The Krabby Patty

1.Prepare the Patty Mixture: In a large bowl, gently combine the ground beef, lump crab meat, beaten egg, panko breadcrumbs, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix lightly with your hands until just combined; do not overmix, as this will result in tough patties.

2.Form the Sliders: Divide the mixture into 8 equal portions. Gently form each portion into a small, compact patty, slightly wider than the slider buns, as they will shrink slightly during cooking.

3.Prepare the Buns: Preheat a large skillet or griddle over medium heat. Brush the cut sides of the brioche buns lightly with melted butter. Toast the buns cut-side down until golden brown and lightly crisp, about 1-2 minutes. Set aside.

4.Cook the Patties: Heat the olive oil in the skillet over medium-high heat. Carefully place the patties on the hot surface, ensuring not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side until nicely browned and cooked through (internal temperature should reach 160°F/71°C for beef).

5.Melt the Cheese: During the last minute of cooking, place a small square of cheddar cheese on top of each patty and cover the pan briefly to allow the cheese to melt perfectly.

6.Prepare the Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.

7.Assemble the Sliders: Spread a thin layer of the prepared sauce on both the top and bottom toasted halves of each brioche bun.

8.Layer the toppings: On the bottom bun, place a slice of melted cheese patty. Top immediately with a small mound of shredded lettuce, a sprinkle of diced onion, and 2-3 thin pickle slices. Place the top bun on, and sprinkle the top bun lightly with sesame seeds for presentation.

9.Serve immediately while the patties are sizzling hot.