Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 brioche slider buns
- 3 tbsp unsalted butter, melted
- 2 lb (900 g) 80/20 ground beef
- 2 tsp kosher salt + 1 tsp black pepper
- 1 tbsp neutral oil (for skillet/griddle)
- 6 slices American cheese, halved
- 24–36 dill pickle chips
- 1/3 cup ketchup + 1/4 cup yellow mustard + 1 tsp pickle brine (smear)
Do This
- 1. Whisk ketchup, mustard, and pickle brine; set aside.
- 2. Divide beef into 12 portions (about 75 g each); flatten to 3-inch patties and season both sides.
- 3. Brush bun cut sides with melted butter; toast cut-side down on a hot skillet until golden (1–2 minutes).
- 4. Preheat a cast-iron skillet or griddle to medium-high (about 400°F surface); add 1 tbsp oil.
- 5. Sear patties 2 minutes; flip, top with half-slice American, and cook 1–2 minutes more to 160°F.
- 6. Spread smear on buns, add patty and 2–3 pickle chips; cap with top bun.
- 7. Serve immediately or hold assembled sliders, lightly covered, in a 200°F oven up to 20 minutes.
Why You’ll Love This Recipe
- Party-perfect sliders assembled by the dozen in about 30 minutes.
- Buttery brioche, crisp-seared beef, melty American cheese, and tangy pickles in every bite.
- Simple pantry staples and straightforward stovetop technique.
- Easy to make ahead, hold warm, and customize for any crowd.
Grocery List
- Produce: None required (dill pickle chips are pantry)
- Dairy: Unsalted butter; American cheese slices
- Pantry: Brioche slider buns; 80/20 ground beef; ketchup; yellow mustard; dill pickle chips; neutral oil; kosher salt; black pepper; pickle brine (from the pickle jar)
Full Ingredients
For the Patties
- 2 lb (900 g) 80/20 ground beef
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral oil (canola or avocado) for the pan
For the Brioche Buns
- 12 brioche slider buns, split
- 3 tbsp unsalted butter, melted
Cheese and Pickles
- 6 slices American cheese, cut in half to make 12 pieces
- 24–36 dill pickle chips (2–3 per slider)
Ketchup-Mustard Smear
- 1/3 cup (80 ml) ketchup
- 1/4 cup (60 ml) yellow mustard
- 1 tsp dill pickle brine (from the jar)
Step-by-Step Instructions
Step 1: Make the ketchup-mustard smear
In a small bowl, whisk together the ketchup, yellow mustard, and pickle brine until smooth and glossy. Set aside. This bright, tangy smear is your fast-track flavor booster.
Step 2: Portion and shape the patties
Divide the ground beef into 12 equal portions, about 75 g (2.6 oz) each. Lightly roll into balls, then flatten into 3-inch rounds about 1/2-inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent puffing. Season both sides evenly with the kosher salt and black pepper.
Step 3: Toast the brioche
Preheat a large cast-iron skillet or griddle over medium-high heat (aim for about 400°F surface temperature; if using an electric griddle, set to 400°F). Brush the cut sides of the buns with melted butter. Working in batches, toast buns cut-side down until deep golden and crisp, 1–2 minutes. Transfer to a sheet pan.
Step 4: Sear the first side
Add 1 tbsp neutral oil to the hot skillet/griddle. Place patties onto the surface without crowding. Let them sear undisturbed until the bottom develops a deep brown crust, about 2 minutes.
Step 5: Flip, melt the cheese, and cook to temp
Flip each patty, immediately top with a half slice of American cheese, and cook 1–2 minutes more, until the cheese is melted and the internal temperature reaches 160°F (71°C) for food safety. If needed, cover the pan briefly to help the cheese melt. Move finished patties to the toasted bun bottoms on the sheet pan.
Step 6: Assemble by the dozen
Spread 1–2 teaspoons of the ketchup-mustard smear on each bun bottom. Set a hot, cheesy patty on top. Add 2–3 dill pickle chips per slider. Smear the cut side of each top bun with a little more sauce and crown the sliders. If transporting, secure with short picks.
Step 7: Serve hot or hold warm
Serve immediately while the cheese is gooey. For parties, loosely tent the sheet pan with foil and hold sliders in a 200°F (95°C) oven for up to 20 minutes without drying out.
Pro Tips
- Use 80/20 beef for juicy, flavorful patties that sear beautifully.
- Weighing to 75 g each keeps the dozen perfectly even and ensures consistent cook times.
- A shallow thumb dimple prevents domed patties and helps the cheese drape neatly.
- Toast buns well; that crisp, buttery edge keeps them from getting soggy.
- Batch cooking on a griddle speeds things up; hold finished sliders at 200°F while you finish the rest.
Variations
- Smash-Style: Start with 1.8 oz (50 g) balls and smash thin with a stiff spatula for lacy, crispy edges; cook about 60–75 seconds per side.
- Spicy Kick: Add a drizzle of hot sauce to the smear or swap in spicy dill chips; sprinkle patties with a pinch of cayenne.
- Cheese Swap: American melts best, but sharp cheddar or Colby-Jack also work; use thin slices for quick melt.
Storage & Make-Ahead
Shape patties up to 24 hours ahead; cover and refrigerate. Mix the ketchup-mustard smear up to 1 week in advance and refrigerate. Toast buns just before serving for best texture. Leftover assembled sliders keep 1–2 days in an airtight container; reheat covered at 300°F (150°C) for 10–12 minutes. For best results, store components separately and assemble fresh.
Nutrition (per serving)
Approximate per slider: 300 calories; 16 g fat; 22 g carbohydrates; 14 g protein; 2 g sugar; 1 g fiber; 620 mg sodium. Values will vary based on bun size and exact cheese brand.
