Ingredients:

  • 2 lbs 93% lean ground beef
  • 1 small yellow onion, finely diced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 24 Hawaiian rolls (2 packs of 12)
  • 12 slices sharp cheddar cheese
  • 0.5 cup sliced dill pickles
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, minced
  • 1 tsp garlic salt
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Brown the 2 lbs of 93% lean ground beef in a large skillet over medium high heat. Add the finely diced yellow onion halfway through until the beef is browned and onions are translucent. Stir in the 2 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp pepper. Note: Cooking the spices with the meat blooms the flavors for a more punchy result.
  2. Preheat your oven to 350°F (180°C). Use a long serrated knife to slice the entire block of 24 Hawaiian rolls in half horizontally. Note: Keep the rolls connected in one large sheet rather than pulling them apart. Place the bottom half in a 9x13 inch baking pan.
  3. Layer 6 slices of sharp cheddar cheese on the bottom buns, followed by the cooked beef mixture. Note: This bottom cheese layer acts as a moisture shield. Top the beef with the remaining 6 slices of cheese and 0.5 cup sliced dill pickles. Place the top bun sheet over the pickles.
  4. Whisk together 4 tbsp melted unsalted butter, 1 tbsp minced parsley, and 1 tsp garlic salt. Note: Minced parsley adds a fresh herbaceous note that balances the heavy beef. Use a brush to coat the tops of the rolls generously with the mixture, ensuring you hit the edges.
  5. Sprinkle 1 tbsp toasted sesame seeds over the buttered tops. Bake for 15-20 minutes until the cheese is bubbling and the bun tops are golden brown. Note: If the tops brown too quickly, tent the pan loosely with foil.
  6. Remove the pan from the oven and let it sit for 5 minutes. Note: Resting allows the cheese to set so the sliders don't slide apart when cut. Use a sharp knife to cut along the natural lines of the rolls to separate them into 24 individual servings.