Make the panade. In a small bowl, stir the fresh breadcrumbs and milk together until you have a thick, porridge-like paste. Let it sit for 2 minutes — it will swell and soften, becoming fluffy and pale.

Aromatise the onion. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and the kitchen smells sweet and mellow. Add the minced garlic and cook for 30 seconds more, until fragrant. Scrape into a large mixing bowl and let it cool for a minute.

Combine the patty mixture. To the bowl with the onion, add the turkey mince, the panade, beaten egg, Worcestershire sauce, onion powder, smoked paprika, salt, and pepper. Use your hands to gently mix everything together — the mixture will feel soft, cool, and slightly tacky. Do not overwork it, or the patties will become dense.

Shape the sliders. Divide the mixture into 12 equal portions. Roll each portion into a ball, then flatten into a patty about 2cm thick and slightly larger than your buns (they shrink as they cook). Place them on a plate lined with baking paper. You should see a few small cracks on the surface — that's fine, it means they'll hold together well.

Pan-fry the patties. Wipe out the frying pan and add the remaining 1 tablespoon of olive oil. Heat over a medium-high flame until the oil shimmers and ripples. Carefully place 4–5 patties in the pan — do not crowd them. You'll hear a satisfying sizzle. Cook for 4 minutes without moving them. The edges will turn opaque and golden brown, and a crust will form underneath. Flip with a spatula and cook for another 3–4 minutes. The patties should feel firm to the touch and release a rich, roasted aroma. In the last minute, place a piece of cheese on each patty and cover the pan with a lid to let it melt into a glossy, gooey layer.

Toast the buns. While the patties rest on a plate, place the split slider buns cut-side down in the same pan (still hot with residual oil and juices). Toast for 1–2 minutes until the surfaces are golden and crisp, and the smell of warm bread fills the kitchen.

Assemble your sliders. On the bottom half of each bun, lay a lettuce leaf, then a cheesy patty, a slice of tomato, and a few pickle coins. Add a dollop of ketchup or mustard on the top bun, then crown the stack. Press down gently — the juices from the patty will soak into the bun.