Tailgate Burger Sliders (Print Version)
Mini beef patties with melted cheddar and tangy pickles, ideal for grilling occasions and game day.
# What You'll Need:
→ Meat & Seasonings
01 - 1 ½ lbs ground beef (80/20 fat ratio)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
→ Buns & Toppings
06 - 12 slider buns
07 - 12 slices cheddar or American cheese
08 - ½ cup sliced dill pickles
09 - ½ small red onion, thinly sliced
10 - 2 tbsp unsalted butter, melted
11 - 1 tbsp sesame seeds (optional)
→ Condiments
12 - ¼ cup ketchup
13 - ¼ cup yellow mustard
14 - ¼ cup mayonnaise
# How to Cook:
01 - Preheat grill or large skillet to medium-high heat, approximately 375-400°F.
02 - Combine ground beef, kosher salt, black pepper, garlic powder, and onion powder in mixing bowl. Mix gently just until incorporated, avoiding overworking the meat.
03 - Divide seasoned beef into 12 equal portions. Shape into patties slightly wider than slider buns, creating a small indentation in center to prevent puffing during cooking.
04 - Place patties on preheated grill or skillet. Cook for 2-3 minutes per side until well-browned and internal temperature reaches 160°F for medium doneness.
05 - During final minute of cooking, place one cheese slice on each patty. Cover with lid or dome to trap heat and melt cheese completely.
06 - Slice slider buns horizontally. Brush cut sides with melted butter and toast on grill or skillet until golden brown and crispy, approximately 1-2 minutes.
07 - Spread ketchup, mustard, and mayonnaise on bottom buns. Place cheesy patties on dressed buns. Top with sliced pickles and red onion. Crown with top buns and sprinkle with sesame seeds if using.
08 - Arrange sliders on platter and serve hot while cheese remains melted. Pair with cold beverages for optimal tailgate experience.
# Expert Advice:
01 -
- These sliders have the perfect meat to bun ratio, which is honestly the secret to great burgers
- They feed a crowd without the mess of full sized burgers
02 -
- Make sure your patties are slightly wider than your buns, the shrinkage is real and nobody wants a tiny patty on a giant bun
- Do not press down on the patties while they cook, you are just squeezing out all the juicy goodness
03 -
- Let the patties rest for just a minute after cooking, this keeps all the juices inside instead of running onto your plate
- Warm your condiments slightly before spreading, cold ketchup can make hot sliders lose their heat too fast