Mini Smash Burger Rolls (Print version)

Tender beef patties with tangy pickles and creamy sauce on soft mini slider buns for easy bites.

# What You Need:

→ Patties

01 - 1.1 lb ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper

→ Special Sauce

04 - 4 tablespoons mayonnaise
05 - 1 tablespoon ketchup
06 - 1 tablespoon yellow mustard
07 - 1 tablespoon finely diced pickles
08 - 1 teaspoon white wine vinegar
09 - 0.5 teaspoon granulated sugar
10 - 0.25 teaspoon paprika

→ Assembly

11 - 12 mini slider buns
12 - 12 dill pickle slices
13 - 0.5 small white onion, finely diced
14 - 6 slices cheddar cheese, halved (optional)
15 - 2 tablespoons unsalted butter, melted

# How to Make:

01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika until fully combined. Transfer to refrigerator.
02 - Divide ground beef into 12 equal portions of approximately 1.4 ounces each. Season each portion evenly with kosher salt and freshly ground black pepper.
03 - Brush cut sides of slider buns with melted butter. Toast in a dry skillet or under the broiler until golden brown on both sides. Set aside on a clean surface.
04 - Heat a cast-iron skillet or griddle over high heat until very hot. Place beef portions on the hot surface with adequate spacing between each. Press down firmly with a spatula or burger press to create thin, even patties.
05 - Cook patties for 1 to 2 minutes until crispy brown edges form. Flip each patty carefully. If using cheese, add half a slice to each patty and cook for 1 additional minute until cheese melts and patties are cooked through.
06 - Spread a thin layer of special sauce on the bottom half of each toasted bun. Place a cooked beef patty on the sauce, then top with diced onions and a dill pickle slice. Crown with the top bun. Repeat assembly for all 12 burgers.
07 - Serve burgers immediately while patties are hot and buns remain crispy. If needed, keep assembled burgers warm in a preheated 200°F oven for up to 15 minutes before serving.

# Expert tips:

01 -
  • The smash technique creates crispy, caramelized edges that make each tiny burger taste far more impressive than its size suggests.
  • Everything comes together in under an hour, making this perfect for unexpected guests or when you need comfort food without the commitment.
  • The homemade sauce tastes nothing like store-bought versions and genuinely elevates these from basic to memorable.
  • Twelve servings means you can feed a crowd or have fun leftovers that actually taste great the next day.
02 -
  • Don't overwork the beef when portioning or the burgers will be dense instead of tender, so mix minimally and handle gently.
  • The smash happens only once per side and should be firm but quick, giving you that crispy edge without compressing the meat into a hockey puck.
03 -
  • Use an 80/20 ground beef blend because leaner meat will dry out and fattier meat will be greasy, but this ratio creates that perfect juicy-yet-crispy balance.
  • If your slider buns start falling apart, they're likely too soft or you've overbrushed them with butter, so choose ones with structure and use a light hand with the brush.
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