Save to Pinterest The smell of sizzling beef hitting a scorching hot cast-iron skillet is one of those kitchen moments that makes everyone stop what they are doing and drift toward the stove. I first made these for a Super Bowl party years ago when regular burgers felt too formal and messy. My friend Marco grabbed three off the plate before I could even set them down on the table. Now they are the most requested thing at every gathering.
Last summer my niece asked if she could help make the sauce and ended up adding extra diced pickles because she loves the crunch. Everyone agreed her version was better than mine. That is the beauty of these mini rolls. They invite people to customize and make them their own.
Ingredients
- Ground beef 80/20 blend: The fat content is crucial here. Lean beef will not give you those crispy lacy edges that make smash burgers special.
- Kosher salt: The coarse flakes stick better to the meat and give you that perfect salty crust.
- Mayonnaise: Use real mayo not Miracle Whip. The creaminess balances the tangy mustard and sweet ketchup.
- Diced pickles: Finely chop them so you get little bursts of crunch throughout every bite.
- Slider buns: Soft pillowy buns work best. They should absorb some of the juices without falling apart.
Instructions
- Whisk up the sauce ahead:
- Mix mayo ketchup mustard diced pickles vinegar sugar and paprika in a small bowl. Let it hang out in the fridge for at least 15 minutes so the flavors can get friendly with each other.
- Portion and season the beef:
- Divide the meat into 12 equal balls about 40 grams each. Sprinkle with salt and pepper right before cooking. Do not season too early or the meat will get weirdly textured.
- Get those buns ready:
- Brush the cut sides with melted butter and toast them in a hot skillet or under the broiler. Watch closely because buttered bread goes from golden to burnt in seconds.
- Smash with conviction:
- Heat your cast iron until it is screaming hot. Place the beef balls on the skillet and press down hard with a sturdy spatula. Thin is the goal here and do not be shy about applying pressure.
- Cook until crispy:
- Let them sizzle for 1 to 2 minutes until you see brown edges curling up. Flip add cheese if you are using it and give it another minute. You want the cheese melted and bubbling.
- Build your mini masterpiece:
- Spread sauce on the bottom bun. Add a patty then scatter on those diced onions and crown with a pickle slice. Top bun and repeat until everyone is fed.
Save to Pinterest My dad who usually complains about fancy food asked for the recipe after trying one at our July 4th cookout. He said they reminded him of the burgers he got as a kid at the local drive in. Sometimes the simplest food carries the biggest memories.
Getting the Right Crunch
The secret to those crispy edges is moisture on the meat surface and extreme heat. I have learned that fresh beef works better than frozen and thawed because ice crystals interfere with the sear. Let your beef sit at room temperature for 15 minutes before you start cooking.
Sauce Variations
The classic sauce is perfect but I have had great luck adding a dash of hot sauce or swapping yellow mustard for Dijon if you want more bite. My brother in law adds minced garlic which I admit is pretty incredible.
Serving Strategy
Set up a build your own station with the patties sauce and toppings so people can customize. These disappear fast so have a backup batch of beef ready to go.
- Keep the assembled burgers covered with a clean kitchen towel to stay warm
- Set out extra sauce on the side for dipping
- Have napkins ready because these can get gloriously messy
Save to Pinterest There is something uniquely satisfying about food you can hold in one hand that still delivers big flavor. These mini smash burger rolls might just become your new favorite way to feed a crowd.
Common Recipe Questions
- → What makes smash burgers different from regular burgers?
Smash burgers are pressed firmly onto a hot griddle, creating thin patties with crispy, lacy edges. The high heat and increased surface area develop a deep Maillard crust that adds intense flavor and texture you can't get from thicker grilled patties.
- → Can I prepare these mini burger rolls ahead of time?
You can mix the special sauce up to 3 days ahead and store it refrigerated. Form the beef balls and keep them covered in the refrigerator for up to 24 hours before cooking. Toast the buns in advance, but assemble just before serving for the best texture.
- → What's the best beef blend for smash burgers?
An 80/20 blend (80% lean meat, 20% fat) works perfectly. The higher fat content ensures juicy patties and helps create that crispy crust. The fat renders during cooking, adding flavor while preventing the thin patties from drying out.
- → How do I keep mini burgers warm for a party?
Place assembled burgers on a baking sheet in a low oven at 90°C (200°F) for up to 15 minutes. Cover loosely with foil to prevent drying. For longer periods, keep components separate and let guests build their own.
- → Can I cook these smash burgers on a grill instead?
While possible, a cast-iron skillet or flat griddle works best because you need a flat surface to press the patties thin. If using a grill, place a cast-iron plate on the grates to create that flat cooking surface and achieve proper smashing technique.
- → What other toppings work well with mini smash burgers?
Beyond the classic pickles and onions, try adding thinly sliced tomato, shredded lettuce, crispy bacon bits, jalapeño slices for heat, or caramelized onions for sweetness. The special sauce pairs well with almost any traditional burger topping.