Smash Burger Sliders!

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On the hunt for a new tailgate recipe? Smash Burger Sliders are the answer! They’re a crowd-favorite, easy to prep, require minimal ingredients and come together quickly on a griddle or cast-iron skillet. To cut down on assembly, add some of the toppings (onions and pickles) to the sauce, so all you have to do is slather on the smash sauce and double stack the cheesy patties!
BURGER SMASHER: amzn.to/3Z6LgT1
INGREDIENTS
Smash Sauce
¼ cup whole-grain mustard
¼ cup prepared yellow mustard
¼ cup olive oil mayonnaise
¼ cup minced dill pickle
¼ cup minced yellow onion
2 tablespoons ketchup
Sliders
2 pounds ground beef (80/20 or 85/15)
12 pretzel buns
Morton kosher salt
½ yellow onion, thinly sliced
½ head iceberg lettuce, leaves separated
6 slices American cheese, such as Kraft Singles, cut into quarters
INSTRUCTIONS
1. For burger sauce, mix together mustards, mayonnaise, pickle, onion and ketchup; set aside.
2. Divide meat into 24 even balls (about 1.3 ounces each). Transfer to a plate or small baking sheet.
3. On a stove or grill, heat a large (12-inch) cast-iron, stainless steel, or carbon steel skillet over medium-high heat until nearly smoking, about 5 minutes.
4. Toast four buns, cut side down, in skillet until lightly golden, about 1 minute. Repeat with remaining buns in two more batches.
5. Increase heat to high; heat skillet until ripping hot and smoking).
6. Add four beef balls to skillet; season with kosher salt then smash beef balls down with a burger smasher or heavy duty spatula (use a potato masher to press down on top of the spatula for extra leverage), until very thin, about ½-inch thick. Cook, without moving, until bottom sides are crisp and browned, about 1 ½ minutes.
7. Press one onion slice into burger patties with spatula. Scrape up and flip patty.
8. Place one quarter slice of cheese over each burger and continue to cook until cheese is melted and onions on bottom are griddled and golden, 30-60 seconds.
9. Transfer patties to a baking sheet; repeat smashing and cooking process with remaining beef balls, onions and cheese. (Wipe out skillet at needed.)
10. To assemble, spread scant tablespoon smash sauce on cut sides of buns (tops and bottoms). Stack two burger patties on cut side of bottom bun then top with a folded sheet of iceberg lettuce followed by top bun. Serve immediately.