Mini Smash Burger Sliders (Printable)

Juicy beef patties with caramelized onions and melted cheese on soft slider buns for perfect bites.

# Ingredient List:

→ Beef

01 - 1 lb ground beef (80/20 blend)
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon sugar
08 - Pinch of salt

→ Cheese & Buns

09 - 8 slices American cheese or cheddar
10 - 8 slider buns (mini brioche or potato rolls)

→ Toppings & Condiments

11 - 2 tablespoons mayonnaise
12 - 2 teaspoons yellow mustard
13 - 8 dill pickle slices (optional)

# Steps:

01 - In a large skillet over medium heat, melt butter with olive oil. Add sliced onions, sugar, and a pinch of salt. Cook, stirring frequently, until onions are soft and golden brown, approximately 20 to 25 minutes. Transfer to a bowl and set aside.
02 - In a small bowl, combine mayonnaise and mustard. Mix well and set aside.
03 - Divide ground beef into 8 equal portions of approximately 2 ounces each. Shape into balls without overworking the meat.
04 - Place a large cast-iron skillet or griddle over medium-high heat until very hot, approximately 2 to 3 minutes.
05 - Place beef balls in the hot skillet with space between each. Immediately smash each ball flat with a sturdy metal spatula. Sprinkle with salt and pepper. Cook for 1 to 2 minutes until edges are crispy and browned.
06 - Flip patties, top each with a slice of cheese, and cook for 1 additional minute until cheese is fully melted and burgers are cooked through.
07 - Split buns and toast them cut-side down in a dry skillet or under a broiler until golden brown.
08 - Spread slider sauce on the bottom buns. Layer each with a patty topped with melted cheese, a generous spoonful of caramelized onions, and a pickle slice if desired. Crown with the bun lids. Serve immediately.

# Tips from the Pros:

01 -
  • The thin smashed patties get impossibly crispy edges while staying juicy inside, a texture you can't achieve with thick burgers.
  • Caramelized onions taste like they took hours but really just need your occasional attention, making this feel more elegant than it is.
  • Eight sliders means you can feed a crowd or have leftovers that somehow taste even better cold the next day.
02 -
  • Do not overwork the ground beef when forming it into balls or the burgers will turn out tough and dense instead of tender.
  • The griddle needs to be genuinely hot before the beef touches it, otherwise you'll steam them instead of creating that essential crispy crust.
  • Resist the urge to press down on the patties while they cook, as this squeezes out the juices and dries them out.
03 -
  • Keep your ground beef cold right up until you form it into balls, as warm beef is harder to work with and produces tougher patties.
  • A sturdy metal spatula is non-negotiable for smashing, and press down with the heel of your hand for maximum contact and crust development.
  • If your onions are browning too fast, lower the heat slightly and add a splash of water to slow things down and prevent burning.
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