Smashed Burger Sliders

Total Time
25 min
15 min
10 min
Unlike a thick pub-style burger, smashed burgers use the ultra-hot cooking surface of a heavy skillet to achieve an irresistibly crispy crust on the thin patty. A fast food-style “special sauce” instantly upgrades these to party-worthy status.


Cooking spray

4 spray(s)

Light mayonnaise

¼ cup(s)


2 tbsp(s)

Dijon mustard

1 tbsp(s), or spicy brown mustard

Uncooked 90% lean ground beef

1 pound(s)

Table salt

1 tsp(s), divided

Black pepper

1 tsp(s), divided

Slider rolls

8 item(s)


4 leaf/leaves, large, torn into small pieces

Plum tomato(es)

2 large, or Campari tomatoes, ripe, sliced

Uncooked red onion(s)

8 thin slice(s)

Unsweetened dill pickle(s)

16 chip(s)


  1. In a small bowl, combine the mayonnaise, ketchup, and mustard.
  2. Coat a 12-inch heavy skillet (preferably cast-iron) with cooking spray and heat on medium-high until very hot. Divide the beef into 8 portions and shape each into a ball. Transfer 4 balls to the hot pan. Using a stiff metal spatula, smash each ball into a very flat 3 1⁄2-inch circle. Carefully press your thumb into the center of each patty to make an indent. (This will help prevent the patties from curling.) Season with 1⁄2 tsp each salt and black pepper. Cook the patties until browned on the bottoms, 2 to 3 minutes. Turn the patties, scraping the pan with the spatula to release them, and cook for 2 minutes. Repeat with the remaining beef, salt, and black pepper.
  3. Spread each bun top and bottom with 1 tsp of the sauce. Divide the lettuce, tomatoes, onion slices, burgers, and pickles among the bun bottoms. Cover with the bun tops.
  4. Serving size: 1 slider


Per serving (1 slider): 250 Cal, 9 g Total Fat, 3 g Sat Fat, 675 mg Sod, 26 g Total Carb, 7 g Sugar, 2 g Fib, 15 g Prot.