First, if you are making homemade dinner rolls to use as buns, get those going in the morning. If you have them in the freezer already, pull them out and allow them to start defrosting.
You can make fresh small patties if you like. Using a large cookie scoop or weigh your patties to 3oz, will be the perfect size. I like to also buy these small pre-made grass-fed beef patties (pictured above). I keep them in the freezer and pull them out when I'm making sliders.
Due to their size, sliders are best cooked either inside on top of the stove (in an iron skillet) or on the counter in an electric skillet.
Prepare the skillet and place your grass-fed beef sliders in the pan. Mix all the seasonings in a bowl or jar. Season the burgers generously on the one side. Cook on low-medium heat and flip over (after a few minutes). Next, season the other side. Cook and flip every few minutes.
The burgers are done when the thermometer reads 170 ° internal temperature. Add cheese right before you pull the burgers off so it's all nice and melted.
Toast slider buns lightly (unless you baked them fresh). Add patties and toppings like lettuce, tomato, or avocado for extra nutrients. Don't forget the mustard, mayo and pickles.
