Mini Smash Burger Rolls (Printable)

Tender, crispy beef patties on pillowy slider buns topped with tangy pickles, diced onions, and creamy sauce.

# What You'll Need:

→ Beef 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 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 It:

01 - In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika until well combined. Transfer to refrigerator and set aside.
02 - Divide ground beef into 12 equal portions of approximately 1.4 ounces each. Season each portion 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 broiler until golden brown. Set aside on a clean surface.
04 - Heat a large cast-iron skillet or griddle over high heat until very hot. Place beef portions on the skillet with space 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 edges form. Flip each patty, add half a cheese slice to each if desired, and cook for 1 additional minute until cheese melts and patties are cooked through.
06 - Spread special sauce on the bottom half of each bun. Layer with cooked beef patty, diced onions, and a pickle slice. Top with bun upper half. Repeat for all 12 burgers.
07 - Serve mini smash burgers immediately while hot and crispy for optimal flavor and texture.

# Expert Tips:

01 -
  • They come together in under 40 minutes, making them perfect for weeknight dinners or last-minute entertaining without the stress.
  • The smashing technique creates those addictive crispy, lacy edges that regular burgers just can't match, and everyone will ask how you did it.
  • You can prep the sauce and portions ahead of time, then assemble fresh burgers in minutes while guests arrive.
02 -
  • Don't skip toasting the buns—I learned this the hard way when a batch fell apart from the sauce soaking in, and now I'm religious about this step.
  • Pressing the beef creates those crispy edges through the Maillard reaction, so press firmly and resist the urge to flip multiple times or press down repeatedly while cooking.
  • Cold special sauce on a hot patty is the secret contrast that makes these feel restaurant-quality, so make it ahead and chill it.
03 -
  • Chill your special sauce before serving—the temperature contrast between cold sauce and hot beef makes every bite taste more vibrant and prevents the sauce from melting into grease.
  • Don't skip the butter on the buns or the toasting step; these two things separate restaurant-quality sliders from mediocre ones.
  • If you're feeding a crowd, prep all the beef balls and chill them an hour before cooking—cold meat smashes better and stays juicier.
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