White Trash Sliders (Printable)

Mini beef burgers with melted cheese, pickles, and toppings on soft buns

# What You’ll Need:

→ For the Sliders

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp garlic powder
03 - 1 tsp onion powder
04 - 1 tsp kosher salt
05 - 1/2 tsp black pepper
06 - 12 slider buns (soft dinner rolls or Hawaiian rolls)
07 - 6 slices American cheese, halved
08 - 12 dill pickle slices
09 - 1/2 cup ketchup
10 - 1/4 cup yellow mustard
11 - 1/2 small white onion, finely diced (optional)

→ For Topping

12 - 2 tbsp melted unsalted butter
13 - 1 tbsp sesame seeds (optional)

# Steps:

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 if using.
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 if desired.
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 -
  • They cook in one big slab so you feed a crowd without standing at a hot grill flipping individual burgers all afternoon
  • The steam from the bun tops makes everything melt together into this irresistible mess that people cant stop eating
02 -
  • Draining the fat after the first bake prevents soggy bottoms which nobody wants, even if it means losing some of that beef flavor
  • Cutting through the entire assembly while it is still warm keeps the buns from tearing apart, so do not wait too long
03 -
  • Use Hawaiian sweet rolls for a crowd-pleasing variation that balances the savory beef with just enough sweetness
  • Make everything up to the final bake and refrigerate, then pop in the oven right before guests arrive

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