Grab your fave nonstick skillet and cook that ground beef on medium-high heat. Add a pinch of salt, pepper, and (if you’re extra like me) a little garlic powder. Break it up with a spatula and let it get browned and juicy. You want it fully cooked, but not dry, honey. Stir in the mustard and chopped onion right at the end. Smells like magic.

Oops moment: I once added cinnamon instead of paprika by accident… let’s just say don’t do that.

Slice your slider buns in half horizontally (like one big sheet if you’re using Hawaiian rolls). Melt the butter in a pan and toast both sides until they’re golden and slightly crispy. This step? Total game changer. Makes them feel gourmet without even trying.

Lazy girl hack: You can pop them under the broiler, but watch them like a hawk. Trust me, I’ve turned buns into briquettes before.

Spread a thin layer of mayo on the bottom buns (just trust me). Add the beef mixture evenly across. Sprinkle cheese over the top and broil for a minute until it melts into gooey heaven. Then layer your pickles — as many or as few as your heart desires. Top it off with the other bun half, and you’ve got yourself a tray of sliders that basically scream comfort.

Cut them into individual sliders and serve warm. I always sneak one while plating. It’s tradition at this point. Serve with chips, fries, or just eat them standing over the stove — I won’t judge.