White Trash Sliders (Printable)

Mini beef burgers with cheese, pickles, and condiments on soft rolls. Ideal for casual gatherings and easy entertaining.

# What You 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)

# How To Make It:

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 Tips:

01 -
  • The beef bakes as one giant patty so you get that perfect juicy texture without flipping twelve individual burgers
  • Everything melts together in the oven while you catch up with guests instead of standing over a hot stove
02 -
  • Letting the beef slab rest for a couple minutes after the first bake makes it easier to handle and helps the juices redistribute
  • Using a sharp serrated knife to cut the sliders keeps the buns from squishing down under pressure
03 -
  • The slab technique prevents the juices from escaping like they do with individual patties, keeping everything incredibly moist
  • Warming the buns for a few minutes in the oven before assembling prevents them from getting soggy

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