Juicy Mini Beef Sliders (Printable)

Tender mini beef patties topped with cheddar, pickles, and creamy sauce nestled in soft, buttery buns.

# What You Need:

→ Beef Patties

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

→ Special Sauce

05 - 4 tbsp mayonnaise
06 - 2 tbsp ketchup
07 - 1 tbsp yellow mustard
08 - 1 tbsp sweet pickle relish
09 - 0.5 tsp smoked paprika
10 - 0.5 tsp onion powder

→ Sliders Assembly

11 - 12 mini slider buns
12 - 6 slices cheddar cheese, halved
13 - 12 dill pickle slices
14 - 1 small red onion, thinly sliced (optional)
15 - 1 small tomato, thinly sliced (optional)
16 - 1 cup shredded lettuce (optional)
17 - 2 tbsp unsalted butter, melted (for brushing buns)
18 - 1 tbsp sesame seeds (optional, for garnish)

# Directions:

01 - In a small bowl, combine mayonnaise, ketchup, mustard, relish, smoked paprika, and onion powder. Chill until needed.
02 - In a large bowl, mix ground beef, salt, black pepper, and garlic powder gently. Divide into 12 equal portions and shape into patties slightly larger than the buns to account for shrinkage during cooking.
03 - Heat a large skillet or grill pan over medium-high heat. Cook the patties for 2 to 3 minutes per side until well browned and cooked through. In the final minute, place a half slice of cheddar on each patty to melt.
04 - Brush melted butter onto the cut sides of slider buns. Toast in a dry skillet or oven until golden brown.
05 - Spread special sauce on both top and bottom buns. Place a cheesy patty on each bottom bun, add a dill pickle slice and optional slices of red onion, tomato, and shredded lettuce as desired. Cap with the top bun and sprinkle sesame seeds if using.
06 - Serve immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • They're small enough to eat with one hand but packed with enough flavor to feel like a real meal.
  • You can prep the sauce and form the patties ahead, then cook everything in under 20 minutes when guests arrive.
  • Kids and adults genuinely fight over the last slider, which says everything.
02 -
  • Don't pack the meat too tightly when shaping—loose, gently formed patties stay tender; dense ones turn into hockey pucks.
  • The 80/20 ground beef ratio is non-negotiable for sliders; leaner meat tastes dry no matter what you do.
  • Toasting the buns matters as much as cooking the meat; it creates a barrier that keeps them from getting soggy from the sauce.
03 -
  • Use a light touch when mixing the meat; treat it like you're folding in egg whites, not like you're kneading bread.
  • If your skillet isn't big enough for all 12 patties, cook them in two batches rather than crowding the pan—crowding drops the temperature and they steam instead of searing.
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