Juicy Mini Beef Sliders (Printable)

Tender beef patties on toasted buns with cheese, lettuce, tomato, and pickle toppings.

# What You Need:

→ Beef Patties

01 - 1.1 lb ground beef (80% lean)
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1 tsp Worcestershire sauce
05 - 1 tsp Dijon mustard
06 - 1 tsp salt
07 - ½ tsp freshly ground black pepper

→ Slider Assembly

08 - 8 mini burger buns
09 - 8 small slices cheddar cheese
10 - 8 small lettuce leaves
11 - 8 tomato slices
12 - 8 pickle slices
13 - 2 tbsp mayonnaise
14 - 2 tbsp ketchup
15 - 1 tbsp unsalted butter (for toasting buns)

# How to Make It:

01 - In a large bowl, combine ground beef, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently until just combined.
02 - Divide the mixture into 8 equal portions and shape each into a small, slightly flattened patty.
03 - Heat a grill pan or skillet over medium-high heat.
04 - Cook patties for 2 to 3 minutes per side until reaching desired doneness. During the final minute, place a slice of cheddar cheese on each patty to melt.
05 - While patties cook, melt butter in a separate skillet over medium heat. Slice buns in half and toast cut sides until golden brown.
06 - Spread mayonnaise and ketchup on bottom bun halves. Layer with lettuce, a beef patty topped with melted cheese, tomato slice, pickle slice, and cover with top bun half.
07 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • They come together in thirty minutes flat, which means you can pull off impressive entertaining without spending your whole afternoon in the kitchen.
  • Everyone gets to customize their own slider, so the picky eater and the adventurous friend both leave happy.
  • The grated onion melts into the beef, giving you deep savory flavor without any chunks to break up the texture.
02 -
  • Don't compress or press down on the patties while they cook—every squeeze pushes out moisture and makes them dense, which defeats the purpose of a slider.
  • The cheese slice should go on in the last minute of cooking so it melts from the residual heat rather than sitting on cold beef waiting to melt.
  • Slice tomatoes thinly and pat them dry before assembling, or they'll make the bread soggy no matter how good your toasting was.
03 -
  • Make your patties an hour or two ahead and keep them in the fridge—the cold helps them hold together better on the pan and prevents them from spreading too much.
  • Toast your buns just before serving, not before you cook the beef; warm buns are perfect buns, and cold ones are forgettable.

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