Classic Mini Sliders
These bite-sized, juicy beef sliders are the ultimate crowd-pleaser for kids and adults alike, perfect for parties or a fun weeknight dinner.
Ingredients
- •1 lb (450g) ground beef (80/20 fat ratio)
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon garlic powder
- •4 slices cheddar cheese, cut into quarters
- •12 mini slider buns
- •2 tablespoons unsalted butter, melted
- •1/4 cup ketchup
- •2 tablespoons mayonnaise
- •1/2 cup shredded iceberg lettuce
- •12 small pickle slices
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, gently mix the ground beef with salt, pepper, and garlic powder until just combined; do not overwork the meat.
- 3
Divide the meat into 12 equal portions and shape them into small patties slightly larger than your slider buns.
- 4
Heat a large skillet over medium-high heat and sear the patties for about 2-3 minutes per side until browned.
- 5
Slice the slider buns in half horizontally and place the bottom halves on the prepared baking sheet.
- 6
Place a cooked patty on each bottom bun, top with a piece of cheddar cheese, and cover with the top bun.
- 7
Brush the tops of the buns with the melted butter and bake for 8-10 minutes until the cheese is melted and the buns are lightly toasted.
- 8
Remove from the oven, carefully lift the tops, add a dollop of the mixture of ketchup and mayonnaise, a pinch of lettuce, and a pickle slice before closing.
💡 Chef tips
- For extra flavor, sauté finely diced onions and mix them directly into the ground beef before forming the patties.
- You can assemble the sliders up to 4 hours in advance, keep them covered in the fridge, and bake them right before serving.
- If you prefer a softer bun, cover the baking sheet with foil for the first 5 minutes of baking.
✅ How it should turn out
The finished sliders should have golden-brown, buttery toasted buns, perfectly melted gooey cheese, and a juicy, savory center that is perfectly portioned for a satisfying bite.