The Best Cheeseburger Sliders You’ll Ever Make

Ingredients

• 2 lb Ground Beef (80% lean / 20% fat, freshly ground)
• 1 medium White Onion (Finely diced)
• 1 tsp Kosher Salt (Season to taste)
• ½ tsp Black Pepper (Freshly cracked)
• 1 stick Unsalted Butter (113 g, cut into pieces)
• 2 cloves Garlic (Minced)
• 2 tbsp Fresh Parsley (Chopped)
• 12 pieces Trader Joe's Hawaiian Rolls (Keep in a single slab, do not separate until slicing)
• 18 slices American Cheese (Prefer deli‑sliced for melt and flavor)
• 2 tbsp Ketchup (For drizzling on each slider)
• 12 pieces Pickle Spears (One small pickle per slider)

Instructions

1. Press meat into a slab

   Place the 2 lb of ground beef onto a half‑sheet pan and pat it down with your hands until it forms an even, thin layer about the size of a pizza dough, leaving a little extra for shrinkage.

   Time: PT5M

2. Add onions and season

   Evenly sprinkle the finely diced white onion over the meat, making sure to reach the edges, then season with 1 tsp salt and ½ tsp freshly cracked black pepper.

   Time: PT3M

3. Chill the meat slab

   Cover the pan with plastic wrap and place it in the refrigerator while you prepare the toppings and garlic butter.

   Time: PT5M

4. Make garlic‑parsley butter

   In a skillet, melt 1 stick of butter over medium‑high heat. Add the minced garlic and cook briefly until fragrant (do not brown). Reduce heat to medium, stir in the chopped parsley, then remove from heat and set aside.

   Time: PT5M

   Temperature: Medium

5. Slice the bun slab

   Using a serrated knife, cut the slab of Hawaiian rolls horizontally down the middle, keeping the top and bottom halves together as a single sheet.

   Time: PT3M

6. Broil the meat

   Place the pan under the oven’s broiler and cook for 5–7 minutes, until the meat is fully cooked through and lightly browned.

   Time: PT7M

   Temperature: Broil

7. Drain excess liquid

   Remove the pan from the oven and pour off any rendered fat into a bowl; discard or save for another use.

   Time: PT2M

8. Cut and top the meat

   Using a spatula, cut the cooked meat slab in half to create two layers. Place the meat onto the bottom half of the bun slab, then layer 1½ slices of American cheese on each slider.

   Time: PT5M

9. Add condiments

   Drizzle a small amount of ketchup onto each meat patty and top with one pickle spear.

   Time: PT2M

10. Cover with buttered tops and bake

    Place the top half of the bun slab over the assembled sliders. Brush generously with the garlic‑parsley butter. Cover the whole tray with aluminum foil and bake at 350°F for 5 minutes to melt the cheese and soften the buns.

    Time: PT5M

    Temperature: 350°F

11. Slice and serve

    Remove from the oven, let rest 2 minutes, then cut the slab into individual sliders and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of White Onion: Yellow onion, Shallots
• Instead of Kosher Salt: Table salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Parsley: Cilantro, Dried parsley (1 tsp)
• Instead of Trader Joe's Hawaiian Rolls: Potato rolls, Soft dinner rolls
• Instead of American Cheese: Cheddar cheese, Swiss cheese
• Instead of Ketchup: Mustard, Barbecue sauce
• Instead of Pickle Spears: Bread‑and‑butter pickles, Sweet pickles

Equipment Needed

• Half Sheet Pan
• Mixing Bowl
• Skillet
• Serrated Knife
• Spatula
• Oven
• Aluminum Foil
• Cutting Board
• Measuring Spoons (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Pressing the ground beef into an even slab to ensure the sliders hold together
• Broiling the meat just long enough to cook through without drying out
• Covering with foil and baking to melt cheese and soften the buns

Chef Tips from the Video

• Use a digital kitchen scale for the meat to ensure consistent thickness.
• Finely dice the onion or pulse it in a food processor so it melts into the meat.
• For extra flavor, add a pinch of smoked paprika to the seasoning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Press the meat slab and refrigerate up to 24 hours before cooking.
• Prepare the garlic‑parsley butter a day ahead and store in the fridge.
• Slice the bun slab and keep wrapped until ready to assemble.

Frequently Asked Questions