Mini Smash Burger Rolls (Printer View)

Juicy thin beef patties on soft slider buns with tangy pickles, onions, and creamy special sauce.

# What You'll Need:

→ For the Patties

01 - 1.1 lb ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 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 - 0.5 teaspoon sugar
10 - 0.25 teaspoon paprika

→ For Assembly

11 - 12 mini slider buns
12 - 12 dill pickle slices
13 - 0.5 small white onion, finely diced
14 - 6 slices cheddar cheese, halved (optional)
15 - 2 tablespoons unsalted butter, melted

# Method Steps:

01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika until fully combined. Transfer to refrigerator.
02 - Divide ground beef into 12 equal portions of approximately 1.4 oz each. Season each portion generously with salt and 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.
04 - Heat a cast-iron skillet or griddle over high heat until very hot. Place beef portions on the cooking surface, leaving space between each. Press down firmly with a spatula or burger press to create thin, even patties.
05 - Cook for 1 to 2 minutes until crispy edges form. Flip each patty, add half a cheese slice to each (if using), and cook for 1 additional minute until cheese melts and patties reach desired doneness.
06 - Spread special sauce on the bottom half of each bun. Layer with one beef patty, diced onions, and a pickle slice. Top with the bun half. Repeat with remaining ingredients.
07 - Serve immediately while hot and crispy for optimal texture and flavor.

# Expert Advice:

01 -
  • They cook faster than you'd think, making last-minute entertaining actually doable instead of stressful.
  • The thin patties develop a crispy, caramelized edge that thick burgers can never achieve, no matter how long you wait.
  • You get to make your own sauce, which tastes so much brighter and more interesting than anything from a jar.
02 -
  • The skillet must be genuinely hot before the beef hits it, or you'll steam the patties instead of searing them, and steamed burgers are a disappointment nobody recovers from.
  • Don't press down continuously while cooking—one firm initial smash creates the crust, and then you let the heat do the work.
  • Assemble right before serving because a soggy bun ruins all your hard work, so have your toppings ready to go the moment the patties come off the skillet.
03 -
  • Chill your special sauce before serving so it stays creamy instead of melting into the warm patty immediately and disappearing.
  • Leave the beef unseasoned until right before you cook it, because salt starts breaking down the proteins if it sits too long, making your patties less tender.
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