# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend
02 - Kosher salt and freshly ground black pepper, to taste
→ Buns & Toppings
03 - 8 brioche slider buns
04 - 8 slices American cheese (or cheddar)
05 - 16 dill pickle slices
06 - 1/2 small red onion, thinly sliced
07 - 1 cup shredded iceberg lettuce
→ Secret Sauce
08 - 1/3 cup mayonnaise
09 - 2 tbsp ketchup
10 - 1 tbsp yellow mustard
11 - 1 tbsp sweet pickle relish
12 - 1 tsp white vinegar
13 - 1/2 tsp garlic powder
14 - 1/2 tsp paprika
15 - Salt and freshly ground black pepper, to taste
→ Additional
16 - 2 tbsp unsalted butter, melted (for toasting buns)
17 - Neutral cooking oil, for griddle or skillet
# Directions:
01 - Whisk mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder and paprika in a small bowl; season with salt and pepper, cover and chill until assembly.
02 - Divide the ground beef into 8 equal portions (about 2 ounces each) and gently form loose balls without overworking the meat.
03 - Brush cut sides of the slider buns with melted butter and toast, cut side down, on a skillet or grill over medium heat until golden; transfer to a plate and keep warm.
04 - Heat a griddle or large cast-iron skillet over high heat until very hot, then lightly coat with neutral oil.
05 - Place 2–4 beef balls on the hot surface and immediately press each firmly with a spatula or press to about 1/4-inch thickness; season with salt and pepper and cook 1 to 1 1/2 minutes until edges are crisp and juices rise.
06 - Flip each patty, top with a slice of cheese and cook about 1 minute more until the cheese is melted and the patty is cooked through.
07 - Spread secret sauce on both halves of each toasted bun, layer bottom with shredded lettuce, place the cheeseburger patty, add pickle slices and red onion, then cap with the top bun.
08 - Serve sliders immediately while hot alongside preferred sides.
