Rabu, 09 November 2011
An easy sheet pan recipe for cheeseburger sliders made in the oven that cooks in one big batch and tastes just like White Castle burgers!
Though I’d love to spend $400 a week at the grocery store and get off work at noon every day so I could spend hours cooking a gourmet supper each night, that just ain’t how we roll.
From equal parts tight budget and tight schedule have emerged several dishes that we serve quite regularly on weeknights.
This is definitely one of them.
There are 237 things I love about this recipe but here are the Top 4:
- They taste so much like White Castle burgers you'll be looking for Harold and Kumar when you eat them.
- IT. IS. EASY.
- This is always a hit at parties. First of all, it makes 24 sliders which is perfect for a crowd. But also? It's really fun to put out a tray of these with a "burger bar" of every condiment known to man and let everyone dress theirs the way they want.
- This recipe makes a monster batch which is awesome because you can eat half then totally freeze the leftovers in pairs, wrapped in freezer paper, and easily reheat in the microwave for little snackers.
If you're looking for more fun and hearty appetizers, try some of these recipes too!
- Party Shrimp – Super easy shrimp appetizer recipe with just a few ingredients that cooks up quick in the oven.
- Buffalo Feathers – Grilled chicken tenders sauced like wings for all the fun and flavor of buffalo wings with half the work!
- Monte Cristo Party Sliders – Party sandwiches made with ham, turkey and cheese baked in a rich buttery topping dusted with powdered sugar.
- Chipotle Shrimp Tostada Bites – Mini tostadas with chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro!
- Original Sausage Balls – The original recipe for sausage balls using Bisquick, cheddar cheese and sausage.
- Ham & Swiss Party Pinwheels – A super easy appetizer recipe using puff pastry, ham and cheese that's perfect for entertaining.
Sheet Pan Cheeseburger Sliders
Yield: 24 Sliders
prep time: 5 Mcook time: 15 Mtotal time: 20 M
An easy sheet pan recipe for cheeseburger sliders made in the oven that cooks in one big batch and tastes just like White Castle burgers!
ingredients:
- 2 1/2 pounds lean ground beef
- 1 medium onion, finely diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 24 soft dinner rolls
- 12 slices American cheese
instructions:
How to cook Sheet Pan Cheeseburger Sliders
- Dice onion and scatter evenly on an 18x13 baking sheet (or two standard-size cookie sheets).
- Spread ground beef evenly on top of onions, pressing down firmly until the meat reaches the edges of the pan and is evenly distributed (a rolling pin works beautifully for this). Season with salt, pepper and garlic powder.
- Bake at 400 degrees for 15-17 minutes. Remove from oven and immediately top with American cheese slices.
- Using a serrated knife, slice rolls in half then broil (cut side up) in the oven until toasted.
- Using a pizza cutter or sharp knife, cut burgers into 24 squares. Place one burger square into each roll and serve with traditional condiments. I like mine best with dill pickle slices, ketchup and mustard.
NOTES:
The measurement etched on the pan I use reads "18x13" though it physically measures larger. If you're shopping for a pan, look for a manufacturer's measurement of "18x13". Mine is made by Baker's Secret.
If your ground beef puts out a lot of liquid, remove the pan from the oven about half way through the cooking time and pour the liquid off to keep the meat from "boiling" in the pan. Keeping the pan dry will help the meat get a nice "seared" flavor.
You can easily cut this recipe in half. I usually don’t because I like to freeze the leftovers. Plus the rolls come in packs of 24 and that just seems like slider destiny.
If your ground beef puts out a lot of liquid, remove the pan from the oven about half way through the cooking time and pour the liquid off to keep the meat from "boiling" in the pan. Keeping the pan dry will help the meat get a nice "seared" flavor.
You can easily cut this recipe in half. I usually don’t because I like to freeze the leftovers. Plus the rolls come in packs of 24 and that just seems like slider destiny.
This recipe was shared at the Weekend Potluck and Meal Plan Monday!
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