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Smashed Double Cheeseburger Sliders

Photo: Jennifer Causey
Active time 20 mins
Total time 20 mins

Serves 4 (serving size: 2 sliders)

You can easily make these on the grill instead of the stovetop. Just preheat the grill to high, and set a cast-iron skillet on the grill grate to preheat also. Be careful when touching the skillet, as the handle will be extremely hot. A pinch of sugar in the beef patty mixture helps deliver deep-brown, caramelized crust to the burgers without making them taste sweet.


  • 2 tablespoons unsalted ketchup
  • 1 tablespoon canola mayonnaise
  • 3/4 teaspoon black pepper, divided
  • 3/4 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 12 ounces 93% lean ground sirloin
  • 2 garlic cloves, minced
  • Cooking spray
  • 2 ounces shredded cheddar cheese (about 1/2 cup)
  • 8 whole-wheat slider buns, toasted
  • 8 thin plum tomato slices
  • 16 thin, small red onion slices
  • 8 small romaine lettuce slices

Nutrition Information

  • calories 284
  • fat 13 g
  • satfat 4.5 g
  • monofat 4.2 g
  • polyfat 2.2 g
  • protein 24 g
  • carbohydrate 19 g
  • fiber 1 g
  • cholesterol 61 mg
  • iron 2 mg
  • sodium 631 mg
  • calcium 135 mg
  • sugars 4 g
  • Est. Added Sugars 3 g

How to Make It

  1. Combine ketchup, mayonnaise, and 1/4 teaspoon pepper in a small bowl.

  2. Place sugar, salt, remaining 1/2 teaspoon pepper, beef, and garlic in a bowl; gently combine. Divide into 16 (3/4-ounce) balls; lightly coat with cooking spray.

  3. Heat a large cast-iron skillet over high. Coat pan with cooking spray. Add 4 beef balls to pan; use a large offset spatula to press each portion into a 2-inch-wide patty. Cook until well browned, about 1 minute. Turn patties; top each with 1 1/2 teaspoons cheese. Cover pan; cook 30 seconds or until cheese melts. Remove patties from pan; arrange in stacks of 2. Repeat procedure with remaining beef balls and cheese.

  4. Top each bottom bun with 1 1/2 teaspoons ketchup mix, 2 patties, 1 tomato slice, 2 onion slices, and 1 lettuce leaf. Cover with bun tops.