# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend
→ Buns & Toppings
02 - 8 brioche slider 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 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
# Cooking Steps:
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 assembly.
02 - Divide the ground beef into 8 equal portions (about 2 ounces each) and form each into a loose ball without overworking the meat.
03 - Brush the cut sides of the slider buns with melted butter and toast cut-side down on a skillet or grill over medium heat until golden; set aside.
04 - Heat a griddle or heavy skillet over high heat until very hot and lightly coat with cooking oil.
05 - Place 2–4 meat balls on the hot surface, then immediately press each firmly with a spatula or burger press to about 1/4-inch thickness. Season with kosher salt and freshly ground black pepper.
06 - Cook 1 to 1 1/2 minutes until edges are deeply browned and juices appear on top, flip, top each patty with a cheese slice and cook about 1 minute more until the cheese melts.
07 - Spread secret sauce on both toasted bun halves; on each bottom bun layer shredded lettuce, a cheesed patty, two pickle chips and some sliced red onion, then cap with the top bun.
08 - Arrange sliders on a platter and serve immediately while hot with preferred sides; keep any prepared patties warm in a low oven if assembling later.
