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.

The In-N-Out/Telway/White Manna Ultimate Animal-Style Slider Mashup

About This Recipe

Yield:Makes twelve 2-ounce sliders
Active time:30 minutes
Total time:30 minutes
Special equipment:Electric griddle, clean kitchen towel
This recipe appears in: The Burger Lab: The In-N-Out, Telway, White Manna Ultimate Animal-Style Slider Mashup


  • 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)


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.


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