Mini Smash Burger Sliders (Printable)

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

# What you'll need:

→ 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
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)

# Method:

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 20-25 minutes. Transfer to a plate and set aside.
02 - In a small bowl, combine mayonnaise and mustard. Mix thoroughly and set aside.
03 - Divide ground beef into 8 equal portions, approximately 2 ounces each. Form into loose 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, spacing them apart. Immediately flatten each ball with a sturdy spatula. Season with salt and pepper. Cook for 1-2 minutes until the edges develop a crispy crust.
06 - Flip patties carefully. Top each with one slice of cheese. Cook for 1 additional minute until cheese melts completely and burgers are cooked through.
07 - Split 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 cheese-topped patty, a generous spoonful of caramelized onions, and a pickle slice if desired. Crown with bun lid. Serve immediately.

# Expert Advice:

01 -
  • Those crispy, lacy edges from the smash technique are addictive in a way thick patties just can't match.
  • Caramelized onions take 25 minutes but taste like you've been cooking all day, making you look like a hero.
  • Eight sliders means everyone gets one, plus you have room to experiment with toppings without waste.
02 -
  • Smashing the beef at the exact moment it hits the hot skillet creates that lacy, crispy edge that makes the burger taste like it came from a diner—waiting even 10 seconds and the meat seals before you can smash it properly.
  • Don't flip more than once or press down again after flipping; you're trying to keep those juices locked in, not squeeze them out onto the griddle.
03 -
  • Keep your spatula flat and sturdy—a flimsy one won't give you the pressure needed to create that perfect smash, and you'll get disappointed, uneven burgers.
  • If your cheese isn't melting fast enough after flipping, cover the skillet with a lid or a sheet of foil for 20 seconds to trap the heat; it makes a real difference.
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