Juicy mini beef hamburgers (Printable)

Tender mini beef patties topped with cheddar, pickles, and creamy sauce in soft buns.

# What You'll Need:

→ Beef Patties

01 - 1.1 lb ground beef (80/20 blend)
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)

# How-To Steps:

01 - Combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, smoked paprika, and onion powder in a small bowl. Mix well and refrigerate until ready to use.
02 - Mix ground beef, salt, black pepper, and garlic powder gently in a large bowl. Divide mixture into 12 equal portions and shape each into small patties slightly larger than the buns, allowing for shrinkage during cooking.
03 - Heat a large skillet or grill over medium-high heat. Cook patties 2 to 3 minutes per side until browned and cooked through. In the final minute, place half a slice of cheddar cheese atop each patty and let it melt.
04 - Brush cut sides of the slider buns with melted butter. Toast them in a dry skillet or oven until golden and slightly crisp.
05 - Spread special sauce evenly on top and bottom buns. Place a cheesy patty on each bottom bun, then layer with a dill pickle slice, optional red onion, tomato, and shredded lettuce. Cover with the top bun and sprinkle sesame seeds on top if desired.
06 - Serve sliders immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • They cook faster than you'd think, so weeknight entertaining suddenly feels manageable.
  • Everyone gets to build their own, which somehow makes people happier than if you handed them a finished burger.
  • A batch of twelve means leftovers that taste just as good cold the next day, if you can resist eating them all fresh.
02 -
  • Don't skip toasting the buns—untoasted buns will absorb the sauce and fall apart, which I learned the hard way on my first attempt.
  • The patties shrink noticeably, so make them bigger than you think they need to be, or you'll end up with a slider that's mostly bun.
  • If your sauce is too thick, a tiny splash of milk or water loosens it right up.
03 -
  • Don't press down on the patties while they cook—it squeezes out all the flavorful juices and leaves you with thin, dry discs.
  • The 80/20 ground beef blend is worth seeking out; it's the difference between a slider that falls apart and one that stays juicy and tender.
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