White Trash Sliders (Print Version)

Mini beef burgers with cheese, pickles, and condiments on soft rolls. Quick and satisfying party food.

# What You'll Need:

→ Slider Components

01 - 1 lb ground beef (80/20 blend)
02 - 1 tsp garlic powder
03 - 1 tsp onion powder
04 - 1 tsp kosher salt
05 - 1/2 tsp black pepper
06 - 12 slider buns (soft dinner rolls or Hawaiian rolls)
07 - 6 slices American cheese, halved
08 - 12 dill pickle slices
09 - 1/2 cup ketchup
10 - 1/4 cup yellow mustard
11 - 1/2 small white onion, finely diced

→ Topping

12 - 2 tbsp melted unsalted butter
13 - 1 tbsp sesame seeds

# How to Cook:

01 - Preheat oven to 350°F.
02 - In a medium bowl, gently mix ground beef, garlic powder, onion powder, salt, and pepper. Avoid overworking the meat.
03 - Press beef mixture evenly into a 9x13-inch baking dish to form a single slab about 1/2 inch thick.
04 - Bake for 10-12 minutes until just cooked through. Drain excess fat and set aside.
05 - Slice slider buns in half horizontally. Place bottom halves on a parchment-lined baking sheet.
06 - Place cooked beef slab on top of the buns. Layer with cheese slices, pickle slices, and diced onion.
07 - Drizzle ketchup and mustard evenly over the toppings.
08 - Cover with top halves of the buns. Brush tops with melted butter and sprinkle with sesame seeds.
09 - Return to oven for 5 minutes, until cheese melts and buns are slightly toasted.
10 - Remove from oven and cut into individual sliders. Serve warm.

# Expert Advice:

01 -
  • Everything bakes together in one pan, so the cheese melts into every crevice and the bun bottoms soak up all those flavorful juices
  • These sliders feed a crowd without anyone standing over a hot grill missing the game
02 -
  • Drain the fat after the first bake or your bottom buns will turn soggy and fall apart when you try to cut them
  • Let the sliders rest for about 3 minutes before cutting so the cheese sets slightly and everything holds together better
03 -
  • If your buns are stale, brush them with a little extra butter before the final bake to revive them
  • Chilling the beef mixture for 15 minutes before pressing it into the pan makes it easier to handle and keeps the slab even

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