Mini Smash Burger Rolls (Print Version)

Juicy beef patties on slider buns topped with pickles, onions, and creamy special sauce for parties.

# Components:

→ For the Patties

01 - 1.1 lb ground beef, 80/20 blend
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ For the Special Sauce

04 - 4 tablespoons mayonnaise
05 - 1 tablespoon ketchup
06 - 1 tablespoon yellow mustard
07 - 1 tablespoon finely diced pickles
08 - 1 teaspoon white wine vinegar
09 - 1/2 teaspoon sugar
10 - 1/4 teaspoon paprika

→ For Assembly

11 - 12 mini slider buns
12 - 12 dill pickle slices
13 - 1/2 small white onion, finely diced
14 - 6 slices cheddar cheese, halved, optional
15 - 2 tablespoons unsalted butter, melted

# Directions:

01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika until fully combined. Transfer to refrigerator until ready to use.
02 - Divide ground beef into 12 equal balls, approximately 1.3 oz each. Season each ball generously with kosher salt and freshly ground black pepper.
03 - Brush cut sides of slider buns with melted butter. Toast in a dry skillet over medium heat or under the broiler until golden brown. Set aside on a clean surface.
04 - Heat cast-iron skillet or griddle over high heat until very hot. Place beef balls on the cooking surface with adequate spacing between each. Press down firmly with a spatula or burger press to create thin, even patties approximately 1/4 inch thick.
05 - Cook for 1 to 2 minutes until crisp, caramelized edges form. Flip each patty carefully. If using cheese, place half a slice on each patty immediately after flipping. Continue cooking for 1 additional minute until cheese melts and internal temperature reaches 160°F.
06 - Spread a thin layer of special sauce on the bottom half of each toasted bun. Place one beef patty on top, then garnish with diced onions and one pickle slice. Cover with the top bun. Repeat assembly with remaining components.
07 - Serve immediately while patties remain hot and crispy. Do not delay plating to maintain optimal texture and temperature.

# Expert Advice:

01 -
  • The crispy, lacy edges you get from smashing thin patties are completely addictive and hard to mess up once you know the trick.
  • You can prep the sauce and portion the beef ahead, so assembly becomes almost meditative right before serving.
  • They disappear faster than any full-sized burger ever could, which means less standing around worrying if people are enjoying them.
02 -
  • Do not overwork the beef when you're forming those balls—this isn't meatloaf, and the meat needs room to breathe so those crispy edges actually form.
  • Your skillet or griddle needs to be seriously hot before the first patty touches it; if it's not hot enough, you'll steam the burger instead of searing it, and you'll lose everything that makes it special.
03 -
  • If your cheese isn't melting fully, try adding it to the patty right after you flip it, then covering the skillet with a lid or even a baking sheet for ten seconds to trap steam—it'll melt almost immediately.
  • Leftover special sauce keeps in the fridge for a week and becomes your secret weapon for any sandwich, so make a double batch if you're feeling smart.
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