Beef Sliders Cheese Pickles (Print View)

Mini beef burgers with melted cheese and tangy pickles on soft buns, ideal for casual gatherings.

# What You'll Need:

→ Beef Patties

01 - 1.1 lb ground beef (80/20 blend preferred)
02 - 1 tsp salt
03 - 0.5 tsp freshly ground black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder

→ Buns & Toppings

06 - 8 mini slider buns
07 - 8 slices cheddar cheese (or American cheese)
08 - 16 dill pickle slices
09 - 2 tbsp unsalted butter, melted
10 - 0.5 small red onion, thinly sliced (optional)
11 - 2 tbsp ketchup (optional)
12 - 2 tbsp yellow mustard (optional)

# How to Make:

01 - Preheat a grill or skillet over medium-high heat.
02 - In a bowl, gently mix ground beef with salt, pepper, garlic powder, and onion powder. Divide into 8 equal portions and shape into small patties slightly larger than the buns.
03 - Brush the cut sides of the slider buns lightly with melted butter. Toast the buns, cut side down, on the grill or skillet until golden. Set aside.
04 - Cook the beef patties for 2-3 minutes per side, until browned and cooked through. In the last minute of cooking, top each patty with a slice of cheese, cover the pan, and let the cheese melt.
05 - Place a cooked patty on each bun bottom, top with 2 pickle slices, and add onions if using. Drizzle with ketchup and mustard if desired. Cover with the bun tops and serve immediately.

# Expert Suggestions:

01 -
  • Everything tastes better in miniature form, and sliders disappear faster than you can cook them
  • The beef to cheese to bun ratio is perfectly calibrated in every bite
  • They are easy to customize so picky eaters and adventurous eaters all get what they want
02 -
  • Do not overwork the meat mixture, which makes the patties tough instead of tender and juicy
  • The patties cook faster than you expect because they are small, so watch closely to avoid drying them out
  • Letting the cheese melt under a covered pan makes the difference between good sliders and great ones
03 -
  • Make a small indentation in the center of each raw patty to prevent them from puffing up into spheres while cooking
  • Let the patties rest for a minute after cooking so the juices redistribute instead of running out on the first bite

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