# What You Need:
→ Meats
01 - 1 lb (450 g) ground beef (80/20 blend preferred)
→ Buns & Toppings
02 - 8 slider brioche buns
03 - 8 slices American cheese (or cheddar)
04 - 16 dill pickle chips
05 - ½ small red onion, thinly sliced
06 - 1 cup shredded iceberg lettuce
→ Secret Sauce
07 - ⅓ cup mayonnaise
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tbsp sweet pickle relish
11 - 1 tsp white vinegar
12 - ½ tsp garlic powder
13 - ½ tsp paprika
14 - Salt & 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 - Cooking oil (for griddle or skillet)
# Steps:
01 - In a small bowl, combine mayonnaise, ketchup, mustard, pickle relish, vinegar, garlic powder, and paprika. Season with salt and black pepper to taste. Mix well, cover, and refrigerate until ready to use.
02 - Divide ground beef into 8 equal portions (about 2 ounces each). Gently roll each into a loose ball; do not overwork the meat.
03 - Brush cut sides of slider buns with melted butter. Toast buns, cut side down, on a skillet or grill over medium heat until golden brown. Set aside.
04 - Heat a griddle or large cast-iron skillet over high heat until very hot. Lightly oil the surface. Place 2–4 meat balls on the hot surface (work in batches if needed). Immediately smash each ball firmly with a spatula or burger press to about ¼-inch thick. Season with salt and pepper. Cook for 1–1½ minutes until edges are crispy and juices appear on top. Flip burgers, top each with a cheese slice, and cook for another 1 minute until cheese is melted.
05 - Spread secret sauce generously on both toasted bun halves. Layer bottom buns with shredded lettuce, smashed burger patty with cheese, pickle chips, and sliced onion. Cap with the top buns.
06 - Serve immediately while hot, accompanied by classic BBQ sides.
