American
Smash Burger Sliders
Small beef patties smashed thin on a hot skillet, topped with cheddar and pickles. The crust is the point, so the pan has to be hot and the patties thin.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Thin patties cook in a couple of minutes, so weeknight burgers are realistic.
- Smashing creates the crust people go out for.
- Cheddar melts in the residual heat. No special lid required, though a lid helps.
- You can do them on a grill pan or a griddle the same way.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Divide the beef into 8 loose balls. Do not pack them hard, and do not salt them yet.
- 2
Heat a skillet or griddle over high. Add the oil and swirl.
- 3
Set 4 balls in the pan. Immediately smash each one thin with a sturdy spatula. Salt and pepper the tops.
- 4
Cook 1 to 2 minutes, until the edges are brown and crisp. Flip, lay cheese on each, and cook another minute, until the beef is cooked through to 160°F.
- 5
Repeat with the remaining balls.
- 6
Spread mayonnaise on the buns. Add a patty and a pickle. Serve right away.
Pro tips
- Salt after smashing. Salted beef too early gets springy and will not smash thin.
- A second spatula helps scrape the crust off the pan when you flip.
- On a grill, use a cast-iron griddle plate if you have one. Grill grates will let the thin patties fall through.
Easy substitutions
- Slider buns
- Dinner rolls, split.
- Cheddar
- American cheese, which melts faster.
- Mayonnaise
- A swipe of mustard and ketchup.
Storage and reheating
Storage
These are best immediately. Leftover patties keep 2 days in the fridge.
Reheating
Rewarm patties in a skillet. The crust will not be the same. Toast the buns.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 30 g
- Carbs
- 28 g
- Fat
- 30 g
- Fiber
- 1 g
Moderate · Stovetop, Grill · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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