Cheeseburger sliders
Twelve mini smashed cheeseburgers with melty American cheese, pickles and a tangy burger sauce, stacked into a slab of toasted Hawaiian rolls.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 750 kcal
Ingredients
Method
Stir the mayonnaise, ketchup and mustard together for the sauce. Keeping the rolls joined, slice the whole slab in half horizontally with a serrated knife. Divide the beef into 12 loose balls, about 1¼ ounces each, and dice the onion.
Melt the butter in a large heavy skillet over medium heat and toast the roll slabs cut side down, one at a time, until golden. Set aside.
Add the oil and turn the heat to high. Add 6 beef balls, well spaced, and smash each one thin with a sturdy spatula (a square of parchment under it stops sticking). Season with salt and pepper and cook without moving until well browned at the edges.
Flip, lay half a slice of cheese on each patty and cook until the cheese melts and the patties are cooked through with no pink left. Move to a plate and repeat with the rest of the beef.
Set the bottom slab on a board, spread with half the sauce and arrange the 12 cheesy patties over it in a grid. Top with the onion and pickles. Spread the rest of the sauce on the cut side of the top slab, put it on and cut between the rolls into 12 sliders.
Tips
- Smash in the first 15 seconds while the beef is cold and soft, then leave it alone. That's what gives the crisp, lacy edges.
- A griddle or two skillets lets you cook all 12 patties at once and saves about 3 minutes.
- For a shiny bakery finish, brush the tops with melted butter and sprinkle with sesame seeds before cutting.
