Memorial Day Smash Burger Sliders (Printable)

Mini smash burgers with crispy edges, melted cheese, pickles, and a tangy mayo-based secret sauce—ideal for gatherings.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (80/20 blend)

→ Buns & Toppings

02 - 8 slider brioche buns
03 - 8 slices American cheese or cheddar
04 - 16 dill pickle chips
05 - 1/2 small red onion, thinly sliced
06 - 1 cup shredded iceberg lettuce

→ Secret Sauce

07 - 1/3 cup mayonnaise
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tbsp sweet pickle relish
11 - 1 tsp white vinegar
12 - 1/2 tsp garlic powder
13 - 1/2 tsp paprika
14 - Salt and freshly ground black pepper, to taste

→ Additional

15 - 2 tbsp unsalted butter, melted (for toasting buns)
16 - Kosher salt and freshly ground black pepper, to taste
17 - Cooking oil for griddle or skillet

# How to Make It:

01 - Whisk mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder and paprika in a small bowl. Season to taste with salt and black pepper, cover and refrigerate until assembly.
02 - Divide the ground beef into 8 equal portions (about 2 ounces each). Gently form each portion into a loose ball without compacting the meat.
03 - Brush the cut sides of the slider buns with melted butter. Toast cut side down on a skillet or grill over medium heat until golden brown; set aside warm.
04 - Set a griddle or large cast-iron skillet over high heat until very hot, then lightly coat the surface with cooking oil.
05 - Place 2–4 meat balls on the hot surface (work in batches). Immediately press each ball firmly with a spatula or burger press to about 1/4-inch thickness. Season with kosher salt and black pepper. Cook 1 to 1½ minutes until edges are deeply browned and juices appear on top. Flip, place a cheese slice on each patty, and cook about 1 minute more until cheese melts.
06 - Spread secret sauce generously on both toasted bun halves. Layer bottom buns with shredded lettuce, the cheesy smashed patty, pickle chips and sliced onion; finish with top buns.
07 - Serve immediately while hot alongside preferred sides. If preparing ahead, keep assembled or cooked patties warm in a low oven until ready to serve.

# Expert Suggestions:

01 -
  • Pressing the burgers creates those irresistibly crisp, craggy edges—like a hidden chef's trick that makes everyone ask for seconds.
  • The homemade secret sauce is so punchy and creamy, it's nearly impossible not to swipe your finger for a taste before assembly is done.
02 -
  • Packing the beef too tightly or smashing too late on the pan results in tough patties and no crispy edges—a lesson learned after my first too-perfect meatballs became dry pucks.
  • The sauce tastes sharper after resting, so always mix it up before you prep anything else.
03 -
  • Always preheat your skillet or griddle until almost smoking; otherwise, the beef steams instead of sears and the crust never forms.
  • The sauce can be made a day or two ahead—it just gets better and takes off any last-minute prep pressure.
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