Mini Hamburgers Sliders

The first time I made sliders for a Super Bowl party, I thought twelve would be plenty. Within eight minutes, every single one had vanished and people were actually hovering near the kitchen counter hoping I had a hidden stash. I ended up frying onions and improvising with regular burger buns cut into quarters, but I learned that day: you always make more sliders than you think you need.

My youngest daughter helped me form the patties last summer, and her little hands made the most perfectly round, uniform sliders. She took her job so seriously that each patty was practically measured with a ruler. Now whenever sliders are on the menu, she claims the title of Official Patty Former, and honestly, nobody forms them better.

Ingredients

• 500 g (1.1 lb) ground beef (80/20 blend): That fat ratio matters because lean beef makes dry, sad sliders and nobody wants that
• 1 tsp salt and ½ tsp black pepper: Season generously since each patty is small and needs that flavor punch
• ½ tsp garlic powder: Distributes evenly better than fresh garlic would in these tiny patties
• 4 tbsp mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard: The holy trinity base for that special sauce everyone will beg you to share
• 1 tbsp sweet pickle relish: Adds the crucial sweetness that balances the tangy mustard and smoky paprika
• ½ tsp smoked paprika and onion powder: These two transform basic sauce into something that tastes like it came from a restaurant
• 12 mini slider buns: Hawaiian rolls work beautifully if you cannot find actual slider buns at your bakery
• 6 slices cheddar cheese: Cut each slice in half because full slices overwhelm these petite patties
• 12 dill pickle slices: One perfect pickle per slider creates that classic burger shop flavor profile
• 2 tbsp unsalted butter, melted: Brushing the buns before toasting makes all the difference between good and incredible

Instructions

Whisk up the sauce first:

Combine mayonnaise, ketchup, mustard, relish, smoked paprika, and onion powder in a small bowl. Pop it in the fridge to let those flavors hang out and get friendly while you work on everything else.

Gently form the patties:

Mix the ground beef with salt, pepper, and garlic powder just until combined, then divide into twelve equal portions. Shape them slightly wider than your buns because they will shrink and you want full coverage after cooking.

Sear them hot and fast:

Get your skillet or grill screaming hot over medium-high heat and cook those patties for about 2 to 3 minutes per side. Lay that cheese on during the last minute so it melts beautifully over the top.

Toast those buttered buns:

Brush the cut sides with melted butter and toast them in a dry skillet until they turn golden brown and smell amazing. This step is absolutely not optional if you want restaurant quality results.

Build your masterpiece:

Spread sauce on both bun halves like you mean it, then stack on that cheesy patty with pickle, onion, tomato, and lettuce however you like. Crown it with the top bun and maybe sprinkle some sesame seeds if you are feeling fancy.

Save

These became our Friday night tradition during one chaotic summer when cooking felt like just another chore. Suddenly, dinner was something my teenagers actually wanted to help with, and we ended up around the counter, building our own perfect sliders and talking about everything and nothing.

Make Ahead Magic

The special sauce keeps beautifully in the fridge for up to a week, actually getting better as the flavors meld together. I often double the sauce batch and use it as a dip for fries or a spread for regular burgers throughout the week.

Party Perfect Portions

For gatherings, set up a slider bar with all the toppings in separate bowls and let people build their own. Watching friends customize their creations is half the fun, and nobody can complain about onions when they made that choice themselves.

Beyond Basic Beef

While the classic beef version is hard to beat, these sliders adapt beautifully to ground turkey, chicken, or even plant based patties. The special sauce ties everything together so well that nobody notices the swap unless you tell them.

• Crispy bacon adds crunch and takes these over the top if you want to go all out
• Jalapeño slices bring heat that cuts through the rich cheese and sauce
• Caramelized onions transform them into something downright gourmet with just ten extra minutes

Save

There is something about food you can hold in one hand that makes people happy, and sliders hit that perfect spot every single time.

Recipe FAQ

→ What makes these sliders different from regular hamburgers?

These sliders use smaller patties that cook faster and stay juicier. The special sauce blend and the butter-toasted buns create a more concentrated flavor in each bite. They're designed for easy eating at parties.

→ Can I make the patties ahead of time?

Yes, shape the patties up to 24 hours in advance and refrigerate them separated by parchment paper. Let them sit at room temperature for 15 minutes before cooking for even browning.

→ What type of ground beef works best?

An 80/20 blend (80% lean, 20% fat) provides ideal juiciness and flavor. The fat content keeps the small patties moist during quick cooking. Leaner blends may dry out.

→ Can I freeze assembled sliders?

Freeze cooked, cooled patties and sauce separately. Reheat patties in a skillet and warm the buns, then assemble fresh. Freezing fully assembled sliders makes the buns soggy.

→ What sides pair well with sliders?

Crispy fries, onion rings, or potato chips are classic choices. Coleslaw adds a refreshing crunch. For lighter options, try a simple green salad or roasted vegetables.

→ How do I prevent patties from shrinking too much?

Make a small indentation in the center of each raw patty with your thumb. This helps them maintain shape as they cook. Also avoid pressing down on them while cooking.