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Ingredients
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Beef Patties
Mac Sauce
Buns & Toppings
Method
Make the Mac Sauce
Combine ingredients
In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons sweet pickle relish, 1 teaspoon white wine vinegar, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon sugar, and 1 teaspoon salt until smooth and uniform.
Taste and adjust: taste the sauce and adjust seasoning if desired (add more sugar for sweetness, more vinegar for tang). Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 3 days ahead).
Form & Cook Patties
Portion beef
Divide 1 lb ground beef into 8 equal portions (about 2 oz / 56 g each) for thin mini patties. Lightly form each portion into a loose ball, do not overwork the meat — compression will make them dense.
Flatten patties
Press each ball between two sheets of parchment or on a floured surface to form very thin patties about 2.5–3 inches (6–7.5 cm) in diameter and roughly 1/8 inch (3 mm) thick. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper divided among patties.
Preheat griddle
Heat a large cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and spread to coat the surface.
Cook patties
Working in batches if needed, place patties on the hot griddle and cook undisturbed for 45–60 seconds until edges brown. Flip and cook another 30–45 seconds. During the last 15–20 seconds of cooking, place a cut cheese slice on each patty and cover briefly with a lid or metal bowl to melt the cheese.
Toast Buns & Assemble
Assemble sliders
Spread about 1 tablespoon of Mac Sauce on the bottom of each toasted bun. Place a cheesy beef patty on top, add a small pinch (approximately 1–2 tablespoons) of shredded iceberg lettuce, and a dill pickle slice. Add a small drizzle (about 1 teaspoon) of additional Mac Sauce on the top bun if desired, then close.
Serve immediately while hot. These Mini Mac sliders yield 8 pieces, perfect for sharing as an appetizer or small entrée. Leftover sauce keeps refrigerated up to 3 days.