Alton Brown’s Method for Sliders Is the Only One You’ll Ever Need

Football season is here, and whether or not you’re into the game, there’s one thing we can all agree on: the food. We love the versatility of nachos, the portability of chips and dip, and the tasty football-themed desserts.

And anything hot off the grill, like burgers, is always a crowd favorite, which is why I love the idea of serving cheeseburger sliders. Mini bite-sized versions of sammies are always the first to go on game day (or at any social gathering).

Sliders are the perfect party food because they complement various appetizers and can quickly adapt to people’s tastes. Plus, if you’re like me, you don’t feel guilty grabbing more than one.

However, not all sliders are created in the same way. While some are tender and moist, others can be dry and crumbly. Luckily, Alton Brown is known for his unique recipe hacks, so it’s no surprise he knows a thing or two about making the best burgers.

When I came across his technique for making fragile slider patties, I knew we’d never want to make them any other way again.

Alton Brown’s Sheet Pan Sliders

To make Alton Brown’s perfect sliders, you need three standard kitchen tools: a half-sheet pan, parchment paper, and a rolling pin. Rather than shaping smaller patties as with most recipes, Brown rolls the meat into a thin layer and cuts it into evenly sized squares.

Don’t worry if you don’t have all the tools. If you only have a full-sheet pan, double the recipe or use one side of the pan.

Parchment paper can be swapped for aluminum foil in a pinch, and if you don’t have a rolling pin on hand, you can press the ground beef out with your hands or a clean jar.

How to Make Sheet Pan Sliders

Here are a few other handy tips for making the best sliders that will keep everyone coming back for more.

• Let the ground beef warm up slightly: Ground beef is more accessible to shape when it’s been at room temperature for 10 to 15 minutes. While this isn’t part of Brown’s method, it’s essential for a good smash burger and works just as well for sliders.
• Roll out the beef: Cut two pieces of baking paper slightly bigger than needed a half-sheet pan. Use one piece to line the pan. Place a pound of ground beef in the center and lay the second piece of parchment paper on top. Use a rolling pin to flatten the meat an even layer, filling as much of the pan as possible. It will be fragile
• Add seasoning: Once the beef is rolled out, Brown adds a layer of yellow mustard and a sprinkle of spices. Feel free to get creative here and add your preferred seasoning blend, or skip the mustard if it doesn’t suit your taste. Just don’t forget the salt and pepper!
• Fold the meat in half: Carefully pick up one end of the parchment and fold the beef in half widthwise. Gently press it down to help the meat layers stick together.
• Refrigerate and slice: Firm up the sheet pan in the refrigerator for 10 minutes. Once chilled, cut the meat into eight even squares.
• Cook the patties: Brown cooks the sliders on a griddle. If you don’t have a grill, cook the patties in a heavy-bottomed pan or cast iron skillet. Brown also cooks his sliders directly on sliced onions to impart flavor, but this step is optional. Cook the sliders over medium heat for 3 to 5 minutes on each side until they reach 160 degrees F (70 degrees C).

Although this method takes more time than shaping the patties by hand, the flavors and texture are worth 15 minutes of prep work. Be sure to serve your sliders with a platter of various toppings, and choose a good-quality bun to seal the deal on all your hard work.

My family likes to eat these on Member’s Mark Brioche Slider Buns from Sam’s Club, but feel free to choose whichever brand you like. Don’t forget to toast the buns; it will make all the difference.

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