Smash Burger Sliders* Recipe

Make the slider sauce: in a small bowl combine mayonnaise, ketchup, dijon mustard, sweet pickle relish (if using), and paprika. Stir until smooth. Taste and adjust — set aside in the refrigerator until assembly.

Thinly slice the yellow onion into 1/8" rings. Separate into rings. Set aside. If you prefer caramelized onions, see optional step below.

Divide the ground beef into 6 equal portions (about 2.5 to 3 oz each). Roll each portion lightly into a loose ball; do not overwork the meat—keep them loosely packed so they smash well.

Season each ball very lightly with a little kosher salt and black pepper on the exterior (final seasoning will be applied after smashing). Place balls on a plate and chill in the refrigerator for 10–15 minutes—chilled meat firms and smashes more cleanly.

Preheat

Heat a large cast-iron skillet or flat griddle over medium-high to high heat until very hot (a drop of water should sizzle and evaporate instantly). Add the vegetable oil or clarified butter and swirl to coat the surface.

Working in batches (do not crowd the pan), place 2–3 beef balls on the hot surface leaving space between them. Immediately press each ball flat with a heavy metal spatula or a dedicated burger press covered with a piece of parchment or wax paper. Smash to about 1/4" thickness. Hold pressure for 10–15 seconds to ensure good contact and browning.

Season the exposed top of each smashed patty with a light pinch of kosher salt and a little black pepper. Allow patties to cook undisturbed for 2–3 minutes, until the edges are deeply browned and crisp.

Flip the patties. Immediately place a half slice of cheese onto each patty. Cook for an additional 30–60 seconds until cheese is melted and the patty is cooked through (smash patties cook quickly). Remove cooked patties to a warm plate and repeat with remaining meat. If making caramelized onions, use residual fond to cook them now (see optional).

Mix softened butter with a pinch of salt. Brush cut sides of the slider buns with the butter. Place buns cut-side down on the hot skillet or griddle for 30–60 seconds until golden and toasted. Remove and keep warm.

Assembly (for each slider): Spread about 1/2 teaspoon of the prepared sauce on the bottom bun. Place one smashed cheeseburger patty on the sauce, add 1–2 pickle slices, and a few raw onion rings (or caramelized onion if using). Spread a little sauce on the top bun and close. Repeat for all 6 sliders.

Serve immediately while hot so the cheese is melty and the buns are warm.

If you prefer caramelized onions instead of raw: after cooking a batch of patties, add 1 tsp oil or butter to the pan and add the thinly sliced onion. Cook over medium heat, stirring occasionally, until softened and golden—about 8–12 minutes. Season with a pinch of salt and a splash of water if they begin to stick. Use on sliders as desired.