Preheat your skillet over medium-high heat until hot and slightly shimmering. Meanwhile, shape the ground beef into 8 small, round patties about 2 inches in diameter, making them slightly thicker in the middle.
Season each patty generously with salt, pepper, and a pinch of smoked paprika. Use your thumb to make a small indentation in the center of each to prevent puffing during cooking.
Place the patties carefully onto the hot skillet, hearing a satisfying sizzle. Cook for about 3 minutes on each side until the outside develops a deep, caramelized crust.
During the last minute of cooking, lay a slice of cheese on each patty and cover the skillet briefly to melt the cheese until gooey and smooth.
While the patties cook, split the mini buns and lightly toast them on a baking sheet or in a separate skillet until golden and slightly crisp—about 2–3 minutes.
Remove the cooked patties from the skillet and let them rest for 2 minutes. This helps keep the juices locked in, ensuring each slider is juicy.
Spread mustard or your preferred condiment on the bottom halves of the toasted buns. Place a juicy beef patty on each, then layer with pickles and sliced onions.
Top each slider with the remaining bun halves, gently pressing down to secure the fillings. Serve immediately for the best texture, or store assembled in an airtight container for up to 4 hours.
