Tailgate Burger Sliders (Printable version)

Juicy mini beef patties with melted cheddar and tangy pickles, perfect for game day or backyard eats.

# What you need:

→ Meat

01 - 1 ½ lbs ground beef (80/20)
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 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

→ Condiments

12 - ¼ cup ketchup
13 - ¼ cup yellow mustard
14 - ¼ cup mayonnaise

# How To:

01 - Preheat grill or large skillet to medium-high heat.
02 - Combine ground beef, salt, black pepper, garlic powder, and onion powder in a mixing bowl. Mix gently until just incorporated.
03 - Divide beef mixture into 12 equal portions. Shape into small patties slightly larger than the buns to account for shrinkage during cooking.
04 - Grill or cook patties for 2–3 minutes per side until browned and cooked to desired doneness.
05 - During the final minute of cooking, place a cheese slice on each patty. Cover and cook until cheese is melted.
06 - Slice slider buns in half. Brush cut sides with melted butter and toast on grill or skillet until golden brown.
07 - Spread ketchup, mustard, and mayonnaise on bottom buns. Place cheeseburger patties on top, followed by pickles and red onion slices. Add top buns and sprinkle with sesame seeds if desired.
08 - Serve immediately while hot.

# Expert Advice:

01 -
  • These cook up in under 30 minutes, leaving you more time for actual tailgating
  • The mini size means everyone can sample without committing to a full burger
  • They reheat surprisingly well if you somehow have leftovers
02 -
  • Patties will shrink as they cook, so shape them slightly larger than your buns
  • Don't press down on the burgers with your spatula, you're literally squeezing out the flavor
  • Let the cheese melt undisturbed for that restaurant-quality blanket effect
03 -
  • Invest in a good quality spatula with a thin edge for easy flipping
  • Room temperature beef forms more evenly than cold from the fridge

Go back