# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend
→ Buns & Toppings
02 - 8 slider brioche buns
03 - 8 slices American cheese (or cheddar)
04 - 16 dill pickle chips
05 - 1/2 small red onion, thinly sliced
06 - 1 cup shredded iceberg lettuce
→ Secret Sauce
07 - 1/3 cup mayonnaise
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tbsp sweet pickle relish
11 - 1 tsp white vinegar
12 - 1/2 tsp garlic powder
13 - 1/2 tsp paprika
14 - Salt and freshly ground black pepper, to taste
→ Additional
15 - 2 tbsp unsalted butter, melted (for toasting buns)
16 - Kosher salt and freshly ground black pepper, to taste
17 - Neutral cooking oil, for griddle or skillet
# How to Make It:
01 - Whisk mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder and paprika in a small bowl. Season to taste with salt and black pepper, cover and refrigerate until needed to allow flavors to meld.
02 - Divide the beef into eight equal portions (approximately 2 oz / 57 g each). Gently form loose balls, handling the meat minimally to preserve tenderness.
03 - Brush cut sides of the brioche buns with melted butter. Toast cut side down on a skillet or griddle over medium heat until golden brown; transfer to a plate and keep warm.
04 - Heat a griddle or heavy skillet over high heat until very hot. Lightly oil the surface just before cooking to prevent sticking and encourage rapid crust formation.
05 - Place 2–4 beef balls on the hot surface without crowding. Using a sturdy spatula or press, smash each ball firmly to about 1/4 inch thickness. Season immediately with kosher salt and black pepper. Cook 1 to 1.5 minutes until the edges are deeply browned and juices rise; flip, place a slice of cheese on each patty and cook 45–60 seconds until cheese melts.
06 - Spread secret sauce on both bun halves. On the bottom bun layer shredded lettuce, the cheeseburger patty, pickle chips and sliced onion. Top with the other bun half and repeat for remaining sliders.
07 - Serve immediately while hot. If preparing ahead, keep assembled patties uncovered on a wire rack in a low oven (about 95–110°C / 200–225°F) for brief holding before final assembly.
