White Trash Sliders Mini Burgers (Printable)

Juicy mini beef burgers with melted cheese, pickles, and classic 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)

# How-to 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 Pointers:

01 -
  • Everything cooks in one slab so you're not flipping individual burgers for hours
  • The Hawaiian rolls get buttery and golden while the cheese melts into every crevice
  • These disappear faster than any party appetizer I've ever made
02 -
  • Don't overwork the beef mixture or the sliders will turn out dense instead of tender
  • DRAIN the fat after baking the beef slab or the bottoms will get soggy
  • Use a sharp serrated knife to cut through the sliders without squishing them
03 -
  • Line your baking sheet with parchment for effortless cleanup
  • Let the beef slab rest for 2 minutes before cutting so everything stays together

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