Ingredients
450 g ground beef
16 paper muffin liners
salt and ground black pepper (to taste)
30 g mayonnaise
15 g ketchup
15 g Dijon mustard
15 g sweet pickle relish
8 slider-size burger buns, sliced almost through horizontally
8 slices roma (plum) tomato
Directions
Step 1
Place the ground beef on a work surface and divide it into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
Step 2
Sprinkle the bottoms of the paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season the tops with salt and pepper.
Step 3
Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Remove the paper tops and burgers from the muffin cups; discard the bottom paper liners.
Step 4
Heat a large nonstick skillet over medium-high heat. Cook the burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip the burgers and cook for another 3 minutes on the other side. Remove the burgers to a plate to rest for 2 minutes.
Step 5
In a bowl, mix mayonnaise, ketchup, mustard, and pickle relish. Spoon a dollop of the sauce onto each bun. Place the burgers onto the buns, season with more black pepper, and top with a tomato slice. Close the buns and serve.