White Trash Sliders (Print Version)

Mini burgers with juicy beef, American cheese, pickles, and classic toppings on soft slider buns.

# What You'll Need:

→ Slider Patties

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

→ Buns and Cheese

06 - 12 slider buns (soft dinner rolls or Hawaiian rolls)
07 - 6 slices American cheese, halved

→ Toppings and Condiments

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 mix ground beef, garlic powder, onion powder, salt, and pepper. Do not overwork 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 -
  • You get all the satisfaction of a backyard burger without the grill cleanup or party prep stress
  • The slab method means every single slider is identical and cooks at the exact same speed
02 -
  • The beef slab needs to be pressed evenly or some sliders will be thick while others are paper thin
  • Let the beef rest for a couple of minutes after baking so the juices redistribute instead of running everywhere when you slice
03 -
  • Use a sharp knife to cut through the slab and make clean slices without tearing the buns
  • Line your baking sheet with parchment paper for the easiest cleanup ever

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