Mini Beef Sliders with Cheese

The first time I made sliders for a crowd, I watched them vanish in under three minutes. I had spent hours agonizing over perfect restaurant style burgers, but these tiny burgers with their messy stacks of cheese and sauce were the ones that made everyone light up. Something about eating with your hands and getting that perfect bite sized portion just makes people happy. Now they are my go to for game days and summer gatherings when I want food that brings people together.

Last summer I set up a slider bar for my niece's birthday, letting kids build their own with whatever toppings spoke to them. Seeing their serious little faces carefully stacking pickles and cheese made me realize how much joy there is in simple interactive food. The special sauce was the undisputed star of the show, with several parents asking for the recipe before they even finished eating.

Ingredients

• 500 g (1.1 lb) ground beef (80/20 blend recommended): The extra fat keeps these tiny patties juicy, lean beef tends to dry out quickly when you cook them small
• 1 tsp salt: Essential for bringing out the beef flavor, do not skip this
• ½ tsp black pepper: Freshly cracked gives the best aroma and taste
• ½ tsp garlic powder: Distributes evenly better than fresh garlic in such small patties
• 4 tbsp mayonnaise: The base of your special sauce, use real mayo for best results
• 2 tbsp ketchup: Adds sweetness and that familiar burger flavor
• 1 tbsp yellow mustard: Gives just enough tang without overpowering
• 1 tbsp sweet pickle relish: Adds texture and sweetness that balances the richness
• ½ tsp smoked paprika: A subtle smoky depth that makes the sauce taste restaurant quality
• ½ tsp onion powder: Rounds out the sauce flavors without raw onion bite
• 12 mini slider buns: Hawaiian rolls work beautifully if you cannot find dedicated slider buns
• 6 slices cheddar cheese, halved: Sharp cheddar gives the best flavor punch against the beef
• 12 dill pickle slices: Do not underestimate how much that crunch adds to each bite
• 1 small red onion, thinly sliced (optional): Adds a nice bite and beautiful color contrast
• 1 small tomato, thinly sliced (optional): Use roma tomatoes for less juice and better structure
• 1 cup shredded lettuce (optional): Iceberg gives that classic crunch we all expect
• 2 tbsp unsalted butter, melted: Brushing the buns makes all the difference between good and great
• 1 tbsp sesame seeds (optional, for garnish): Makes them look like they came straight from a diner

Instructions

Whisk together the sauce:

Combine mayonnaise, ketchup, mustard, relish, smoked paprika, and onion powder in a small bowl. Pop it in the refrigerator to let the flavors meld while you work on everything else.

Season and shape the patties:

Mix the ground beef gently with salt, pepper, and garlic powder just until combined. Divide into 12 equal portions and form patties slightly wider than your buns, pressing a small indentation in the center of each to prevent them from puffing up.

Sear the patties:

Get your skillet or grill ripping hot over medium high heat. Cook those patties for 2 to 3 minutes per side until they develop a beautiful crust. In that final minute, drape each patty with a half slice of cheddar and cover briefly to melt it into gooey perfection.

Toast the buns:

Brush the cut sides with melted butter and toast them in a dry skillet until golden and fragrant. This step creates a barrier that keeps the sauce from making the buns soggy.

Build your sliders:

Spread that special sauce generously on both top and bottom buns. Nestle a cheesy patty on each bottom bun, then layer with pickle, onion, tomato, and lettuce if you are using them. Crown with the top bun and sprinkle with sesame seeds for that finishing touch.

Get them to the table:

Serve immediately while the cheese is still melty and the buns are warm. These are best enjoyed hot and with plenty of napkins nearby.

Save

These became a tradition in our house after a snowy February when we could not grill outdoors but everyone was craving burger night. The sliders felt festive and special even though they came together in under an hour on the stovetop. Something about miniature food just makes ordinary dinners feel like a celebration.

Making Ahead

You can mix up the special sauce up to three days ahead and keep it in a sealed container. The patties can be shaped and refrigerated for a few hours before cooking, just bring them to room temperature for about 15 minutes for more even cooking.

Serving Suggestions

Crispy oven baked fries or sweet potato wedges make the perfect side. For parties, set up a toppings bar with bowls of bacon bits, jalapeño slices, and caramelized onions so guests can customize their sliders.

Variations

Try swapping the beef for ground turkey or a plant based alternative for a lighter version. The special sauce works beautifully with chicken sliders too, just cook the patties until they reach 165°F internally.

• Crumble some cooked bacon into the special sauce for an extra smoky kick
• Brush the patties with BBQ sauce instead of adding cheese for a smoky sweet variation
• Try pepper jack cheese and add sliced jalapeños for some heat

Save

There is something genuinely delightful about food you can eat with your hands that still feels special. Hope these sliders bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ What makes the special sauce unique?

The special sauce combines creamy mayonnaise with ketchup, yellow mustard, sweet pickle relish, smoked paprika, and onion powder. This blend delivers tangy, smoky, and slightly sweet flavors that perfectly complement the juicy beef and sharp cheddar cheese.

→ Can I prepare these ahead of time?

Yes, you can form the patties and prepare the special sauce up to 24 hours in advance. Store patties between parchment paper in the refrigerator. Cook patties and assemble sliders just before serving for the best texture and flavor.

→ What type of ground beef works best?

An 80/20 blend (80% lean meat, 20% fat) provides the ideal balance of flavor and moisture. The higher fat content keeps the small patties juicy during cooking, preventing them from drying out on the grill or skillet.

→ Can I use different cheeses?

While cheddar delivers classic sharp flavor, you can substitute with American cheese for meltiness, pepper jack for spice, Swiss for nuttiness, or provolone for mild creaminess. Any cheese that melts well will work beautifully on these mini burgers.

→ What's the best way to toast the buns?

Brush the cut sides with melted butter and toast in a dry skillet over medium heat for 1-2 minutes until golden. Alternatively, place them under the broiler for 1 minute, watching closely to prevent burning. The butter adds richness and helps achieve even browning.