We have a tough household when it comes to burgers. Some like sweet Hawaiian style, others like a more savory Pub style. I’m more of a “put your hands together” kind of gal. A flavorful blend of sweet and savory; and a versatile burger that could be matched with all sorts of things.
This particular recipe turned out so amazing, I couldn’t wait to get it in my recipe book. It was a hit with everyone! That never happens! I had to record what I did before I forgot, and now I have a winner to add to the dinner rotation.
This is not the first time we’ve tried sliders. Pinterest is flooded with ideas, which is great but they weren’t working for us. Doing the sheet of burger didn’t create a good meat-to-bread ratio, and baking the sliders in a sheet AFTER the burgers were placed made the bread too dry and over-toasted on the outside while it became soggy inside. This method I used allowed for a slight crisp on the roll, and the proper ratios with each bite. Totally worth the change in the order for the slider construction.
The other cool thing is that it doesn’t have to be beef. We’ve used this method with chicken burgers, BBQ pork, sloppy joes, all sorts of things. This is an absolute must try!!
1 12-pack Hawaiian sweet rolls
3 Tbs butter, melted
1 ¼ lb ground beef
2 tsp Steak Seasoning
1/3 c honey
Warm the oven to 375. Remove the rolls from the package and keep them intact as a sheet. Slice the sheet of rolls lengthwise and place the tops and bottoms on a jelly roll pan with the inside up. Butter the inside of the rolls and bake in the oven for about 10 minutes, just enough to get a nice tan “toast” on the bread. Remove from the oven and set aside. Turn the oven down to 250 degrees.
Meanwhile, mix the rest of the ingredients together and divide the meat mix into 12 small balls (each about 1 ½ inches diameter). Work the balls into flat disks about ½ an inch thick. Heat a griddle or large sauté pan on a medium-high heat. Because these burgers are small you don’t want too hot of a griddle, they will cook fast. I use a cast iron press to squish the burgers down and help preserve their shape during cooking. After a few minutes, flip the burgers to brown the other side. Again, I use the press which helps evenly distribute the heat for complete cooking.
Place the bottom sheet of the rolls into a 9x13 baking dish. Remove the burgers from the griddle and place one on each of the 12 roll bottoms. If you’d like to add cheese slices or chopped onion, etc, now is the time. Once all of the burgers are ready, place the top sheet of the rolls on top of the burgers.
Finally, I put a piece of foil loosely over the top to keep them warm in the oven until the rest of dinner is ready.
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