2-ounce patties of fresh ground beef, smashed onto a dollop of yellow mustard, seasoned with salt and pepper, topped with a blizzard of thinly sliced onions, flipped so the onions are on the bottom, topped with American cheese, stacked with buns, covered with a towel to steam, then served with a big squirt of In-N-Out style burger spread.
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 tablespoons 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 (200°C). Squirt 12 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.
Electric griddle, clean kitchen towel
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|