Cheeseburger Sliders
This cheeseburger sliders recipe features juicy burger patties, melty American cheese, tangy pickles and special sauce on a sesame-seed bun—just like your favorite fast-food burger! This crowd-pleasing recipe is perfect for parties (or any other time you don’t want to cook individual burger patties). Dovetailing Tip: Use the ground beef you set aside on day 3 for today's cheeseburgers.
Prep time:
Cook time:
Serves: 4
Calories per serving: 669
Ingredients:
Cook time:
Serves: 4
Calories per serving: 669
2 pounds ground beef
2 large eggs, beaten
3/4 cup minced onions, divided
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 package (17 ounces) dinner rolls
1/2 cup Thousand Island salad dressing, divided
10 slices American cheese
12 sliced dill pickles
1 1/2 cups shredded iceberg lettuce
1 tablespoon butter, melted
1 tablespoon sesame seeds, toasted
Directions:
Preheat the oven to 350°F. In a large bowl, combine the ground beef, eggs, 1/2 cup minced onion, garlic powder, salt and pepper. Mix lightly but thoroughly. Editor's Tip: Avoid overmixing the ground beef. Overworked ground meat can become tough, dry or crumbly.
Place the beef mixture on a large parchment-lined baking sheet. Shape it into two 6x8-inch rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15 to 20 minutes. Editor’s Tip: The beef patties should shrink to the size of the rolls as they cook. If you use a different type of roll, form the patties so they’re slightly larger than the bread’s dimensions.
Cut the bread in half horizontally without separating the individual rolls, creating one single top half and one single bottom half. Spread 1/4 cup dressing evenly over the bottom halves of the rolls.
Blot the beef patties with paper towels to remove the excess fat. Top the patties with cheese, and return the baking sheet to the oven. Bake until the cheese has just melted, two to three minutes.
Place each beef patty on the bottom halves of the rolls. Spread the remaining 1/4 cup dressing evenly over the meat. Layer with pickles, the remaining 1/4 cup minced onion and shredded lettuce. Replace the top halves of the rolls.
Cut the bread into individual sliders. Brush butter on top of the rolls, and sprinkle with sesame seeds. Serve immediately.
Source: tasteofhome.com
Place the beef mixture on a large parchment-lined baking sheet. Shape it into two 6x8-inch rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15 to 20 minutes. Editor’s Tip: The beef patties should shrink to the size of the rolls as they cook. If you use a different type of roll, form the patties so they’re slightly larger than the bread’s dimensions.
Cut the bread in half horizontally without separating the individual rolls, creating one single top half and one single bottom half. Spread 1/4 cup dressing evenly over the bottom halves of the rolls.
Blot the beef patties with paper towels to remove the excess fat. Top the patties with cheese, and return the baking sheet to the oven. Bake until the cheese has just melted, two to three minutes.
Place each beef patty on the bottom halves of the rolls. Spread the remaining 1/4 cup dressing evenly over the meat. Layer with pickles, the remaining 1/4 cup minced onion and shredded lettuce. Replace the top halves of the rolls.
Cut the bread into individual sliders. Brush butter on top of the rolls, and sprinkle with sesame seeds. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.