Tailgate Burger Sliders Pickles

My brother-in-law showed up to our Super Bowl party three years ago with a tray of these tiny burgers, and honestly, I was skeptical. Who needs sliders when you can have full-sized burgers? But then I watched them disappear in under six minutes, with people actually reaching past the wings and nachos to grab another one.

Last summer, I made these for my daughter's graduation party, and her football teammate ate seven of them. Seven. His mom was mortified, but honestly, I took it as the highest compliment. Now they're requested at every single gathering, even the ones that aren't technically tailgates.

Ingredients

• Ground beef (80/20): The fat content here is non-negotiable, I learned this the hard way when I tried lean beef once and ended up with sad, dry hockey pucks
• Kosher salt and black pepper: Keep it simple and let the beef shine, but do not skip the salt
• Garlic powder and onion powder: These two together give you that classic burger flavor without any raw onion harshness
• Slider buns: Look for the soft, pillowy ones, not the crusty dinner rolls
• Cheddar cheese: American melts better, but sharp cheddar has more flavor, honestly both work beautifully
• Dill pickles: Get the good ones from the refrigerated section, they cut through the richness perfectly
• Red onion: Thinly sliced is key, you want just a little crunch and brightness
• Unsalted butter: Brushing the buns with butter before toasting transforms them completely
• Ketchup, mustard, mayonnaise: The classic trio that somehow just works

Instructions

Heat things up:

Fire up your grill or skillet to medium-high, you want it hot enough to get a nice sear without burning the outside before the inside cooks through

Season the beef:

Mix the ground beef with salt, pepper, garlic powder, and onion powder, but please do not overwork it or you'll end up with tough, rubbery patties

Shape the patties:

Divide into 12 equal portions and form patties slightly larger than your buns, because they will shrink, and trust me, you want that edge-to-edge meat coverage

Cook them right:

Grill for 2 to 3 minutes per side until beautifully browned, then add cheese in that final minute and cover to let it melt into all those crispy edges

Toast those buns:

While the burgers rest, brush the cut sides of the buns with melted butter and toast until golden and fragrant, this step alone makes them taste restaurant-quality

Build your masterpiece:

Spread the condiments on the bottom buns, layer on the cheesy patties, then top with pickles and red onion slices before crowning with the buttery tops

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These sliders have become our tradition for home football games, birthday parties, and random Tuesday nights when we just need something comforting. Something about having your own complete burger makes people happy, and watching a platter disappear never gets old.

Make-Ahead Magic

You can form the patties the night before and stack them between parchment paper, which has saved me so many times when hosting. Just keep them cold until you're ready to cook, and season them right before they hit the heat.

Feeding a Crowd

I've doubled and tripled this recipe without issues, but you'll need to work in batches unless you have restaurant-grade equipment. Set up a toppings bar and let people customize their own sliders, which keeps everyone entertained and reduces your workload significantly.

Serving Suggestions

Pair these with classic tailgate sides like potato salad, coleslaw, or veggie sticks, but honestly, they're substantial enough to stand alone as finger food. Keep the napkins plentiful and have a few extra sliders ready, because someone will always want just one more.

• Warm the buns in the oven while the burgers cook so everything comes together at the perfect temperature
• Set up a small station with extra napkins and small plates, because these can get gloriously messy
• Consider doubling the pickles, because somehow they're always the first topping to run out

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There's something about mini food that makes everything more fun, and these sliders always deliver. Hope they become your go-to crowd-pleaser too.

Recipe FAQs

→ What type of meat works best for these sliders?

Ground beef with an 80/20 fat ratio provides juiciness and flavor, perfect for mini burgers.

→ How do I keep the sliders moist during cooking?

Cooking patties over medium-high heat for just 2–3 minutes per side and adding cheese near the end locks in juices and enhances moisture.

→ Can I substitute the cheddar cheese?

Yes, Swiss or pepper jack cheese are great alternatives that bring unique flavors.

→ What’s the best way to toast the slider buns?

Brush buns with melted butter and toast on grill or skillet until golden brown for crisp texture and rich flavor.

→ How can I add extra freshness to these sliders?

Adding lettuce or tomato slices gives a fresh crunch that balances the savory elements.

→ What condiments complement these sliders well?

A classic combo of ketchup, mustard, and mayonnaise provides a creamy, tangy base that enhances the flavors.