Preheat your small skillet over medium-high heat until it shimmers slightly and you hear a gentle crackle when you flick a drop of water.
Divide the ground beef into 8 equal portions, gently rolling each into a ball without overhandling to keep the meat tender.
Flatten each beef ball into a mini patty about 1.5cm thick, pressing a slight indentation in the center of each to prevent puffing during cooking.
Place the patties carefully onto the hot skillet, spacing them out. Sear for 2-3 minutes until the edges turn golden brown and crispy.
Flip the patties and cook for another 2-3 minutes until they are cooked through and browned on the outside. Check for an internal temperature of 70°C (160°F) if you want perfect doneness.
During the last minute of cooking, place a slice of cheese on each patty and cover the skillet with a lid or foil to help it melt into a gooey layer.
While the cheese melts, split the mini buns and place them cut side down in the skillet for about 30 seconds, until lightly toasted and fragrant.
Remove the cooked patties and toasted buns from the skillet. Let the patties rest for 2 minutes to retain juiciness.
Assemble each slider by placing a cheese-topped patty on the bottom bun, then layering pickles, sliced onions if using, and a drizzle of ketchup, mustard, and mayonnaise. Top with the toasted bun lid.
Serve immediately while warm and gooey, encouraging messy bites and lots of flavorful goodness. Enjoy the nostalgic, satisfying mess!
