White Trash Sliders (Print Version)

Mini beef burgers with melty cheese, tangy pickles and classic condiments on soft rolls.

# What You 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

→ Butter Topping

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

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a medium bowl, gently combine ground beef, garlic powder, onion powder, salt, and black pepper. Mix just until incorporated without overworking the meat.
03 - Press seasoned beef mixture evenly into a 9x13-inch baking dish, creating a uniform slab approximately 1/2 inch thick.
04 - Bake for 10-12 minutes until fully cooked through. Drain excess fat and set aside.
05 - Slice slider buns horizontally. Arrange bottom halves on a parchment-lined baking sheet.
06 - Transfer cooked beef slab onto bun bottoms. Layer with American cheese halves, pickle slices, and diced onion.
07 - Drizzle ketchup and mustard evenly over the layered toppings.
08 - Cover with bun tops. Brush tops with melted butter and sprinkle with sesame seeds.
09 - Return to oven for 5 minutes until cheese is melted and buns are lightly golden.
10 - Remove from oven, cut into individual sliders, and serve immediately while warm.

# Expert Hints:

01 -
  • Everything bakes at once in one pan, which means less time hovering over a hot stove and more time with your people
  • The beef slab method creates the most perfectly uniform, juicy patties without the fuss of shaping twelve tiny burgers
  • These disappear faster than you can say seconds please, so I always double the batch
02 -
  • Let the beef rest for 2-3 minutes after baking before slicing, otherwise the juices run everywhere and your buns get soggy
  • A sharp serrated knife makes the cleanest cuts through the beef slab and all the layers
  • If your buns are particularly thick, scoop out a bit of the interior from the top half to prevent toppling
03 -
  • Line your baking dish with parchment before pressing in the beef for easier cleanup and removal
  • Room temperature beef mixes more evenly, so take it out of the fridge 20 minutes before starting

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