• Preheat the oven to 425°F. Generously grease a standard-size 12-cup muffin pan.
• Place 4 frozen tater tots into each muffin cup. Bake for 10–12 minutes, until softened.
• Meanwhile, brown the ground beef in a skillet over medium-high heat. Season with garlic powder, onion powder, smoked paprika, salt and pepper.
• Once the beef is completely cooked, drain off the excess grease. Stir in the Worcestershire sauce and yellow mustard. Cook for another minute and remove from the heat.
• Remove the muffin pan from the oven. Use the bottom of a small glass or measuring cup to firmly smash the tots into the bottom and up the sides of each muffin well.
• Return to the oven and bake for another 10–12 minutes, until golden and crispy around the edges.
• Divide the ground beef between the tater tot cups and top with shredded cheddar.
• Bake for another 4–5 minutes, until the cheese is melted.
• Meanwhile, combine the mayonnaise, ketchup, mustard, pickles and pickle juice to make the burger sauce.
• Allow the cups to cool for a few minutes before carefully removing them from the muffin pan.
• Top with burger sauce, diced pickles, onion and green onions. Serve immediately with extra burger sauce for dipping.

Notes

• Use a regular muffin pan: Do not use a jumbo muffin pan. I tested these in the larger muffin tins while filming and found that a standard muffin pan creates a much sturdier, crispier tater tot cup.
• Drain the beef: Don’t skip this step. Excess grease can soak into the potatoes and prevent the bottoms from staying crispy.
• Don’t add toppings until serving: Burger sauce, pickles and onions should go on after baking so the cups stay crisp.
• Make ahead: The beef filling and burger sauce can both be made ahead and refrigerated separately.