Mini Cheeseburger Sliders
Bite-sized burgers with all the classic fixings - perfect for eating with one hand
- 2 lbsground beef(80/20)
- 1 tspkosher salt
- 0.5 tspblack pepper
- 0.5 tspgarlic powder
- 0.5 tsponion powder
- 12slider buns(Hawaiian rolls work great)
- 12 slicesAmerican cheese
- 12 slicesdill pickle
- 0.25 cupyellow mustard
- 0.25 cupketchup
- 1 smallonion(thinly sliced)
Patties can be formed up to 24 hours ahead; refrigerate between parchment paper. Cook just before serving - sliders are best hot.
- 1Mix ground beef with salt, pepper, garlic powder, and onion powder
- 2Divide into 12 equal portions and form into thin patties slightly larger than buns
- 3Preheat griddle or cast iron skillet over high heat
- 4Cook patties 2 minutes per side for medium - don't press down on them
- 5Add cheese slice to each patty in last 30 seconds, cover to melt
- 6Toast buns cut-side down on griddle
- 7Spread mustard on bottom bun, ketchup on top bun
- 8Add patty with cheese, pickle slice, and onion
- 9Secure with toothpick if needed and serve immediately
Make patties thin - they'll puff up when cooking. The smash technique works great for sliders - form into balls and smash on hot griddle for maximum crust. American cheese is traditional and melts perfectly. Hawaiian sweet rolls add a touch of sweetness that complements the savory beef.
Sliders originated at White Castle in 1921, where the small, square burgers were designed for quick cooking and easy eating. The term "slider" may come from how the burgers slide down easily or from Navy slang for small sandwiches served on ships. They've become a game day staple for their perfect one-hand portability.