Name: Mini Cheeseburgers Recipe
Ingredients: Ground Beef: 1.5 pounds (approx. 680g) 80/20 ground chuck. Why 80/20? The ratio refers to 80% lean meat and 20% fat. This fat content is crucial for flavor and juiciness. Leaner ground beef (like 90/10 or 93/7) can result in drier, less flavorful burgers. Ground chuck comes from the shoulder area and has a great balance of meat and fat, providing a classic, rich beefy taste. If you prefer, you can use ground sirloin for a slightly leaner option, but be mindful not to overcook it. Ensure the beef is fresh and high quality for the best results.; Slider Buns: 12 small slider buns. Bun Choices: The type of bun significantly impacts the final slider. Popular choices include: Hawaiian Rolls: Slightly sweet, soft, and often come conveniently connected, perfect for the sheet pan method. Their sweetness complements the savory beef and cheese beautifully.; Potato Rolls: Soft, slightly dense, and hold up well to juicy patties. They have a mild flavor that doesn’t overpower the burger.; Brioche Rolls: Rich, buttery, and slightly sweet, offering a more decadent experience. They toast beautifully.; Standard White Slider Buns: A classic, no-fuss option readily available.; Look for buns that are appropriately sized for mini patties – usually around 2-3 inches in diameter.; Cheese: 6-12 slices of cheese (depending on size and desired cheesiness). Cheese Selection: The “best” cheese is subjective, but meltability is key for sliders. American Cheese: The quintessential burger cheese. It melts incredibly smoothly and evenly, providing that classic gooey texture and mild, creamy flavor. Deli-style American cheese often has a better flavor and melt than pre-packaged singles.; Cheddar Cheese: Offers a sharper, more complex flavor. Mild, medium, or sharp cheddar all work. Use thinly sliced cheddar for better melting. A good quality block, shredded yourself, often melts better than pre-shredded which can contain anti-caking agents.; Provolone: Mild, slightly tangy, and melts well.; Swiss Cheese: Offers a nutty flavor, great for variations like mushroom-swiss sliders.; Pepper Jack: Adds a spicy kick.; You’ll want enough cheese to cover the surface of the meat adequately. You can use full slices folded or torn, or slices specifically sized for sliders if available. Using 1 slice per slider ensures maximum coverage.; Onion: 1 small yellow or white onion, very finely minced or grated (about ½ cup). Flavor Base: Incorporating finely minced or grated onion directly into the beef mixture adds moisture and a foundational savory flavor throughout the patty. Grating releases more onion juice, integrating the flavor more subtly. If you prefer distinct onion pieces, you can sauté finely diced onions separately and add them as a topping.; Worcestershire Sauce: 1 tablespoon. Umami Boost: This fermented condiment adds a complex savory depth (umami) that significantly enhances the beef’s flavor. It contains ingredients like anchovies, tamarind, vinegar, and molasses, providing a unique tang and richness.; Garlic Powder: 1 teaspoon. Aromatic Depth: Adds a savory, aromatic element that complements the beef and onion.; Salt: 1 teaspoon (adjust to taste). Flavor Enhancer: Essential for bringing out all the flavors of the beef and other seasonings. Use kosher salt or sea salt for better flavor distribution. Remember that cheese also adds saltiness.; Black Pepper: ½ teaspoon freshly ground black pepper (adjust to taste). Piquancy: Adds a touch of warmth and spice. Freshly ground pepper offers a more potent and aromatic flavor than pre-ground.; Butter: 2 tablespoons, melted (optional, for buns). Golden Buns: Brushing the tops of the buns with melted butter before a final brief bake adds richness, helps them brown beautifully, and provides a lovely sheen. You can infuse the butter with a little garlic powder or dried herbs for extra flavor.; Optional Toppings: Dill Pickle Slices (chips or finely diced); Ketchup; Mustard (Yellow, Dijon, or spicy brown); Mayonnaise; Special Burger Sauce (e.g., mix of mayo, ketchup, relish, vinegar, spices); Shredded Lettuce; Thinly Sliced Tomatoes; Crispy Bacon Bits; Caramelized Onions; Sautéed Mushrooms

Ingredients

Scale

Ground Beef: 1.5 pounds (approx. 680g) 80/20 ground chuck.
- Why 80/20? The ratio refers to 80% lean meat and 20% fat. This fat content is crucial for flavor and juiciness. Leaner ground beef (like 90/10 or 93/7) can result in drier, less flavorful burgers. Ground chuck comes from the shoulder area and has a great balance of meat and fat, providing a classic, rich beefy taste. If you prefer, you can use ground sirloin for a slightly leaner option, but be mindful not to overcook it. Ensure the beef is fresh and high quality for the best results.

Slider Buns: 12 small slider buns.
- Bun Choices: The type of bun significantly impacts the final slider. Popular choices include:
  - Hawaiian Rolls: Slightly sweet, soft, and often come conveniently connected, perfect for the sheet pan method. Their sweetness complements the savory beef and cheese beautifully.
  - Potato Rolls: Soft, slightly dense, and hold up well to juicy patties. They have a mild flavor that doesn’t overpower the burger.
  - Brioche Rolls: Rich, buttery, and slightly sweet, offering a more decadent experience. They toast beautifully.
  - Standard White Slider Buns: A classic, no-fuss option readily available.
- Look for buns that are appropriately sized for mini patties – usually around 2-3 inches in diameter.

Cheese: 6-12 slices of cheese (depending on size and desired cheesiness).
- Cheese Selection: The “best” cheese is subjective, but meltability is key for sliders.
  - American Cheese: The quintessential burger cheese. It melts incredibly smoothly and evenly, providing that classic gooey texture and mild, creamy flavor. Deli-style American cheese often has a better flavor and melt than pre-packaged singles.
  - Cheddar Cheese: Offers a sharper, more complex flavor. Mild, medium, or sharp cheddar all work. Use thinly sliced cheddar for better melting. A good quality block, shredded yourself, often melts better than pre-shredded which can contain anti-caking agents.
  - Provolone: Mild, slightly tangy, and melts well.
  - Swiss Cheese: Offers a nutty flavor, great for variations like mushroom-swiss sliders.
  - Pepper Jack: Adds a spicy kick.
- You’ll want enough cheese to cover the surface of the meat adequately. You can use full slices folded or torn, or slices specifically sized for sliders if available. Using 1 slice per slider ensures maximum coverage.

Onion: 1 small yellow or white onion, very finely minced or grated (about ½ cup).
- Flavor Base: Incorporating finely minced or grated onion directly into the beef mixture adds moisture and a foundational savory flavor throughout the patty. Grating releases more onion juice, integrating the flavor more subtly. If you prefer distinct onion pieces, you can sauté finely diced onions separately and add them as a topping.

Worcestershire Sauce: 1 tablespoon.
- Umami Boost: This fermented condiment adds a complex savory depth (umami) that significantly enhances the beef’s flavor. It contains ingredients like anchovies, tamarind, vinegar, and molasses, providing a unique tang and richness.

Garlic Powder: 1 teaspoon.
- Aromatic Depth: Adds a savory, aromatic element that complements the beef and onion.

Salt: 1 teaspoon (adjust to taste).
- Flavor Enhancer: Essential for bringing out all the flavors of the beef and other seasonings. Use kosher salt or sea salt for better flavor distribution. Remember that cheese also adds saltiness.

Black Pepper: ½ teaspoon freshly ground black pepper (adjust to taste).
- Piquancy: Adds a touch of warmth and spice. Freshly ground pepper offers a more potent and aromatic flavor than pre-ground.

Butter: 2 tablespoons, melted (optional, for buns).
- Golden Buns: Brushing the tops of the buns with melted butter before a final brief bake adds richness, helps them brown beautifully, and provides a lovely sheen. You can infuse the butter with a little garlic powder or dried herbs for extra flavor.

Optional Toppings:
- Dill Pickle Slices (chips or finely diced)
- Ketchup
- Mustard (Yellow, Dijon, or spicy brown)
- Mayonnaise
- Special Burger Sauce (e.g., mix of mayo, ketchup, relish, vinegar, spices)
- Shredded Lettuce
- Thinly Sliced Tomatoes
- Crispy Bacon Bits
- Caramelized Onions
- Sautéed Mushrooms

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper for easier cleanup. If using parchment, ensure it goes slightly up the sides.

Prepare the Beef Mixture: In a large bowl, gently combine the ground beef, finely minced or grated onion, Worcestershire sauce, garlic powder, salt, and freshly ground black pepper. Use your hands, but mix just until the ingredients are evenly distributed. Crucial Tip: Avoid overmixing. Overworking the meat can lead to tough, dense burgers. Mix lightly and quickly.

Form the Patty Base: Press the seasoned ground beef mixture evenly into the bottom of the prepared 9×13 inch baking pan. Aim for a uniform thickness across the entire pan to ensure even cooking. Use the back of a spoon or your fingers to flatten it smoothly. The layer should be relatively thin, as it will shrink slightly during cooking.

First Bake: Place the baking pan with the beef mixture into the preheated oven. Bake for 15-20 minutes, or until the beef is cooked through. Cooking time may vary depending on your oven and the thickness of the meat layer. The beef should no longer be pink in the center. You can check with a meat thermometer; it should register at least 160°F (71°C).

Drain Excess Fat: Carefully remove the pan from the oven. There will likely be a significant amount of rendered fat. Tilt the pan carefully and use a spoon or paper towels to soak up and discard as much of the excess fat as possible. This step is important to prevent greasy sliders.

Add the Cheese: Arrange the cheese slices evenly over the surface of the cooked beef, ensuring the entire meat layer is covered. Overlapping the slices slightly is fine. Use 6 larger slices or 12 smaller ones to cover thoroughly.

Melt the Cheese: Return the pan to the oven for another 1-3 minutes, just until the cheese is perfectly melted, gooey, and bubbly. Keep a close eye on it to prevent the cheese from burning or becoming oily. Alternatively, you could use the broiler for 30-60 seconds (watch very carefully).

Prepare the Buns: While the cheese is melting, prepare your slider buns. Slice the entire slab of connected buns horizontally (if using Hawaiian rolls or similar), keeping the tops and bottoms intact as single pieces. If using individual buns, slice them horizontally. Place the bottom slab (or individual bottoms) onto a cutting board or serving platter.

Assemble the Sliders: Once the cheese is melted, carefully remove the pan from the oven. Using a large spatula (or two), lift the entire meat-and-cheese slab out of the baking pan and place it directly onto the bottom slab of buns. If it breaks slightly, don’t worry, just piece it together.

Cut into Individual Sliders: Using a sharp knife or a pizza cutter, carefully cut the meat and cheese layer along the lines of the individual buns underneath. This effectively creates individual mini cheeseburger patties already positioned on their bun bottoms.

Add Toppings (Optional – Bottom Layer): At this stage, you can add toppings like dill pickle slices directly onto the cheese before adding the top buns.

Place Top Buns: Place the top slab of buns (or individual tops) over the meat and cheese layer.

Optional Butter Topping: If desired, brush the tops of the buns evenly with the 2 tablespoons of melted butter. You can sprinkle a little sesame seeds or poppy seeds on top if you like.

Final Bake (Optional but Recommended): Place the assembled sliders (on their cutting board or transferred back to a baking sheet if easier) back into the oven for 2-3 minutes. This step warms the buns through, helps the flavors meld, and gives the buttered tops a lovely golden finish.

Serve: Remove from the oven. If you haven’t already cut them fully through the buns, do so now. Serve immediately while hot and melty. Offer additional toppings and condiments on the side.

Nutrition

Serving Size: one normal portion
Calories: 300-400