Sheet pan cheeseburger sliders
One big patty bakes on a sheet pan, then gets tucked into sweet rolls with cheese and burger sauce for a dozen sliders at once.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.39 a serving
- 590 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 6 servings.
- 1¼ lb 85/15 ground beef
- ½ yellow onion, finely chopped
- 1 tbsp Worcestershire sauce
- 12 Hawaiian sweet rolls
- 8 slices American cheese slices
- ¼ cup mayonnaise
- 2 tbsp ketchup
- 1 tsp yellow mustard
- ⅓ cup dill pickles, sliced
- 2 tbsp butter, melted
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tsp garlic powder
- 1¼ tsp salt
- ½ tsp black pepper
Each serving has about 590 calories, 29 g protein, 38 g carbs and 36 g fat, and costs about $2.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No yellow onions? White onions or red onions work.
- No yellow mustard? Dijon mustard works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a with foil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Mix the beef, onion, Worcestershire, garlic powder, salt and pepper with your hands, then press it into an even 9x12-inch rectangle on the pan.
Dolly’s tip: Set the block of rolls on the pan first to see the size you’re aiming for. The meat shrinks a little as it bakes.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
15 to 18 minutes, until no pink is left and it reads 160°F in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 16 min 40 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Tilt the pan and blot away the fat with paper towels.
Keeping the rolls joined in one slab, slice them in half through the middle with a long serrated knife, and set the bottom half in a 9x13-inch baking dish.
Dolly’s tip: Don’t pull the rolls apart. One big slab is what makes this fast.Use two spatulas to slide the beef onto the bottom rolls, then lay the cheese slices over it.
Stir the mayonnaise, ketchup and mustard together, spread it on the cut side of the top half of the rolls, and scatter the pickles over the cheese.
Set the top half on, brush it with the butter, and sprinkle with sesame seeds if you like.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
8 to 10 minutes, until the cheese is and the tops are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min
Cut along the roll lines into 12 sliders and serve warm.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
