Beef Sliders Cheese Pickles (Printable Version)
Juicy mini beef burgers with melted cheese and crisp pickles on soft slider buns, ideal for casual meals.
# What You’ll Need:
→ Beef
01 - 1.1 lb ground beef (80% lean)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder
→ Cheese
05 - 8 slices cheddar cheese or American cheese
→ Buns & Toppings
06 - 8 slider buns
07 - 16 to 24 dill pickle slices
08 - 2 tbsp unsalted butter, melted
09 - ½ small red onion, thinly sliced (optional)
10 - 2 tbsp ketchup (optional)
11 - 2 tbsp mustard (optional)
# Directions:
01 - Preheat a grill or skillet over medium-high heat.
02 - Combine ground beef, salt, black pepper, and garlic powder in a bowl. Mix gently to avoid overworking.
03 - Divide the beef mixture into 8 equal portions and form each into a patty slightly larger than the slider buns, accounting for shrinkage during cooking.
04 - Brush the cut sides of the slider buns with melted butter. Toast them, cut side down, on the grill or skillet until golden brown. Set aside.
05 - Place beef patties on the grill or skillet. Cook for 2 to 3 minutes per side, or until they reach the desired doneness.
06 - During the last minute of cooking, place a slice of cheese on each patty and cover to allow it to melt.
07 - Build each slider by placing a cheesy patty on the bottom bun, topping with dill pickle slices and optional red onion, and adding optional ketchup and mustard.
08 - Cap with the top buns and serve immediately.
# Top Tips:
01 -
- They cook so fast you can make them while everyone's still grabbing a drink, no stress required.
- Those crisp pickle slices against melted cheese create this bright, salty contrast that makes each bite addictive.
02 -
- Don't skip the toasting step with butter—a soggy bun will sabotage even the best patty.
- The magic happens when you stop fussing with the patties the moment they hit heat; let them develop that crust instead of constantly flipping.
03 -
- Weigh or measure your beef portions so all eight patties cook at exactly the same rate—no weird outliers that finish early or late.
- If your cheese isn't melting fast enough, tent the pan with foil or a lid to trap steam and speed up the process.