Mini Burgers Recipe

Make and portion the meat

Place the ground beef in a medium bowl. Add the chopped onion, minced garlic, Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep the patties tender.

Form patties

Divide the seasoned meat into 8 equal portions (about 2 oz / 55 g each). Roll each portion into a ball, then flatten into a 2 1/2 to 3-inch diameter patty about 1/2-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent puffing while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When shimmering, place patties in a single layer, leaving a little space between them. Cook for 2-3 minutes without moving, until a brown crust forms. Flip and cook 1-2 minutes more for medium; during the last 30–45 seconds place a slice of cheese on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to keep warm.

While patties rest, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, lemon juice and black pepper in a small bowl until smooth. Taste and adjust seasoning; refrigerate until assembly.

Prepare buns

Split the buns and spread the softened butter on the cut sides. On a clean skillet or griddle over medium heat, toast the buttered cut sides until golden, about 1–2 minutes. Alternatively, toast under a broiler for 1 minute watching closely.

Assemble sliders

Spread about 1 teaspoon of the prepared sauce on the bottom half of each bun. Place a lettuce nest, then a cheesy patty, a pickle slice and a tomato slice (if using) on each. Add a little more sauce to the top bun and close. Serve immediately while hot.