This recipe appears in:The Burger Lab: The In-N-Out, Telway, White Manna Ultimate Animal-Style Slider Mashup
Note: For best result, use freshly ground beef with at least 20 percent fat. Try this recipe for our Blue Label Burger Blend. Sliders can be cooked in a 12-inch cast iron or stainless steel skillet in batches of six if you don't have an electric griddle.
- 6 tablespoons mayonnaise
- 2 tablespoon ketchup
- 4 teaspoons sweet pickle relish
- 1 teaspoon sugar
- 1 teaspoon distilled white vinegar
- 2 tablespoons finely chopped kosher dill pickles, with 1 teaspoon pickle juice
- Kosher salt and freshly ground black pepper
- About 3 tablespoons yellow mustard
- 24-ounces freshly ground beef (see note), divided into twelve 2-ounce pucks
- 1 large onion, sliced paper thin on a mandoline (about 1 1/2 cups total)
- 6 slices American cheese, cut in half
- 12 Slider Rolls (preferably Martin's brand Sliced Sandwich Rolls)
Combine mayonnaise, ketchup, relish, sugar, white vinegar, pickles, and pickle juice in a food processor. Process until almost smooth. Season to taste with plenty of black pepper and a little salt (depending on how salty your pickles were, you may not need any extra salt). Set spread aside.
Heat an electric griddle to 400°F. Squirt twelve dots of mustard of about 3/4-teaspoons each in an evenly spaced grid over the surface of the griddle, leaving about 3-inches between each dot. Place one ball of meat on top of each dollop. Season generously with salt and pepper, then smash down with a stiff spatula into patties approximately 1/4-inch thick and 3-inches wide. Spread onions evenly over surface of burger patties and press down with spatula. Allow to cook for 1 minute on first side.
Flip patties so that onions are underneath (patties will not necessarily be colored—this is ok; the flavor in sliders comes from steam, not from browning). Top each patty with a half slice of American cheese. Place top buns cut-side-down on top of patties and top with bottom buns, also cut-side-down. Drape a towel over the whole griddle to trap steam.
Cook, pressing gently down on towel occasionally until buns are heated completely through and burger patties are cooked, about 2 minutes. Remove towel and transfer bottom buns to a serving platter. Divide spread evenly between bottom buns. Top each bottom bun with a burger patty and top bun, making sure to get all of the onions off of the griddle. Serve immediately.