Set a carbon steel or cast iron skillet on medium-high heat.
Slice the buns in half. Lightly spray with olive oil and if desired, lightly sprinkle with garlic powder.
Once the skillet is hot, add the buns face down in the skillet. Toast for 3 – 5 minutes or until the edges have lightly browned.
Alternatively, set oven to 350F/177C. Slice the buns open and spray with oil. Then place them in a baking tray face up. Place in the oven and toast for 3 – 5 minutes or until browned/toasted to your liking.
In a bowl, gently mix together ingredients for the burger using your hands – overmixing can make for rubbery, tough burger. Use an ice cream scoop or spoon to evenly make eight 2oz sliders.
Wipe the pan clean if needed, spray with oil then add the patties. As you add the patties, press down on each one to flatten. This is the ONLY time you press down on them while the burger meat is still cold and the “juices” have not warmed to flow yet.
Cook sliders on each side for 2 – 4 minutes, or until sear marks appear or you reach your desired level of doneness (done, medium, medium-rare).
When you initially flip the burgers, top with a small cheddar slice and let it melt as it finishes cooking.
If you plan to add caramelized onions, set a separate cast iron pan on medium heat. Once hot, spray with olive oil and add the onions. Toss in the skillet with tongs then add Worcestershire and sugar. Reduce the heat and continue cooking until soft, about 6 minutes.
Bring it all together and build the sliders! Add the sauce or your choice of condiment to the sliders.
Then add lettuce and tomato and top with the patties, optional onions and the bun.