Cheeseburger Sliders Recipe

Cheeseburger Sliders Recipe

Why make one cheeseburger, when you can make a whole baking sheet of cheeseburger sliders instead?

A great idea for get togethers or meal prep, this recipe was sent in by Gerry Poynter of HappyBarbecue.

You Will Need

  • 2 lb lean ground beef
  • 1/2 Tbsp olive oil
  • 2 Tbsp Kosmo's Q SPG Rub
  • 1 Tbsp Kosmo's Q Cow Cover Rub
  • 1 tsp salt
  • 1/2 large yellow onion, finely diced
  • 1/4 cup mayonnaise
  • 8 slices medium cheddar cheese
  • 6 oz medium cheddar, shredded (or used more sliced cheese)
  • 24 dinner rolls (Hawaiian Sweet Rolls)
  • 2 Tbsp melted butter, plus more to grease baking sheet
  • 1 Tbsp sesame seeds

The Prep

Let's get cooking! This recipe, from start to finish, should take about 30 minutes - thus, it's also a good idea for when you want to make a lot of food on a tight schedule.

To begin, preheat your oven to 350ºF (177ºC). Next, butter the bottom of a rimmed baking sheet and set it aside.

The Cook

Place a large skillet over medium/high heat with half a Tbsp olive oil. When it's hot, add diced onion and let it soften up for about a minute. next, add the 2 lbs ground beef, and break up with a spatula. Season with 1 tsp salt, 2 Tbsp SPG, and 1 Tbsp Cow Cover rub. Sautee over medium/high heat, breaking up the beef until cooked/browned through. When ready, remove from heat.

Let's prepare the buns! Tilt the skillet to spoon off and discard excess fat, then stir in 1/4 cup mayo into the beef.

Cut buns in half, and place the bottom half of the dinner rolls on the buttered baking sheet. Line the bread with sliced cheese.

Now spread the ground beef mixture evenly over the sliced cheese, using the back of a spatula to square off the edges. Cover the ground beef with 6 oz of shredded cheddar, and place the top of buns, cut-side down, over the burgers.

The Payoff

Brush the tops with 2 Tbsp melted butter and immediately sprinkle with sesame seeds. Bake at 350ºF (177ºC) for 12-15 minutes, or until cheese is melted and tops are golden brown. Then serve, or save for later!

Once more, thanks to Gerry Poynter of HappyBarbecue for sharing this recipe with the community! We're looking forward to making these.

Catch you on the next recipe!


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