In a small Mixing Bowl, mix together the 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp pickle juice (来自罐子), and ½ tsp paprika, 烟熏 until smooth. Taste and adjust seasoning. Set aside in the fridge until ready to serve.

In a Mixing Bowl, combine the 1 lb beef, 研磨 (建议80/20混合), ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ½ tsp salt, and ½ tsp 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.

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 8 pieces of slider buns (如King's Hawaiian面包) — they will shrink as they cook. Use your thumb to press a shallow dimple in the center of each patty to prevent puffing.

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.

Flip each patty once. Immediately lay a slice of 8 slices of american cheese, 切片 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.

Wipe out the Cast Iron Skillet or use a separate Skillet. Spread the cut sides of the 8 pieces of slider buns (如King's Hawaiian面包) with softened 2 tbsp unsalted butter, 软化. Toast them cut-side down over medium heat for about 60 to 90 seconds until golden and lightly crispy. Watch closely — they toast quickly.

Spread a generous amount of the slider sauce on both the top and bottom 8 pieces of slider buns (如King's Hawaiian面包). Place a cheesy patty on each bottom bun. Layer with a 1 tsp pickle juice (来自罐子) slice, a pinch of shredded 1 cup iceberg lettuce, 切碎, and a slice of 1 tomato, 切成薄片 and ½ white onion, 切成薄片 if using. Cap with the top bun and serve immediately.