Krystal-Style Original Sliders with Onions and Pickles

Why You’ll Love This Recipe

• Faithful copycat texture: super-thin, square patties with those classic steam holes.
• Big onion aroma from a quick “onion bed” that steams the beef and the buns.
• Soft, savory, two-bite sliders with a bright mustard streak and crisp dill pickles.
• Fast weeknight-friendly method that feels like a mini diner on your stovetop.

Grocery List

• Produce: 1 large yellow onion
• Dairy: Unsalted butter (1 tbsp)
• Pantry: 1 lb ground chuck (80/20), square slider rolls (12), yellow mustard, dill pickle chips, dill pickle brine, kosher salt, black pepper, onion powder, Worcestershire sauce

Full Ingredients

Beef Patties

• 1 lb (450 g) ground chuck, 80/20
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp onion powder
• 1 tsp Worcestershire sauce

Onion Steam Bed

• 1 large yellow onion, very finely minced (about 1 1/2 cups)
• 3/4 cup water
• 2 tbsp dill pickle brine
• 1 tbsp unsalted butter

To Serve

• 12 soft square slider rolls (2 to 2 1/2 inches)
• 3 tbsp yellow mustard (about 1/2 tsp per slider)
• 24 dill pickle chips (2 per slider)

Step-by-Step Instructions

Step 1: Make thin, square patties

In a bowl, gently mix the ground chuck with salt, pepper, onion powder, and Worcestershire until just combined. Do not overwork. Line a rimmed sheet pan with parchment. Press the beef evenly to 1/4-inch thickness over the parchment (aim for a neat rectangle). Use a bench scraper or knife to score the beef into 12 squares (about 2 1/4 inches each). Poke 5 small holes in each patty with a chopstick or the tip of a thermometer to help steam flow through, just like a classic slider.

Step 2: Chill for clean edges

Slide the pan into the freezer for 15 to 20 minutes to firm the meat. This makes it easy to separate the squares and keeps their edges tidy on the griddle.

Step 3: Preheat and set up the onion bed

Heat a cast-iron skillet or flat griddle to 375°F (190°C) over medium-high heat. Melt the butter, then add the minced onion, water, and pickle brine. Stir and spread the onions into a thin, even layer so there’s a little liquid across the surface—the goal is sizzle plus steam, not a deep pool.

Step 4: Steam-griddle the first side

Working in batches if needed, place patties hole-side down directly onto the onion bed. Immediately cover the skillet or griddle with a lid or an inverted sheet pan to trap steam. Cook for 2 minutes. The patties will lightly set and absorb onion aroma without developing a hard sear.

Step 5: Flip and steam the buns

Uncover and flip the patties so the onion side faces up. Scoot a small mound of onions under each patty if needed. Place the bottom buns cut-side down over the patties to steam and soften, 1 minute. If your surface is crowded, warm extra buns on a dry edge of the griddle.

Step 6: Dress with mustard and pickles

Spread about 1/2 teaspoon yellow mustard on each top bun. Add 2 dill pickle chips to each. Transfer a patty with its onions onto a bottom bun, then cap with a prepared top bun. Gently press to fuse the layers into that signature soft bite.

Step 7: Serve hot and repeat

Serve immediately while warm and steamy. Repeat with remaining patties and buns, refreshing the onion bed with a spoonful of water if it dries out between batches.

Pro Tips

• Use 80/20 beef for tender, juicy patties that won’t dry out during steam-griddling.
• Chilling the pressed beef is key. It cuts cleanly, holds a square shape, and cooks evenly.
• If you lack a lid large enough for the griddle, invert a sheet pan over the patties to trap steam.
• Prefer the diner vibe of dehydrated onions? Swap the fresh onion for 1/2 cup dried minced onion rehydrated in 1 cup hot water + 1 tbsp pickle brine.
• Keep the onion layer thin and sizzling; add a splash of water as needed to maintain steam without drowning the patties.

Variations

• Cheese Slider: After flipping, top each patty with 1/2 slice American cheese; cover 20 to 30 seconds to melt.
• Spicy Mustard: Blend 3 tbsp yellow mustard with 1 tsp hot sauce or 1/2 tsp prepared horseradish.
• Double Stack: Use two ultra-thin patties per slider; shorten the covered cook time to 90 seconds per side.

Storage & Make-Ahead

Shape patties, poke holes, and freeze on a parchment-lined sheet until firm, 1 hour; then store in a zip-top bag for up to 2 months. Cook from frozen by adding 30 to 45 seconds to the covered side. The onion mixture can be minced up to 3 days ahead and refrigerated. Assembled sliders are best eaten immediately; leftovers keep 1 to 2 days in an airtight container. Reheat gently on a skillet with a spoonful of water and a lid to re-create steam and softness.

Nutrition (per serving)

Approximate per slider: 180 calories; 10 g protein; 8 g fat; 16 g carbohydrates; 430 mg sodium. Values will vary with bun size and toppings.