Crispy-edged smash sliders topped with melted cheese, pickles, and a tangy secret sauce—ideal for Memorial Day.
# What You'll Need:
→ Meats
01 - 1 pound ground beef, 80/20 blend
→ Buns & Toppings
02 - 8 brioche slider buns, split
03 - 8 slices American cheese (substitute cheddar as desired)
04 - 16 dill pickle chips
05 - 1/2 small red onion, thinly sliced
06 - 1 cup shredded iceberg lettuce
→ Secret Sauce
07 - 1/3 cup mayonnaise
08 - 2 tablespoons ketchup
09 - 1 tablespoon yellow mustard
10 - 1 tablespoon sweet pickle relish
11 - 1 teaspoon white vinegar
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon paprika
14 - Salt and freshly ground black pepper, to taste
→ Additional
15 - 2 tablespoons unsalted butter, melted (for toasting buns)
16 - Neutral cooking oil for griddle or skillet
17 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - In a small mixing bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder and paprika. Season to taste with salt and freshly ground black pepper, cover and refrigerate until assembly.
02 - Divide the ground beef into eight equal portions (about 2 ounces each). Gently form each portion into a loose ball without compressing the meat to preserve a tender interior.
03 - Brush the cut sides of the buns with the melted butter. Heat a skillet or griddle over medium heat and toast the buns cut-side down until golden brown; transfer to a plate and keep warm.
04 - Increase heat to high and preheat a cast-iron skillet or griddle until very hot. Lightly oil the surface to prevent sticking and ensure proper sear.
05 - Place 2–4 meat balls on the hot surface (work in batches). Using a sturdy spatula or burger press, smash each ball firmly to approximately 1/4 inch thickness. Season immediately with kosher salt and freshly ground black pepper. Cook for 1 to 1 1/2 minutes until the edges are deeply browned and juices appear on top. Flip, place a slice of cheese on each patty, and cook an additional minute until the cheese melts.
06 - Spread a generous layer of the chilled sauce on both toasted bun halves. On each bottom bun, place a small handful of shredded lettuce, a hot cheese-topped patty, two pickle chips and a few onion slices. Cap with the top bun.
07 - Serve immediately while hot alongside preferred accompaniments. If preparing ahead, keep assembled patties warm on a sheet tray in a low oven (about 93–107°C / 200–225°F) and assemble just before serving.
