Ingredients:

  • 5 lbs Ground Beef (80/20 blend recommended)
  • 1/2 cup Yellow Onion, finely diced
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Salt (Kosher or Sea Salt)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 package (12 count) Sweet Hawaiian or Brioche Rolls (connected)
  • 12 slices Processed Cheese Slices (e.g., American or Cheddar Blend)
  • 1/2 cup Dill Pickles, thinly sliced (optional)
  • 2 Tbsp Mayonnaise (or a preferred burger sauce)
  • 4 Tbsp Unsalted Butter, melted
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Parsley or Chives
  • 1 tsp Sesame Seeds

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, gently combine the ground beef, diced onion, Worcestershire sauce, salt, and pepper. Do not overmix, or the patty will be tough.
  3. Press the entire beef mixture evenly into the prepared baking dish, covering the base completely (the patty should be approximately 3/4 inch thick).
  4. Bake the beef patty for 10–12 minutes. This sets the shape and prepares it for assembly.
  5. Carefully remove the dish from the oven. Tilt the dish and use the parchment overhang to blot or pour off any accumulated grease.
  6. While the patty is warm, use a serrated knife to slice the entire block of rolls horizontally, separating the tops from the bottoms without breaking the individual rolls apart.
  7. Spread a thin layer of mayonnaise/sauce on the bottom half of the rolls. Place the bottom section of the rolls directly on top of the cooked beef patty (they should fit neatly inside the dish).
  8. Distribute the cheese slices evenly over the bun base, ensuring coverage across the whole slab. Layer the pickles (if using) over the cheese.
  9. Place the top half of the rolls back into position.
  10. Melt the butter. Whisk in the garlic powder, dried parsley, and sesame seeds to create the glaze.
  11. Brush the entire top surface of the rolls liberally with the melted butter glaze. Cover the dish loosely with foil.
  12. Bake for 8–10 minutes, or until the cheese is completely melted and bubbling. Remove the foil for the last 2 minutes if you prefer the tops slightly crispier.
  13. Allow the sliders to rest in the pan for 5 minutes (this helps the juices redistribute). Use the parchment paper to lift the entire slab out of the dish, then use the serrated knife to cut along the original seams of the rolls before serving.