Classic Beef Sliders
Main30 min4 servingsEasyAbout this recipe
Juicy, crowd-pleasing mini burgers made with seasoned ground beef patties, melted American cheese, and all the classic fixings — nestled in soft, pillowy slider buns. Perfect for game days, parties, or a fun family dinner. Simple to make, impossible to resist.
Instructions
- 1
In a small mixing bowl, mix together the mayonnaise, ketchup, yellow mustard, dill pickle brine, and smoked paprika until smooth. Taste and adjust seasoning. Set aside in the fridge until ready to serve.
- 2
In a mixing bowl, combine the ground beef, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix gently with your hands just until the seasoning is evenly distributed — do not overwork the meat or the patties will be tough.
- 3
Divide the meat into 8 equal portions (about 2 oz each). Roll each into a ball, then flatten into a patty slightly wider than your slider buns — they will shrink as they cook. Use your thumb to press a shallow dimple in the center of each patty to prevent puffing.
- 4
Heat a cast iron skillet over ^[medium-high heat] until very hot, about 2 minutes. Add the neutral oil and swirl to coat. Working in batches if needed to avoid crowding, add the patties and cook undisturbed for 2 to 2.5 minutes until a deep brown crust forms on the bottom.
- 5
Flip each patty once. Immediately lay a slice of American cheese on top of each. Cook for another 1 to 2 minutes until the cheese is melted and the patty is cooked through (%[internal temperature of 160°F]). Transfer to a plate and rest for 1 minute.
- 6
Wipe out the cast iron skillet or use a separate skillet. Spread the cut sides of the slider buns with softened butter. Toast them cut-side down over ^[medium heat] for about 60 to 90 seconds until golden and lightly crispy. Watch closely — they toast quickly.
- 7
Spread a generous amount of the slider sauce on both the top and bottom slider buns. Place a cheesy patty on each bottom bun. Layer with a dill pickle slice, a pinch of shredded iceberg lettuce, and a slice of tomato and white onion if using. Cap with the top bun and serve immediately.
