We’re redefining sliders with this easy press-in-a-pan recipe – no forming and cooking individual patties! And we took a cue from our favorite burger joints: onions on the bottom, beef on the top. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 8 servings (3 sliders per person) |
Ingredients
- 1 medium onion
- 1 1/2 pounds 90/10 ground beef
- 1 large egg
- 1/4 cup plain breadcrumbs
- Kosher salt
- 2 teaspoons vegetable oil
- Freshly ground black pepper
- 6 slices American cheese, quartered
- 24 thin plum tomato slices (from 2 to 3 tomatoes)
- 24 dill pickle slices
- 24 mini potato buns
- 4 large iceberg lettuce leaves, cut into 24 even pieces
- Ketchup and yellow mustard, for serving
Instructions
- Special equipment: a 10-by-15-inch rimmed baking sheet
- Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.
- Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.
- Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.
- Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don’t forget the ketchup and mustard.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 790 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 13 g |
| Sugar | 21 g |
| Protein | 42 g |
| Cholesterol | 94 mg |
| Sodium | 1105 mg |
Reviews
Made this tonight. Did a Half sheet, and while the cheese was melting I toasted the buns on the other half of the tray. Great! The shredded onion is key. Yumm
Gramma’s sliders are a favorite with my husband and the “grands.” I line the pan with foil, coat with cooking spray, and generously cover with dehydrated onion. No more tears! Continue with recipe, and bake. Great sliders, but also best “quarter pounders” ever! Portion into 12 squares, bake, add cheese, then make 6 double stacks. Big burgers for growing teens!
The breadcrumbs, egg and onion make this meatloaf and if I wanted meatloaf that’s what I’d make.,
Good Food
Made these last night and they are the bomb! Only thing different is I used Hawaiian Sweet Slider Rolls and used In and Out copycat sauce.
I haven’t made them but I think I would have squeezed the onions into the meat because it seemed like it could use more seasoning.
Delicious. I am making tonight for the third time. I am going to use the 1/2 envelope onion soup mix as suggested by another reviewer. The bread crumbs absorb the extra moisture in the meat. Very tasty.
Huge success
Very easy and received many compliments
Terrible. NEVER use breadcrumbs in any Beef dish..it dries the meat out. Awful sliders.