Hamburger Sliders
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 sliders
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Calories
299 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
American
Hamburger Sliders
Description
Hamburger Sliders begin with ground beef cooked in a skillet with garlic powder, salt, and freshly cracked black pepper until browned and crispy. The beef is layered onto the bottom halves of slider buns which have been precut and placed on a baking sheet. Sharp cheddar slices line the bottom buns to lock in juiciness. A house-made special sauce, composed of mayonnaise, ketchup, sweet pickle relish, red wine vinegar, salt, and pepper, is drizzled over the meat before sprinkling with freshly grated Colby jack cheese. The top buns are added, brushed with olive oil, and the entire tray is baked until the cheese melts and the buns toast lightly.
The final sliders combine the textures of crispy, seasoned beef with creamy cheeses and tangy sauce, all nestled in soft, slightly toasted buns. These sliders are well-suited for informal meals or entertaining, with the special sauce providing a flavorful contrast to the savory beef and mellow cheese. They can be served alongside classic condiments like ketchup, mustard, and relish.
Make the special sauce up to three days in advance and refrigerate it in an airtight container to deepen its flavors. Baking the sliders uncovered ensures a crispy texture rather than steaming. Lining the buns with cheese helps prevent sogginess by trapping meat juices.
Ingredients
For the Sliders:
- 12 slider buns such as brioche buns or Hawaiian rolls
- 1 pound ground beef
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- ¼ cup special sauce (recipe below)
- 6 lices cheddar cheese
- 1 cup Colby jack cheese freshly grated
For the Special Sauce:
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon pickle relish sweet
- 1 teaspoon red wine vinegar
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
For the Sliders:
- Preheat the oven to 350° F.
- Slice the entire slab of slider rolls in half horizontally. Place the bottom of the rolls on a baking sheet.
- Heat a large skillet over medium heat. Add the ground beef and break up with the bottom of a wooden spoon, crisping up until browned. Stir in the seasonings and let cook for about 8-10 minutes until crispy. Remove from the heat.
- Place the sliced sharp cheddar on the bottom layer of the slider buns and then carefully transfer the ground beef mixture on top of the cheese. Drizzle the house sauce on top of the beef and then sprinkle with the shredded cheese. Top with the top slab of slider buns. Brush with a touch of olive oil.
- Transfer the baking dish with the sliders into the oven for 10 to 15 minutes, until the cheese is melted. Serve immediately alongside ketchup, mustard, relish etc.
For the Special Sauce:
- Whisk all ingredients together until smooth. Taste and adjust seasoning as needed.
Notes
- The special house sauce can be prepared up to three days ahead and kept refrigerated in an airtight container for convenience and enhanced flavor.
- Placing a slice of cheese on the bottom buns before adding the meat locks in the juices, keeping the buns from becoming soggy during baking.
- Baking the sliders uncovered is essential to achieve a toasted, crispy bun instead of a steamed one.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sliders
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 337mg | 14% |
| Potassium | 134mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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