Cheeseburger sliders
45 min · 42 g protein · 487 cals / serving
The game-day tray everyone reaches for: a whole slab of soft, sweet rolls split and filled with garlicky beef and onion, American cheese melted over the top, a layer of pickles, ketchup and mustard, then a brush of butter and sesame seeds on the lid. Baked under foil until the cheese runs, pulled apart at the table. Lean beef, and more of it per roll than most versions, so every slider is properly meaty. Two sliders a serving.
Ingredients
Filling
- 1 medium onion, finely diced
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
Sliders
- 12 sweet dinner rolls in one slab (12 oz) sweet dinner rolls
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 6 slices reduced-fat american cheese
- 24 thin slices reduced sodium dill pickles, patted dry
Top
- 1 tbsp butter, melted
- 2 tsp sesame seeds
Steps
- Heat the oven to 350°F. Brown the beef and onion in a large skillet over medium-high heat, breaking the meat up, for 8–10 minutes, until no pink remains (160°F) and the onion is soft. Stir in the garlic powder, Worcestershire, salt and pepper, then tip the pan and spoon off any fat and liquid: a dry filling is what keeps the bottoms from going soggy.
- Without pulling the rolls apart, slice the whole slab in half horizontally with a bread knife. Set the bottom half in a 23 × 33 cm (9 × 13 inch) baking dish. Spread it thinly with the ketchup and mustard and spoon the beef over in an even layer, right to the edges.
- Lay the cheese slices over the beef, overlapping a little, and scatter the pickles on top. Put the top half of the rolls back on.
- Brush the tops with the melted butter and sprinkle with sesame seeds. Cover the dish with foil and bake 15 minutes, then uncover and bake 5 minutes more, until the tops are golden and the cheese has melted into the beef. Cut along the roll lines and serve warm.
Good to know
Can I use regular ground beef?
Yes. 85% lean tastes a little richer and needs more draining, and the score moves to about 29 instead of 41. Whatever you use, drain it well; the fat runs straight into the bread.
Can I make them ahead?
Assemble them up to the butter step, cover and refrigerate for up to a day. Brush with butter just before baking and add 5 minutes under the foil, since they go in cold.
Other toppings?
Thin onion rings, a slice of tomato or a few pickled jalapeños under the cheese all work. Shredded lettuce belongs on after baking, never in the oven.
Can I use wholewheat rolls?
Yes, a slab of soft wholewheat dinner rolls works the same way and tastes nuttier and a little less sweet. The score goes to about 44 instead of 41.
Alternative
Per
- Calories
- 216
- Protein
- (36%)
- 19 g
- Fat
- (34%)
- 8 g
- Carbohydrates
- (30%)
- 17 g
- of which sugar
- 6 g
- Fiber
- 1 g
- Sodium
- 356 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2922 kcal goes into the pot and 1647 g of ingredients comes out as about 1350 g of food: 216 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.