Four-Thousand-Gallery Double Butter Cheeseburger Sliders

Instructions

1. 1

   Divide the ground beef into 16 equal portions of 25 g each. Gently shape each portion into a thin slider-sized patty.

2. 2

   Divide the cheese into 8 equal portions of 10 g each. Split the slider buns and set aside.

3. 3

   Melt 10 g of the butter in a large skillet over medium heat. Add the sliced onion and cook for 8–10 minutes, stirring occasionally, until soft and golden. Transfer the onions to a plate.

4. 4

   Place the skillet over medium-high heat. Cook the beef patties in batches for approximately 1–2 minutes per side, or until browned and fully cooked to an internal temperature of 71°C.

5. 5

   During the final minute of cooking, place one portion of cheese on 8 of the patties. Top each cheese-covered patty with a second cooked patty to create 8 double-patty stacks. Allow the cheese to melt.

6. 6

   Melt the remaining 10 g of butter in the skillet. Place the buns cut-side down and toast for 1–2 minutes, until lightly golden.

7. 7

   Spread the light burger sauce evenly over the toasted buns. Add the shredded lettuce to each bottom bun, followed by a double-patty cheese stack.

8. 8

   Divide the cooked onions and dill pickle slices among the sliders. Add the top buns and serve immediately.