under the juicy patties.

Heat the griddle. Heat a heavy pan or griddle over high heat for 4 minutes; no oil is needed, as plenty of fat will render from the beef itself. A properly hot surface is essential for a quick, deep sear on such thin patties.

Sear and flip with onion. Cook 4-6 patties at a time, scattering a pinch of finely diced onion onto each one, and cook for 2 minutes until browned underneath. Flip each patty so the onion ends up underneath, where it caramelises against the hot pan and flavours the meat from below.

Melt the cheese and steam the bun. Top each patty with half a slice of cheese, then set the bun top directly on top to trap steam and melt the cheese for 1 minute. The patties are ready once the centre reaches 71°C.

Keep batches warm. Transfer cooked sliders to a tray in a 100°C oven, loosely covered, while you cook the remaining batches. This keeps the first sliders hot without drying them out while you work through the rest.

Build the sliders. Spread mustard and ketchup on the bottom bun, add a pickle slice, then the patty, and finish with the steamed top bun. Spreading the toppings evenly across all 12 means nobody misses out on flavour.