Medium Mini Burger Platter Recipe

Prepare and portion beef

Place the ground beef in a large bowl. Sprinkle the kosher salt, black pepper, garlic powder, and Worcestershire sauce over the meat. Gently fold the seasonings into the beef with your hands or a fork until just combined — do not overwork. Divide the mixture into 30 equal portions (approximately 2.4 oz / 68 g each). Roll each portion lightly into a ball, then flatten into 2–2.5 inch wide disks about 1/3 inch thick. Create a slight dimple in the center of each patty with your thumb to minimize puffing while cooking.

Chill patties

Place shaped patties on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate for 20–30 minutes. Chilling helps them hold shape during cooking.

Preheat cooking surface

Heat a large griddle or heavy skillet over medium-high heat. Add 1–2 tablespoons vegetable oil and spread to coat. The surface should be hot and shimmering but not smoking.

Cook patties

Working in batches (do not overcrowd), place patties on the hot surface. Cook for about 2–2½ minutes per side for medium, pressing lightly only to ensure contact; flip once. Internal temperature should reach 160°F (71°C) if fully cooked. Total cook time will be roughly 4–5 minutes per patty depending on thickness and heat.

Add cheese

After flipping and once the second side is nearly done (about 1–1½ minutes left), fold each American cheese slice in half and place over the patty so it melts quickly. Alternatively, place whole slices on two patties and stack if you prefer thicker cheese coverage. Remove cooked patties to a warm tray and tent loosely with foil to keep warm while finishing remaining batches.

Prepare buns

Slice the mini slider buns if not pre-sliced. Spread a thin layer of softened butter on the cut sides of each bun.

Toast buns

Wipe the griddle clean and reduce heat to medium. Place buttered buns cut-side down on the griddle and toast until golden brown, about 45–60 seconds. Remove and keep warm.

Slice onions

Peel the red onions and slice very thin rings (use a mandoline if available). Separate rings for quick placing on burgers. If you prefer milder onion, soak the slices in ice water for 10 minutes then drain and pat dry.

Prepare condiments

Pour ketchup, mustard, and mayonnaise into small serving bowls or pump bottles for easy assembly. Lay out pickles if using.

Assemble mini burgers

Place bottom bun on a clean surface. Add a small smear of condiment (ketchup, mustard, or mayo as preferred). Place a warm cheeseburger patty on top. Add a couple of red onion rings and a pickle slice if desired. Cap with the top bun and secure with a toothpick if needed. Repeat for all 30 sliders.

Arrange platter

Arrange completed mini burgers on a serving platter in rows or concentric circles. Garnish the platter with extra onion rings or pickle slices. Keep covered and warm for up to 30–45 minutes; for longer holding, keep in a low oven (200°F / 95°C) loosely tented with foil.