Pioneer Woman Cheeseburger Sliders

Pioneer Woman cheeseburger sliders take 40 minutes and a pound of ground sirloin with melty cheddar-jack to make a juicy, toasty, crowd-pleasing appetizer. Save this easy game day slider recipe for Super Bowl, tailgate or weeknight dinner, because it's a one-pan, no-patty method that feeds a crowd.

Cook the beef until the liquid in the pan has almost fully evaporated, which takes about 8 minutes. Skip that and the extra moisture turns the bottom rolls soggy.

Cooking the meat loose in a skillet means you never shape or flip a single patty, so a whole tray comes together at once. Toasting the rolls under the broiler first also keeps the sauce from soaking in.

Pioneer Woman Cheeseburger Sliders

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

1102

kcal

Seasoned beef and soft onions pile onto toasted rolls with a tangy burger sauce, two layers of cheese and dill pickles. In the oven, the cheese melts while the sesame-flecked tops turn golden and crisp.

Ingredients

• 16 oz. package dinner rolls
  

• 1 tbsp. vegetable oil
  

• 1/2 yellow onion, peeled and chopped
  

• 1 1/4 lb. ground sirloin (90/10)
  

• 1 1/2 tbsp. Worcestershire sauce
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. ground black pepper
  

• 1/4 c. mayonnaise
  

• 2 tbsp. ketchup
  

• 1 tbsp. mustard
  

• 8 oz. shredded cheddar-jack cheese, divided
  

• 1/2 c. dill pickle slices
  

• 2 tbsp. olive oil
  

• 1 tbsp. everything bagel seasoning
  

Directions

• Toast the rolls: Preheat the broiler and cut the dinner rolls in half crosswise with a serrated knife, keeping the sides intact. Place both halves cut-side up on a sheet tray and broil for 2 minutes until lightly toasted.
• Cook the onion: Heat 1 tablespoon vegetable oil in a large skillet over medium heat, then add 1/2 chopped yellow onion. Cook for 3 minutes until just slightly softened.
• Brown the beef: Add 1 1/4 pounds ground sirloin and break it into small pieces with a wooden spoon while you raise the heat to medium-high. Stir in 1 1/2 tablespoons Worcestershire sauce, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Cook off the liquid: Keep cooking for about 8 minutes, until the beef is no longer pink. By then the liquid in the pan should have almost fully evaporated.
• Mix the sauce: Preheat the oven to 375°F. Stir together 1/4 cup mayonnaise, 2 tablespoons ketchup and 1 tablespoon mustard in a small bowl.
• Layer the sliders: Spread the sauce over the cut sides of the rolls, then sprinkle with half of the 8 ounces cheddar-jack cheese. Layer on the meat, top with the remaining cheese and the dill pickle slices, then cover with the top half of the rolls.
• Season the tops: Brush the tops of the rolls all over with 2 tablespoons olive oil. Then sprinkle on 1 tablespoon everything bagel seasoning.
• Bake and serve: Bake for 10 to 12 minutes until the cheese is melty and the tops are golden and toasted. Pull the sliders apart and serve them warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, OXO silicone pastry brush, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works if you add a little extra oil to the skillet, since it's leaner and can dry out. The Worcestershire sauce still gives it the savory flavor, so keep it in.

How do I store leftover sliders?

Wrap them tightly or use an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warm, because the microwave softens the tops.

Can I use Hawaiian rolls?

Sweet Hawaiian rolls work well and add a little sweetness against the salty pickles. Keep them connected in one piece so you can slice and layer them the same way.

Can I assemble the sliders ahead and bake later?

I'd cook the beef and mix the sauce ahead, but build the sliders just before baking. Assembling them early lets the sauce soak into the bread.

What's the most common mistake with these sliders?

Leaving too much liquid in the beef is the big one, since it makes the bottom rolls soggy. Let the pan juices cook down before you layer anything.