Ingredients
Scale
- 1 lb Ground Beef (80/20 lean-to-fat ratio is essential)
- 1 pack Slider Buns (12-count, preferably Brioche or Hawaiian rolls)
- 6 slices American Cheese (halved)
- 1 small Yellow Onion (finely diced)
- 1/2 cup Dill Pickle chips
- 2 tbsp Unsalted Butter (melted)
- 1/4 cup Burger Sauce (mix of mayo, mustard, ketchup, and relish)
- Salt and Black Pepper to taste
- Garlic powder for seasoning
Instructions
- Start by dividing your ground beef into 12 even portions. Roll them into loose spheres about the size of a golf ball. Do not overwork the meat or pack it too tightly, as this will lead to a tough burger. Slice your slider buns in half horizontally, keeping the rolls attached to one another if possible. Finely dice your onion and set aside your pickles and cheese slices. Preheat a large cast-iron griddle or heavy-bottomed skillet over medium-high heat until it is smoking hot.
- Brush a light layer of butter onto the cut sides of your buns and toast them on the hot griddle until golden brown; remove and set aside. Place the beef balls onto the hot, dry griddle with plenty of space between them. Using a heavy metal spatula or a dedicated burger press, smash each ball down as flat as possible. Use a piece of parchment paper between the meat and the press to prevent sticking. Season aggressively with salt, pepper, and garlic powder. Press down firmly for about 10 seconds to ensure a deep crust forms. Cook for 2 minutes until the edges are dark brown and crispy.
- Carefully scrape under the meat with a sharp spatula to keep the crust intact and flip the patties. Immediately place a half-slice of American cheese on each patty. Scatter the diced onions over the cheese. Place the bottom half of the slider buns directly onto the patties on the griddle to steam. Once the cheese is melted and the onions are slightly softened (about 1 minute), use your spatula to lift the patties onto the bottom buns. Spread burger sauce on the top buns, add pickles, and close the sandwiches. Serve immediately while the edges are still crunchy.
- Cook Time: 30 minutes