Mini Smash Burger Rolls (Printable Version)

Juicy beef patties on soft slider buns topped with pickles, onions, and creamy sauce for a flavorful bite.

# What You'll Need:

→ 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

# Steps:

01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika. Set aside in the refrigerator.
02 - Divide the ground beef into 12 equal balls (approximately 1.4 ounces each). Season with salt and pepper.
03 - Brush cut sides of the slider buns with melted butter. Toast in a dry skillet or under the broiler until golden. Set aside.
04 - Heat a large cast-iron skillet or griddle over high heat until very hot. Place beef balls on the skillet, leaving space between each. Press down firmly with a spatula or burger press to form thin patties.
05 - Cook for 1 to 2 minutes until crisp edges form. Flip, add half a cheese slice to each (if using), and cook for 1 more minute until cheese melts and patties are cooked through.
06 - Spread a layer of special sauce on the bottom half of each bun. Add a beef patty, top with diced onions and a pickle slice. Close with the top bun. Repeat for all burgers.
07 - Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The smash technique creates crispy, caramelized edges while keeping the center tender and juicy, which honestly changes how you think about beef patties forever.
  • Twelve burgers in under 40 minutes means you can feed a crowd without being stuck at the stove while everyone else is having fun.
  • That homemade special sauce tastes nothing like bottled condiments, and people always ask what your secret is.
02 -
  • The smash happens once at the beginning, not repeatedly, because pressing the patty multiple times squeezes out all the flavorful juices and leaves you with a dry puck.
  • Salt and pepper go on right before cooking, not when you're forming the balls, otherwise the beef starts to cure and becomes mushy.
  • A truly hot skillet is the difference between crispy edges and a sad, gray patty, so give yourself a full few minutes for the pan to come to temperature.
03 -
  • Chill the special sauce before serving because it melts into the warm burger instead of sliding around, and cold condiments against warm beef just work better.
  • If you're feeding more than four people at once, cook in shifts and keep finished burgers in a 200°F oven for up to 15 minutes so they stay warm without drying out.
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