Mini Smash Burger Sliders (Print version)

Juicy smashed beef patties topped with sweet caramelized onions and melted cheese on soft buns.

# What You Need:

→ Beef

01 - 1 lb ground beef, 80/20 blend
02 - 0.5 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 0.5 tsp sugar
08 - Pinch of salt

→ Cheese & Buns

09 - 8 slices American cheese
10 - 8 slider buns, mini brioche or potato rolls

→ Toppings & Condiments

11 - 2 tbsp mayonnaise
12 - 2 tsp yellow mustard
13 - 8 dill pickle slices, optional

# Directions:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, sugar, and a pinch of salt. Cook, stirring frequently, until soft and golden brown, approximately 20 to 25 minutes. Transfer to a bowl and set aside.
02 - Combine mayonnaise and yellow mustard in a small bowl. Mix thoroughly and reserve for assembly.
03 - Divide ground beef into 8 equal portions, approximately 2 oz each. Form gently into balls without overworking the meat.
04 - Preheat a large cast-iron skillet or griddle over medium-high heat until very hot.
05 - Place beef balls in the hot skillet with space between each. Immediately flatten each ball with a sturdy spatula. Season with salt and pepper. Cook for 1 to 2 minutes until edges are crispy.
06 - Flip patties, top each with one slice of cheese, and cook for 1 minute until cheese melts and patties are cooked through.
07 - Split slider buns and toast cut side down in a dry skillet or under a broiler until golden brown.
08 - Spread slider sauce on bottom buns. Layer with cheesed patty, generous spoonful of caramelized onions, and pickle slice if using. Cap with top bun. Serve immediately.

# Expert Advice:

01 -
  • They're faster than you'd think: Thin smashed patties cook in minutes, which means hot food on the table instead of cold anticipation.
  • The caramelized onions do all the heavy lifting: Sweet, jammy, almost luxurious—they transform simple beef into something that tastes like you fussed for hours.
  • Everyone gets exactly what they want: Build-your-own slider stations let people skip the pickles, pile on the sauce, or just eat three of them before anyone notices.
02 -
  • Don't press down while they cook: That first smash is all you get—pressing again just squeezes out the juices and makes everything dry.
  • The onions need patience, not heat: High heat will burn them and turn them bitter, so keep your burner at medium and let time do the work.
03 -
  • Buy pre-sliced American cheese if you can: It melts more evenly than hand-sliced, and at slider scale, the difference is noticeable.
  • Let your beef sit at room temperature for 15 minutes before forming patties: Cold beef is harder to work with, but room-temperature beef divides more easily and cooks more evenly.
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