Save to Pinterest Juicy, thin, and crispy beef patties are served on pillowy slider buns, topped with tangy pickles, diced onions, and a creamy special sauce for the ultimate party-friendly burger experience. These bite-sized delights are a crowd favorite, combining classic diner flavors into a miniature format that's perfect for any gathering.
Save to Pinterest The secret to a perfect smash burger lies in the heat and the pressure. By using a heavy spatula to flatten the beef balls against a hot surface, you maximize the Maillard reaction, ensuring a deep, savory crust that contrasts beautifully with the soft buns.
Ingredients
- For the Patties:
- 500 g (1.1 lb) ground beef (80/20 blend recommended)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Special Sauce:
- 4 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp finely diced pickles
- 1 tsp white wine vinegar
- 1/2 tsp sugar
- 1/4 tsp paprika
- For Assembly:
- 12 mini slider buns
- 12 dill pickle slices
- 1/2 small white onion, finely diced
- 6 slices cheddar cheese, halved (optional)
- 2 tbsp unsalted butter, melted
Instructions
- 1. Prepare the Special Sauce
- In a small bowl, whisk together mayonnaise, ketchup, mustard, diced pickles, vinegar, sugar, and paprika. Set aside in the refrigerator.
- 2. Portion the Beef
- Divide the ground beef into 12 equal balls (about 40 g each). Season with salt and pepper.
- 3. Toast the Buns
- Brush cut sides of the slider buns with melted butter. Toast in a dry skillet or under the broiler until golden. Set aside.
- 4. Smash the Patties
- Heat a large cast-iron skillet or griddle over high heat until very hot. Place beef balls on the skillet, leaving space between each. Press down firmly with a spatula or burger press to form thin patties.
- 5. Cook the Patties
- Cook for 1-2 minutes until crisp edges form. Flip, add half a cheese slice to each (if using), and cook for 1 more minute until cheese melts and patties are cooked through.
- 6. Assemble
- Spread a layer of special sauce on the bottom half of each bun. Add a beef patty, top with diced onions and a pickle slice. Close with the top bun. Repeat for all burgers.
- 7. Serve
- Serve immediately while hot and crispy.
Zusatztipps für die Zubereitung
Mini smash burgers are best served fresh but can be kept warm in a low oven at 90°C (200°F) for up to 15 minutes if you are preparing them in batches.
Varianten und Anpassungen
For extra flavor, consider adding a thin tomato slice or shredded lettuce. For a more classic American taste, you can substitute the cheddar cheese with American cheese slices.
Serviervorschläge
Arrange the rolls on a large platter and serve immediately while the beef is hot and the edges are still crispy.
Save to Pinterest With their perfect balance of juicy meat, melted cheese, and tangy sauce, these Mini Smash Burger Rolls are sure to be the star of your next event. Enjoy!
Common Recipe Questions
- → What makes these different from regular burgers?
The smash technique creates crispy, lacy edges while keeping the interior juicy. The thin patties cook quickly and develop more surface area for better browning and flavor development than thicker burger patties.
- → Can I prepare these ahead of time?
You can make the special sauce up to 3 days in advance and store it refrigerated. The beef can be portioned into balls and chilled overnight. For best results, cook and assemble just before serving to maintain the crispy texture.
- → What's the best beef blend for smash burgers?
An 80/20 blend (80% lean meat, 20% fat) works perfectly. The higher fat content ensures juicy patties and creates the crispy edges that make smash burgers irresistible while rendering out during the high-heat cooking process.
- → How do I get the crispiest edges?
Use a smoking hot cast-iron skillet or griddle. Press the beef balls firmly with a sturdy spatula or burger press immediately after placing them in the pan. Don't move them until a deep brown crust forms, usually 1-2 minutes.
- → Can I cook these on a grill?
Yes, preheat your grill to high and use a cast-iron griddle or skillet on the grates. Direct heat on grill grates makes smashing difficult without losing juices between the grates, so a flat surface works best for the technique.
- → What other toppings work well?
Beyond the classic pickles and onions, try adding sliced tomatoes, shredded lettuce, bacon jam, caramelized onions, or jalapeño slices. The special sauce pairs well with almost any traditional burger topping.