Thin, crispy beef patties on pillowy buns with tangy pickles, onions, and creamy sauce for a flavorful snack.
# What Goes In:
→ Beef Patties
01 - 1.1 lb ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
→ Special Sauce
04 - 4 tablespoons mayonnaise
05 - 1 tablespoon ketchup
06 - 1 tablespoon yellow mustard
07 - 1 tablespoon finely diced pickles
08 - 1 teaspoon white wine vinegar
09 - 0.5 teaspoon sugar
10 - 0.25 teaspoon paprika
→ Assembly
11 - 12 mini slider buns
12 - 12 dill pickle slices
13 - 0.5 small white onion, finely diced
14 - 6 slices cheddar cheese, halved (optional)
15 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika. Refrigerate until ready to use.
02 - Divide ground beef into 12 equal balls approximately 1.4 ounces each. Season each ball evenly with kosher salt and freshly ground black pepper.
03 - Brush the cut sides of slider buns with melted butter. Toast in a dry skillet or under the broiler until golden brown. Set aside on a clean surface.
04 - Heat a large cast-iron skillet or griddle over high heat until very hot. Place beef balls on the skillet with adequate spacing between each. Press down firmly with a spatula or burger press to create thin, even patties.
05 - Cook for 1 to 2 minutes until crisp, browned edges form. Flip each patty, add half a cheese slice to each if using, and cook for 1 additional minute until cheese melts and patties reach desired doneness.
06 - Spread special sauce on the bottom half of each bun. Layer with a beef patty, diced onions, and a pickle slice. Top with the upper bun half. Repeat for all 12 burgers.
07 - Serve immediately while hot and crispy. If needed, keep warm in a low oven at 200°F for up to 15 minutes before serving.
