Beef Sliders Cheese Pickles (Printable)

Mini beef patties topped with cheese and pickles on soft slider buns, perfect for casual meals or parties.

# What You Need:

→ Beef

01 - 1.1 lb ground beef (80% lean)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ Cheese

05 - 8 slices cheddar cheese

→ Buns & Toppings

06 - 8 slider buns
07 - 16–24 dill pickle slices
08 - 2 tbsp unsalted butter, melted
09 - ½ small red onion, thinly sliced (optional)
10 - 2 tbsp ketchup (optional)
11 - 2 tbsp mustard (optional)

# How-To:

01 - Heat the grill or skillet over medium-high heat until hot.
02 - In a mixing bowl, gently combine ground beef, salt, black pepper, and garlic powder without overworking.
03 - Divide the beef mixture into 8 equal portions and shape into small patties slightly larger than the buns, accounting for shrinkage during cooking.
04 - Brush the cut sides of the slider buns with melted butter, then toast them cut side down on the grill or skillet until golden brown. Set aside.
05 - Place the patties on the grill or skillet and cook for 2–3 minutes per side until desired doneness is reached.
06 - During the last minute of cooking, place a cheese slice on each patty and cover to allow melting.
07 - Place each cheesy patty on a bottom bun, top with dill pickle slices and optional red onion, add ketchup and mustard if desired, then cap with the top bun.
08 - Serve the sliders immediately while warm.

# Expert Advice:

01 -
  • They cook in under 10 minutes, so you can pull together a party-worthy meal faster than ordering takeout.
  • The small size means you can dress each one exactly how you like it without arguments.
  • Melted cheese on a hot patty tastes different than any full-sized burger—somehow better.
02 -
  • Don't skip the gentle mixing of the beef—I learned this the hard way when I made dense, rubbery patties that fell apart on the grill.
  • Toasting the buns is non-negotiable; it sounds like a small step, but it's what separates homemade sliders from sad, soggy ones.
03 -
  • If your beef is cold from the fridge, let it sit out for 10 minutes before cooking so the patties cook evenly and stay juicy inside.
  • Use a light touch when flipping the patties—a sturdy spatula and one smooth motion keeps them from breaking apart or losing their shape.

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