Ingredients
Sliders
- 500 g beef mince (80/20 fat ratio)
- 8 slider buns, halved
- 8 slices American cheese (or mild cheddar)
- Dill pickles, sliced
- White onion, finely diced
- salt
- black pepper
- Butter, for toasting buns
Special Sauce
- 80 g mayonnaise
- 31 g American mustard
- 34 g tomato ketchup
- 1 tbsp pickle brine
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Method
Make the Special Sauce
Combine all special sauce ingredients in a small bowl and whisk until smooth. Taste and adjust seasoning. Refrigerate until needed.
Prep & Toast Buns
Divide the beef mince into 8 equal balls (about 60g each). Don't overwork the meat — just loosely roll them.
Heat a cast iron skillet over high heat until smoking hot. Add a small knob of butter, place bun halves cut-side down and toast until golden. Set aside.
Smash the Burgers
Return the skillet to high heat. Working in batches, place 2–3 beef balls in the pan and immediately smash down firmly with a spatula or burger press until very flat (about 8–10mm thick).
Season generously with salt and pepper. Scatter a pinch of diced onion over each patty.
Cook for 2 minutes without moving until a deep brown crust forms on the bottom. Scrape and flip.
Immediately place a slice of American cheese on each patty. Cook for 1 more minute until the cheese is melted and the edges are crispy and lacy.
Build & Serve
Spread special sauce on both sides of each toasted bun.
Place a cheesy patty on the base, top with pickle slices, then the bun lid.
Arrange on a board or tray and serve immediately while hot and melty.
