Hamburger Sliders

Who doesn't like a good hamburger? Well, unless you don't eat beef.  I find it hard to find a really good burger though we have tons of restaurants claiming they make the best one.  I myself prefer a good slider.  Small burgers are easier to manage and I find a smaller burger has more flavor because you can get more sear all over it.  I use ground chuck because you need more fat for more flavor.  I form them into rather thick patty and cook them in a cast iron skillet over high heat.  I like to cover them in Montreal Steak Seasoning.  Cook them until rare and then remove them from the pan.  They will continue to cook to medium as they sit.

Place them on toasted garlic butter spread rolls and top with yellow mustard and ketchup. I like to add thinly shaved red onion and dill pickles. And a slice of cheddar cheese too!