Juicy Mini Beef Sliders (Printable version)

Tender beef patties with cheddar, pickles, and creamy sauce nestled in soft mini buns for a classic bite.

# What You Need:

→ Beef Patties

01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ Special Sauce

05 - 4 tbsp mayonnaise
06 - 2 tbsp ketchup
07 - 1 tbsp yellow mustard
08 - 1 tbsp sweet pickle relish
09 - ½ tsp smoked paprika
10 - ½ tsp onion powder

→ Sliders Assembly

11 - 12 mini slider buns
12 - 6 slices cheddar cheese, halved
13 - 12 dill pickle slices
14 - 1 small red onion, thinly sliced (optional)
15 - 1 small tomato, thinly sliced (optional)
16 - 1 cup shredded lettuce (optional)
17 - 2 tbsp unsalted butter, melted (for brushing buns)
18 - 1 tbsp sesame seeds (optional, for garnish)

# Step-by-step guide:

01 - Combine mayonnaise, ketchup, mustard, relish, smoked paprika, and onion powder in a small bowl. Mix well and chill until needed.
02 - In a large bowl, gently mix ground beef with salt, black pepper, and garlic powder. Divide into 12 equal portions and shape each into a patty slightly larger than the buns.
03 - Heat a large skillet or grill over medium-high heat. Cook patties 2 to 3 minutes per side until browned and cooked through. During the last minute, top each patty with half a slice of cheddar cheese to melt.
04 - Brush the cut sides of buns with melted butter. Toast them in a dry skillet or oven until golden brown.
05 - Spread special sauce on both top and bottom buns. Layer each bottom bun with a cheesy patty, dill pickle slice, and optional red onion, tomato, and shredded lettuce. Cap with the top bun and sprinkle with sesame seeds if desired.
06 - Serve immediately while hot for optimal taste.

# Expert Tips:

01 -
  • They cook faster than full-size burgers, so you're not sweating over a grill while everyone waits.
  • The special sauce tastes like the kind you'd sneak extra packets of at a drive-through, but homemade and better.
  • People can grab two or three without feeling like they're being greedy, which somehow makes parties way more relaxed.
02 -
  • Don't overwork the beef when you're mixing it or the patties turn dense and chewy instead of tender.
  • Make the patties slightly bigger than the buns because they shrink as they cook, and nothing's sadder than a patty that's too small for its bun.
  • Toast the buns or the sauce will soak through and you'll end up with a mess on your hands, literally.
03 -
  • Press a small dimple into the center of each patty before cooking so they stay flat instead of puffing up into little domes.
  • If you're making these for a crowd, cook the patties ahead and keep them warm in a low oven, then assemble everything at the last minute so nothing gets soggy.
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