Cheesy Smash Burger Sliders With Special Sauce

Name: Crispy Smash Burger Sliders With Special Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 sliders, 6 servings
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 1 tablespoon finely minced dill pickles or dill relish; 1 teaspoon dill pickle brine from the pickle jar; 1 teaspoon white vinegar; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/8 teaspoon fine salt; 1 1/2 pounds cold 80/20 ground beef; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil; 6 slices American cheese, each slice cut into 4 small squares; 12 miniature slider buns, split; 2 tablespoons unsalted butter, softened or melted; 24 dill pickle chips, about 2 pickle chips per slider; 1/4 cup finely diced yellow onion, optional; Large cast-iron skillet, flat cast-iron griddle, or outdoor griddle; Stiff metal spatula or burger press; 12 small parchment paper squares, each about 4 inches wide; Rimmed baking sheet or large platter for serving

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 12 sliders, 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

Beef: 1 1/2 pounds cold 80/20 ground beef, divided into 12 loose 2-ounce balls
Seasoning: 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
Cheese: 6 slices American cheese, each cut into 4 small squares
Buns: 12 miniature slider buns, split
Toasting: 2 tablespoons unsalted butter, softened, plus 1 tablespoon neutral oil for the griddle
Toppings: 24 dill pickle chips and 1/4 cup finely diced yellow onion, optional
Special sauce: 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon finely minced dill pickles, 1 teaspoon pickle brine, 1 teaspoon white vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon fine salt

Do This

1. Stir together the special sauce and refrigerate it while you prep the burgers.
2. Divide the cold beef into 12 loose 2-ounce balls; do not pack them tightly.
3. Butter the cut sides of the buns and toast them on a 425°F griddle or cast-iron pan for 1 to 2 minutes.
4. Heat the oiled griddle to 425°F to 450°F. Place beef balls on the hot surface in batches.
5. Smash each ball very thin with parchment and a stiff spatula or burger press; season with salt and pepper.
6. Cook 60 to 75 seconds, scrape and flip, add American cheese, and cook 30 to 45 seconds more.
7. Build sliders with sauce, cheesy patties, pickles, and optional onion; serve immediately on a platter.

Why You’ll Love This Recipe

Instant party appeal: Everyone recognizes a cheesy smash burger, and the mini size makes them easy to grab.
Crispy edges at home: A very hot griddle and a firm smash give the patties those lacy browned edges.
Simple ingredients: Beef, American cheese, pickles, buns, and a classic tangy special sauce do the heavy lifting.
Great for a platter: The sliders are small enough for game day, birthdays, backyard parties, and casual dinners.

Grocery List

Produce: 1 small yellow onion, optional for topping
Meat: 1 1/2 pounds 80/20 ground beef
Dairy: 6 slices American cheese and 2 tablespoons unsalted butter
Bakery: 12 miniature slider buns
Pantry: Mayonnaise, ketchup, yellow mustard, dill pickle chips, dill pickle brine, white vinegar, smoked paprika, garlic powder, onion powder, kosher salt, fine salt, black pepper, and neutral oil

Full Ingredients

For the Special Sauce

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon finely minced dill pickles or dill relish
1 teaspoon dill pickle brine from the pickle jar
1 teaspoon white vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon fine salt

For the Smash Burger Patties

1 1/2 pounds cold 80/20 ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
6 slices American cheese, each slice cut into 4 small squares

For the Buns and Toppings

12 miniature slider buns, split
2 tablespoons unsalted butter, softened or melted
24 dill pickle chips, about 2 pickle chips per slider
1/4 cup finely diced yellow onion, optional

Helpful Equipment

Large cast-iron skillet, flat cast-iron griddle, or outdoor griddle
Stiff metal spatula or burger press
12 small parchment paper squares, each about 4 inches wide
Rimmed baking sheet or large platter for serving

Cheesy Smash Burger Sliders With Special Sauce – Closeup

Step-by-Step Instructions

Step 1: Make the special sauce

In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, minced dill pickles, pickle brine, white vinegar, smoked paprika, garlic powder, onion powder, and fine salt. Mix until the sauce is evenly colored and the pickle bits are distributed throughout.

Cover and refrigerate the sauce for at least 15 minutes while you prepare the rest of the recipe. This short rest helps the flavors settle and gives the sauce that familiar burger-shop taste.

Step 2: Portion the beef

Keep the ground beef cold until you are ready to cook. Gently divide it into 12 portions, using about 2 ounces of beef for each slider. Roll each portion into a loose ball, handling the meat as little as possible. Do not mix the salt into the beef and do not press the beef into tight patties before cooking.

Place the beef balls on a plate or small sheet pan and refrigerate them while you set up the buns, cheese, pickles, and sauce. Cold beef is easier to smash cleanly and helps the patties keep a juicy center while the edges crisp.

Step 3: Prepare the buns, cheese, and toppings

Split the slider buns and spread the cut sides lightly with the softened butter. Cut each American cheese slice into 4 squares. You will use 2 small cheese squares per slider patty, which equals 1/2 slice of cheese per slider. Set out the pickle chips and optional diced onion so assembly is quick once the patties come off the griddle.

Arrange the bottom buns on a platter or rimmed baking sheet. If you are serving the sliders immediately, you can spread a small spoonful of special sauce on each bottom bun now. If the sliders will sit for more than 10 minutes, wait to sauce them until assembly so the buns stay sturdier.

Step 4: Heat the cooking surface and toast the buns

Heat a cast-iron griddle, large cast-iron skillet, or outdoor flat-top griddle over medium-high heat until the surface reaches 425°F to 450°F. If you do not have an infrared thermometer, heat the pan for about 5 minutes; a drop of water should sizzle and evaporate almost immediately.

Place the buttered buns cut-side down on the hot surface and toast for 1 to 2 minutes, just until golden at the edges. Work in batches if needed. Transfer the toasted buns back to the platter. Wipe away any darkened butter crumbs before cooking the beef so the patties can brown cleanly.

Step 5: Smash the first batch of patties

Add 1 tablespoon neutral oil to the hot griddle and spread it into a thin film. Place 4 to 6 beef balls on the cooking surface, leaving at least 3 inches between them. Immediately place a parchment square over each beef ball, then press down very firmly with a stiff spatula or burger press for about 10 seconds. Smash each patty to about 3 1/2 inches wide and about 1/4 inch thick.

Remove the parchment and season the tops of the patties with some of the kosher salt and black pepper. The goal is direct contact between the beef and the hot metal, so do not move the patties while the first side cooks. Let them cook for 60 to 75 seconds, until the edges look deeply browned and lacy.

Step 6: Flip, cheese, and finish cooking

Use a sharp metal spatula to scrape under each patty so you keep the browned crust attached to the meat. Flip the patties and immediately top each one with 2 small squares of American cheese. Cook for 30 to 45 seconds more, just until the cheese softens and the beef is cooked through.

For food safety, ground beef should reach 160°F in the center. Because these patties are very thin, they usually reach that temperature quickly. Transfer the finished cheesy patties to a warm plate and repeat the smashing, seasoning, flipping, and cheesing process with the remaining beef balls.

Step 7: Assemble the sliders

Spread about 1 teaspoon of special sauce on each bottom bun. Add one hot cheesy smash patty to each bun, then top with 2 dill pickle chips and a small pinch of diced onion if using. Add another small dab of sauce to the top bun if you like a saucier slider.

Close the sliders gently. If the buns are very soft, press them just enough to hold everything together, but not so hard that the sauce squeezes out. For a party platter, arrange the sliders close together on a large wooden board, ceramic platter, or rimmed baking sheet.

Step 8: Serve the platter

Serve the sliders right away while the beef edges are crisp and the American cheese is melted. If you need to hold them briefly, place the assembled sliders on a baking sheet in a 200°F oven for up to 10 minutes. Keep in mind that smash burgers are at their best fresh off the griddle, so try to cook the patties as close to serving time as possible.

Pro Tips

Use 80/20 beef: The fat helps create juicy centers and crispy, browned edges. Lean beef is more likely to dry out.
Smash once, then leave it alone: Press hard at the beginning, but do not keep pressing as the patty cooks. Extra pressing pushes out moisture.
Use parchment for clean smashing: Parchment keeps the beef from sticking to your spatula or press and helps you smash the patties very thin.
Scrape, do not simply lift: The browned crust is delicate. A firm scraping motion keeps the crispy bits attached to the patty.
Work in batches: Crowding the pan lowers the heat and makes the patties steam instead of sear. Cook 4 to 6 patties at a time, depending on your griddle size.

Variations

Double-stack sliders: Use 2 pounds of beef and make 24 one-ounce patties. Stack 2 thin patties with cheese on each slider for a classic mini double smash burger.
Spicy special sauce: Add 1 to 2 teaspoons hot sauce or 1 tablespoon finely chopped pickled jalapeños to the sauce.
Onion smash style: After smashing each beef ball, scatter 1 teaspoon very thinly shaved onion on top before flipping. The onions cook into the patty on the second side.

Storage & Make-Ahead

The special sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The cheese can be cut, the pickles can be portioned, and the buns can be split a few hours ahead. For the best texture, portion the beef into loose balls no more than 24 hours ahead, cover tightly, and keep refrigerated until cooking.

Assembled sliders are best eaten immediately. Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat patties in a 350°F oven for 6 to 8 minutes or in a hot skillet for 1 to 2 minutes per side. Store buns, sauce, pickles, and patties separately when possible so the buns do not become soggy.

Nutrition (per serving)