Name: Arctic Wolf Ale Houses MINI OG SLIDERS Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 unit mini brioche slider buns; 1 tbs unsalted butter, softened; 3 slice american cheese slices; 12 oz 80/20 ground beef; 3 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp neutral oil (vegetable or canola); 3 tbs mayonnaise; 1 tbs ketchup; 1 tsp yellow mustard; 1 tsp dill pickle relish; 1 tsp hot sauce (e.g., Frank's); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp white wine vinegar; 1 tsp granulated sugar; 6 slice thinly sliced dill pickles; 6 slice thinly sliced red onion; 0.25 cup shredded iceberg or bibb lettuce

Method

Wolf Sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, hot sauce, smoked paprika, garlic powder, white wine vinegar and granulated sugar. Whisk until smooth and well combined. Taste and adjust hot sauce, vinegar or sugar to balance acidity and heat. Refrigerate while preparing the sliders.

Beef Patties

Portioning

Divide 12 oz of 80/20 ground beef into three equal portions (about 4 oz / ~113 g each). Gently roll each portion into a loose ball — do not overwork the meat.

Preheat & Prep

Place a large cast-iron skillet or griddle over medium-high heat. Add 1 teaspoon neutral oil and allow the pan to become very hot, shimmering but not smoking (about 3–4 minutes).

Smash Technique

Place a beef ball on the hot skillet. Using a heavy spatula or a burger press lined with parchment paper, press the ball down firmly into a thin patty about 1/4 inch thick. Hold pressure for 10–15 seconds to ensure good contact with the pan. Repeat for the remaining two balls, leaving space between patties.

Seasoning & Browning

Season the exposed tops of the patties immediately with about 1 teaspoon kosher salt and a light sprinkle of black pepper (divide the salt and pepper evenly across all three). Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp.

Flip & Cheese

Carefully scrape under each patty with a thin spatula and flip. Immediately place one slice of American cheese on each patty so it begins to melt. Cook the flip side for 45–60 seconds until cheese is melted and patties are cooked through but still juicy. If needed, cover the pan briefly (10–15 seconds) to help the cheese melt.

Rest

Transfer patties to a plate and let rest for 1–2 minutes. The short rest helps juices redistribute and prevents buns from becoming soggy.

Buns & Assembly

Toast Buns

While patties rest, split the 3 brioche slider buns. Brush cut faces with softened butter (about 1 tablespoon total). Return to the skillet cut-side down over medium heat and toast for 30–60 seconds until golden and slightly crisp. Remove from heat.

Assemble Sliders

Spread about 1 teaspoon of Wolf Sauce on the bottom half of each toasted bun. Place the cheesy beef patty on top. Add optional garnishes as desired (2 pickle slices and 2 onion slices per slider, plus a small pinch of shredded lettuce). Spoon an additional 1 teaspoon of Wolf Sauce onto the top bun and close the slider.

Serve

Arrange the three mini OG sliders on a plate and serve immediately while hot. Provide extra Wolf Sauce on the side if desired.

Mini Og Sliders Recipe