Beef Sliders Cheese Pickles

My cousin showed up at my door last summer with two pounds of ground beef and a look that said trust me on this one. We spent the afternoon on my tiny balcony with a cast iron skillet, figuring out the perfect slider-to-person ratio for an impromptu gathering. That night, with music drifting through the open windows and melted cheese everywhere, I understood why sliders exist.

Last month my neighbor caught the incredible smell wafting through the hallway and knocked on my door with two beers in hand. We ended up assembling sliders on my coffee table while watching old movies, and something about the informality made them taste even better. Now whenever I see mini buns at the store, I know exactly what Im making.

Ingredients

• 500 g (1.1 lbs) ground beef (80/20 blend): The higher fat content keeps these tiny burgers incredibly juicy and prevents them from drying out during their quick cook time
• 1 tsp kosher salt: Evenly seasoning the meat before shaping ensures every bite has the perfect level of salinity
• ½ tsp freshly ground black pepper: Freshly cracked adds a brightness that pre-ground cannot replicate
• ½ tsp garlic powder: Distributes garlic flavor throughout without any raw bite or burnt bits
• ½ tsp onion powder: Creates an aromatic backbone that complements the beef without overwhelming it
• 8 mini slider buns: Soft buns are essential here because they compress around the patty instead of fighting against it
• 8 slices cheddar cheese: Sharp cheddar cuts through the richness while still melting beautifully over each patty
• 16 dill pickle slices: These provide the necessary acid and crunch to balance all that savory beef and cheese
• 2 tbsp unsalted butter: Brushing the buns with butter and toasting them creates a barrier against soggy bottoms
• ½ small red onion: Thinly sliced red onion adds a mild sharpness and pretty pop of color
• 1 tbsp yellow mustard: Just a small dab adds a tangy brightness that pulls everything together

Instructions

Get your heat ready:

Fire up your grill or place a skillet over medium-high heat until it is nice and hot

Season the beef:

Gently mix the ground beef with salt, pepper, garlic powder, and onion powder in a bowl until just combined

Shape the patties:

Divide the beef into 8 equal portions and form them into small patties slightly wider than your buns

Cook to perfection:

Grill or pan-fry the patties for 2-3 minutes per side until they reach your preferred doneness

Add the cheese:

Place a slice of cheese on each patty during the final 30 seconds of cooking and cover to help it melt

Toast those buns:

Brush the cut sides of the slider buns with melted butter and toast them until golden brown and fragrant

Build your sliders:

Place a cheesy patty on each bun bottom then add pickles, onion, and mustard if desired before topping with the bun

Serve them up:

Get these to the table immediately while the cheese is still molten and the buns are warm

Save

My friend Marco swore up and down that American cheese was the only way to go until I made him try these with sharp cheddar. He took one bite, closed his eyes, and admitted he had been wrong for years. That moment of watching someone discover a better version of something they thought they knew is exactly why I love sharing food.

Getting The Timing Right

The secret to restaurant-style sliders at home is timing everything so the buns hit the heat when the patties hit the cheese. I set up a little assembly line with my toasted buns waiting on a plate, cheese slices pre-separated, and toppings ready to go. This way when the cheese hits that perfectly melted stage, everything else is ready to come together instantly.

Choosing Your Cheese

While cheddar creates that beautiful sharp contrast, I have also fallen in love with pepper jack for a little kick or Swiss when I want something more mellow. The key is choosing a cheese that melts well and does not separate into an oily mess. Avoid aged cheeses that just will not give you that gooey factor that makes sliders so irresistible.

Make-Ahead Magic

When I am hosting, I shape the patties in the morning and layer them between parchment paper in the fridge. This saves so much time and lets me actually hang out with my guests instead of standing at the stove. You can also melt the cheese and keep everything warm in a low oven.

• Set your oven to 200°F (95°C) to keep patties warm without overcooking them
• Toast the buns right before serving to maintain that fresh buttery crunch
• Place a sheet of foil over the baking tray to prevent the cheese from drying out

Save

There is something about holding a perfectly assembled slider that just makes people happy. Hope these bring that same joy to your table.

Recipe Questions & Answers

→ What kind of beef is best for the sliders?

Use an 80/20 ground beef blend for juicy, flavorful patties that hold together well during cooking.

→ How can I melt the cheese properly on the patties?

Place cheese slices on the patties during the last 30 seconds of cooking and cover the pan or grill briefly to help them melt evenly.

→ Can I prepare the patties ahead of time?

Yes, cook the patties in advance and keep warm. Assemble sliders just before serving to maintain freshness.

→ What toppings complement these sliders well?

Pickles add a tangy crunch, while optional toppings like red onions and a dab of mustard enhance flavor layers.

→ How should I toast the slider buns?

Brush buns with melted butter and toast them on the grill or in a pan until golden brown for added texture and taste.