These smash burger sliders are mini versions of the classic burger, featuring crispy edges and juicy centers, all packed into bite-sized delights. Perfect for parties, family dinners, or anytime you crave a delicious burger, these sliders are sure to satisfy.
The technique of smashing the patties creates crispy, caramelized edges while keeping the inside juicy and tender. These sliders are quick to make, fun to eat, and can be customized with your favorite toppings.
Helpful Tips
- Use the Right Beef: Opt for ground beef with a higher fat content, such as 80/20 (80% lean, 20% fat). The fat renders as the patties cook, creating a juicy interior and crispy exterior.
- Preheat the Griddle: Ensure your griddle or cast-iron skillet is preheated and very hot before cooking the patties. This high heat is essential for achieving the crispy edges and deep caramelization that define smash burgers. Cook the patties for 2-3 minutes per side without moving them around.
- Press with Confidence: Use a sturdy spatula or burger press to firmly smash the patties down as soon as they hit the hot surface. Pressing down firmly ensures maximum contact with the griddle, creating the desired crispy crust. For best results, use parchment paper between the spatula and the patty to prevent sticking.
With these tips, you’ll be able to create mouthwatering smash burger sliders that are perfect for any gathering and sure to be a crowd-pleaser.
Smash Burger Sliders
Ingredients
- 1 pound 85/15 ground chuck
- Salt and pepper for seasoning
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon pickle relish
- 4 slices American cheese cut into fourths
- 4 brioche buns
- Lettuce tomato, pickle for garnish
Instructions
- From the ground chuck, form 8 balls, each about 2 ounces. Season with salt and pepper and set aside.
- Combine the mayonnaise, ketchup and relish in a bowl and stir.
- Heat a griddle or flat pan to medium high heat. Place the balls of meat on the grill. Wait a minute so the fat can loosen. Smash each ball with a spatula or burger press until very thin with ragged edges. Cook without touching for another 2 minutes, until crispy edges begin to form. Scrape the spatula under the burgers to flip them, keeping the crispy edges intact. Immediately add a piece of cheese to each patty and cook without moving for 3 minutes, until the cheese is melted.
- If you have room, toast the buns on the griddle as well.
- To assemble the burgers, remove the buns from the grill, slather on the burger sauce, top with two patties, and garnish with your desired toppings.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.