Heat a 12-inch (30cm) cast iron or stainless steel skillet over medium-high heat (approximately 400°F / 200°C surface temperature). The pan is ready when a drop of water sizzles and evaporates on contact. You will likely need to cook in two batches of four patties.

While the skillet is heating, add 1 tablespoon of chipotle pepper sauce to the ground beef in a mixing bowl. Mix gently with your hands until the sauce is just incorporated — do not overwork the meat or the patties will be tough.

Divide the beef mixture into 8 equal portions (about 2 oz / 57g each). Roll each into a ball, then press flat between your palms to roughly ¼-inch (6mm) thickness — slightly larger than your slider buns since they will shrink as they cook. Smooth any cracked edges with your fingers.

When the skillet is hot (a drop of water should sizzle immediately), place patties in the pan without crowding. Cook undisturbed for about 2 minutes per side until the internal temperature reaches 160°F / 71°C and a brown crust has formed. Work in batches if needed.

While the burgers cook, stir ½ tablespoon of Tabasco chipotle pepper sauce into ½ cup (120g) mayonnaise until fully combined. Taste and add more sauce if you want extra heat. Set aside.

Remove burgers to a plate lined with paper towels to soak up any grease.

During the last 30 seconds of cooking, place a half-slice of cheese on each patty and cover the skillet with a lid to melt. Place each patty on a slider bun, add lettuce, onion, and pickles, then spoon chipotle mayo on the top bun. Serve immediately.