White Trash Sliders (Printable Version)

Juicy beef patties with melted cheese and tangy pickles on soft buns. Ultimate party appetizer.

# 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 Make It:

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.
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 Insights:

01 -
  • The slab method means perfectly uniform sliders that cook evenly in one batch
  • You get that nostalgic drive-thru flavor with ingredients you actually recognize
02 -
  • Overworking the beef makes tough sliders so mix just until combined
  • Draining the fat after the first bake prevents soggy bottoms
03 -
  • Let the beef rest for 5 minutes after draining so it reabsorbs some juices
  • Room temperature buns toast more evenly than cold ones

Go Back