Ww Smashburger Slider Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, Worcestershire sauce, smoked paprika, garlic powder, hot sauce (if using) and 1/8 tsp salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing burgers to let flavors meld (at least 15 minutes).

Divide the 1 lb ground beef into 8 equal portions (about 2 oz each). Roll each portion loosely into a ball — do not overwork the meat.

Heat a large cast-iron skillet or griddle over medium-high heat until smoking hot. Add 1 tablespoon oil and spread to coat the surface.

Place 2–3 meat balls on the hot surface leaving space between. Using a sturdy spatula (or a second spatula) press each ball firmly and quickly to flatten into a thin patty, about 3–3.5 inches wide. Hold pressure for 10–15 seconds to achieve a thin, craggy edge.

Season the exposed patty surfaces immediately with a pinch of salt and a little black pepper.

Cook the patties undisturbed for 1.5–2 minutes until the edges brown and juices rise to the top.

Flip the patties. Quickly place a provolone slice on each patty and cook for an additional 30–60 seconds until cheese just melts and burger is cooked through (internal temp about 160°F). Remove to a plate and keep warm. Repeat in batches with remaining meat, adding more oil if needed.

While cooking the last batch of patties, split the slider buns and butter the cut sides lightly with the softened butter.

Toast the buns cut-side down in a clean skillet or on the griddle over medium heat until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

To assemble each slider: spread about 1 teaspoon of house sauce on the bottom bun. Place a leaf of green leaf lettuce, then a provolone-topped patty. Top the patty with 1–2 slices of house hot pickles and a few thin slices of red onion. Add another small spoon (about 1 teaspoon) of sauce to the top bun and close the slider.

Arrange sliders on a platter and serve immediately while hot. Provide extra sauce and pickles at the side if desired.