12mini knot rolls or mini burger buns, sliced in half
Salt and pepper to taste
Form ground chuck into twelve 2-ounce patties. Season lightly with salt and pepper.
Grill or pan-sear on each side, cooking thoroughly (160°F internal temperature).
Build burgers by layering lettuce, red onion, patty and jelly on a bun. Skewer with a toothpick frill for easy handling.
Chef’s note: Mini burgers, or “sliders,” are all the rage and for good reason. If you prefer a larger burger, simply make four 6-ounce patties and use regular-sized buns. Either way, they pack big satisfaction in every bite!