Photo of Mini Sliders by WW

Mini Sliders

PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
A perfect mouthful. Add your signature touch with different types of pickles, relish, tomato and lettuce.


Reduced fat crescent roll dough

4 oz, 4 rolls

All-purpose flour

2 tsp(s)

Table salt

½ tsp(s)

Smoked paprika

¼ tsp(s)

Garlic powder

¼ tsp(s)

Uncooked 93% lean ground beef

1 pound(s)


6 tbsp(s)

Chili powder

tsp(s), chipotle-variety

Sour pickle(s)

¼ cup(s), or sweet pickle(s), round slices


  1. Preheat oven to 400ºF.
  2. Unroll dough and form into a ball. On a lightly floured surface, roll dough into a thin sheet. Cut ten 2 ½-inch circles of dough, collecting scraps and rolling out dough again as needed. Place circles on a nonstick baking sheet and sprinkle with salt; bake until golden, about 8 minutes. Remove from pan; cool on wire rack. Slice each roll in half to make ten tops and ten bottoms.
  3. Meanwhile, prepare sliders. In a medium mixing bowl, combine salt, paprika and garlic powder. Add beef and gently knead; divide into 10 portions. Flatten each portion into a 2 1/2-inch patty, about 1/2-inch thick.
  4. Coat a large stovetop grill pan with cooking spray; heat over medium heat. Arrange burgers on pan making sure not to crowd them. Cook until well-browned on bottom, about 6 to 8 minutes. Flip and cook until meat is cooked through, about 4 minutes.
  5. To serve, in a small bowl, stir together ketchup and chile powder. Sandwich each burger between a roll, spread with 1 1/2 teaspoons ketchup and topped with pickles. Yields 1 slider per serving.


Serve with lettuce, red onion slices and tomato slices (optional). Swap chili sauce for the ketchup if desired.You can make these on an outdoor grill but you might need to adjust the cooking time.