Juicy Mini Beef Cheese Sliders (Printable)

Tender mini beef patties with melted cheese, tangy pickles, and creamy sauce on soft slider buns.

# What You'll Need:

→ Beef Patties

01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ Special Sauce

05 - 4 tbsp mayonnaise
06 - 2 tbsp ketchup
07 - 1 tbsp yellow mustard
08 - 1 tbsp sweet pickle relish
09 - ½ tsp smoked paprika
10 - ½ tsp onion powder

→ Sliders Assembly

11 - 12 mini slider buns
12 - 6 slices cheddar cheese, halved
13 - 12 dill pickle slices
14 - 1 small red onion, thinly sliced (optional)
15 - 1 small tomato, thinly sliced (optional)
16 - 1 cup shredded lettuce (optional)
17 - 2 tbsp unsalted butter, melted
18 - 1 tbsp sesame seeds (optional)

# Directions:

01 - Combine mayonnaise, ketchup, mustard, pickle relish, smoked paprika, and onion powder in a small bowl. Mix well and chill until needed.
02 - Mix ground beef with salt, black pepper, and garlic powder in a large bowl. Divide into 12 equal portions and shape into patties slightly larger than slider buns.
03 - Heat skillet or grill to medium-high. Cook patties 2 to 3 minutes per side until browned and cooked through. During the last minute, top each patty with half a slice of cheddar to melt.
04 - Brush cut sides of buns with melted butter. Toast in a dry skillet or oven until golden and slightly crisp.
05 - Spread special sauce on both top and bottom buns. Place cheesy patty on each bottom bun. Add pickle slice, onion, tomato, and lettuce as desired. Cover with top bun and sprinkle sesame seeds if using.
06 - Serve immediately while hot for best flavor and texture.

# Expert Advice:

01 -
  • They're small enough that everyone can try the special sauce without feeling guilty.
  • You can make the patties ahead and just cook them when guests arrive, which is basically a cheat code for hosting.
  • One bite and people keep coming back for more, which always feels like a win.
02 -
  • Don't skip toasting the buns—it prevents them from getting soggy and gives them a texture that matters.
  • The 80/20 beef blend is worth seeking out because leaner beef makes dry patties, and fat is flavor.
  • Cheese melts best if you add it to the patty while it's still on the heat, not after.
03 -
  • Toast the buns in the oven if you're making a big batch—it's faster and more even than doing it in a skillet.
  • If the patties are sticking to the skillet, your heat isn't high enough or you need more butter; both are easy fixes.
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