Sliders are popping up everywhere. On the internet, in cooking magazine, on cooking shows… There are also many variations on how to prepare them. Well, while surfing the net this morning I came across this post on Trim The Fat and decided that this would be a quick, easy and satisfying choice for dinner tonight. I decided on the bake in pan version which consists of preparing the ground beef, but instead of rolling a bunch of individual burgers, you flatten it into a pan. As you can see, it creates a thin burger – almost, “White Castle or Krystal’s” like. It went over great for dinner and I look forward to trying some other variations as well.
*I prepared the yeast rolls and baked them prior to working on the burgers.
**I used simple seasonings: salt, pepper, garlic and onion powder, but did not measure them
“Hamburger” Sliders
Ingredients:
- 1 1/2 pounds lean ground beef
- Seasonings (use your burger preferences)**
- 18 (at least) yeast rolls or dinner rolls*
- Cheese
- Lettuce, tomato, onion, condiments (optional)
Directions:
Heat oven to 400 degrees.
Prepare ground beef as desired and flatten into a lightly greased jelly roll pan (11 x 17″). I used gloved hands to press across the pan, but you could use a rolling pin etc…
Bake for 10 – 12 minutes. The beef should be browned, but have a little pink to them – they will finish cooking in the next step. Remove and let stand a couple of minutes. There was some grease in the pan. I poured it out, then patted the ground beef with a towel to reduce the grease. Slice the burger into squares. Adjust the size according to the size of your rolls. Slice each roll in the center, keep one side attached. Place a square on each roll, but do not top (or close) the burger. If desired, place a piece of cheese on top of the beef. Place the entire roll, cut sides up, on a large baking sheet and place in oven to brown bread and melt the cheese. Remove, top and serve with desired condiments.
For the side item, I took leftover baked potatoes from Sunday and diced into squares and place in one layer on a large flat pan. I sprayed them lightly with olive oil and sprinkled them with seasoned salt. I baked them at 400 for about 10 minutes…till they were warm and beginning to crisp.
These pictures give you an “idea” of what size the sliders are.
Bake Me More 
There’s something so appealing about a slider. I just love how thin and crispy they get. Plus, they’re not too big, so you don’t walk away uber-full (that is, unless you eat 50 sliders 🙂 ). So glad you posted about this fad!
great idea using the yeast rolls!