The dressing and pickles here are magicāthey make the burger. Sometimes, I make full-size burgers with 7-ounce patties, but I generally prefer sliders. That way, you can eat more of everything else you serve on the side. The best burger meat comes from aged beef chuck that is freshly ground by your butcher.
Recipe information
Yield
Serves 12
Ingredients
Preparation
Step 1
Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
Step 2
Form the beef into 12 patties 3 inches in diameter and 1 inch high. Generously season with salt and pepper. Grill for 2 to 4 minutes per side for medium-rare. During the last minute of grilling, top each burger with a slice of cheese.
Step 3
Grill the cut sides of the rolls alongside the patties until golden brown and crisp, 1 to 2 minutes. Transfer to a serving plate.
Step 4
Spread a generous layer of dressing on both sides of each roll. Arrange the lettuce on the bottom of each roll, cupped sides up (to capture the mouthwatering meat juices). Transfer the patties to the lettuce-lined buns and immediately top each with a thin layer of tomatoes and then pickles. Season the tomatoes with a little salt. Cover with the bunsā tops and serve immediately.
