Everything is cuter in “mini” form and these sliders are no exception! Making these little burgers couldn’t be easier – you bake them in a pan and the cut the patties to be the exact size of your bun! These little sandwiches are also the perfect size for children?s hands and could easily be a main dish for dinner.
12 small slider rolls (I used King's Hawaiian rolls)
1 cup dill pickle slices - optional topping
1/3 cup ketchup - optional topping
3 teaspoons mustard - optional topping
2 tomatoes (sliced) - optional topping
1 cup shredded lettuce - optional topping
Heat oven to 400 degrees F.
In a bowl, combine beef, onion, bbq sauce, bread crumbs, seasoned salt and pepper. Gently press mixture into a 9 x 13 inch baking dish so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat.
Bake for 30 minutes.
When the hamburger is fully cooked, the meat will shrink away from the sides and liquid will accumulate around the edges of pan.
Remove the pan from oven and carefully drain off the liquid.
Place slices of cheese in a single layer on top of the meat and return pan to oven for about 2-3 minutes or until the cheese starts to melt.
Remove from the oven and allow to rest for a few minutes. Cut the meat into 2 inch squares (or the size of the buns used), making 12 mini-hamburgers.
Serve with dill pickle slices, ketchup, mustard, tomatoes, and lettuce.