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Per serving
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- 1
Heat the oven
Preheat your oven to 350 degrees F. Spray a large sheet of aluminum foil generously with nonstick spray and set it aside.
- 2
Brown the beef
In a skillet over medium heat, cook the ground beef together with the dry onion soup mix, breaking it up as it browns. Don't make the soup — just sprinkle in the dry mix. When the meat is browned through, drain off the fat and transfer the beef to a bowl to cool a bit.
- 3
Slice the rolls
Pull the rolls out of the package in one connected slab and discard the cardboard. Using a serrated knife, slice the whole slab in half so you have a connected top and bottom, like one big sandwich. Set the bottom half on your sprayed foil.
- 4
Make the cheesy filling
Stir the mayonnaise and shredded sharp cheddar into the cooled beef until everything is well combined and gooey.
- 5
Build the sliders
Spread the beef mixture evenly over the bottom half of the rolls, then set the top half back on to close up the giant sandwich.
- 6
Brush on the glaze
Melt the butter in a small bowl, then stir in the dried minced onion, Worcestershire sauce, and Dijon mustard. Brush this all over the tops of the rolls with a pastry brush.
- 7
Wrap and bake
Fold the foil up and over the sliders, adding a second sprayed sheet on top if needed to seal them. Set the foil packet directly on the middle oven rack — no sheet pan, or the bottoms get too crispy. Bake about 30 minutes.
- 8
Serve
Unwrap carefully, pull the sliders apart, and serve hot with plenty of sliced dill pickles on the side.
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Party-Perfect Cheeseburger Sliders
Created by: HomeCooking
Ingredients
- 1 lb ground beef
- 1 1/2 tsp onion soup mix
- 12 Hawaiian dinner rolls
- 1/3 cup mayonnaise
- 1 cup sharp cheddar cheese
- 3 tbsp butter
- 1 tbsp dried onion
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- dill pickles
Instructions
- Heat the ovenPreheat your oven to 350 degrees F. Spray a large sheet of aluminum foil generously with nonstick spray and set it aside.
- Brown the beefIn a skillet over medium heat, cook the ground beef together with the dry onion soup mix, breaking it up as it browns. Don't make the soup — just sprinkle in the dry mix. When the meat is browned through, drain off the fat and transfer the beef to a bowl to cool a bit.
- Slice the rollsPull the rolls out of the package in one connected slab and discard the cardboard. Using a serrated knife, slice the whole slab in half so you have a connected top and bottom, like one big sandwich. Set the bottom half on your sprayed foil.
- Make the cheesy fillingStir the mayonnaise and shredded sharp cheddar into the cooled beef until everything is well combined and gooey.
- Build the slidersSpread the beef mixture evenly over the bottom half of the rolls, then set the top half back on to close up the giant sandwich.
- Brush on the glazeMelt the butter in a small bowl, then stir in the dried minced onion, Worcestershire sauce, and Dijon mustard. Brush this all over the tops of the rolls with a pastry brush.
- Wrap and bakeFold the foil up and over the sliders, adding a second sprayed sheet on top if needed to seal them. Set the foil packet directly on the middle oven rack — no sheet pan, or the bottoms get too crispy. Bake about 30 minutes.
- ServeUnwrap carefully, pull the sliders apart, and serve hot with plenty of sliced dill pickles on the side.