Cheeseburger Sliders

I make these often, because they are very quick and easy to make, and are very good. The original recipe is found here, at the cookiesandcups.com website. Check it out, as these are supposed to resemble White Castle hamburgers, with the addition of sauteed, diced onions. I do not add those. Sometimes, I cut the recipe in half using one pound ground beef, depending on how many people I'm serving, but if I do decide to use two pounds of ground beef, I put extra filling on each slider bun, with a little extra filling at the end. I will write out the recipe the way I make it, because there are things I don't add, just out of preference. In the picture below, I used mini hamburger sliders, but I usually use King's Hawaiian buns. 

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12 slider rolls, such as King's Hawaiian 

1 pound ground beef (I usually use an 80/20 ratio)

1-2 tablespoons ketchup

1/2 to 1 tablespoon yellow mustard

1/2 of a one-ounce packet of dry onion soup mix

1/2 tablespoon Montreal Steak Seasoning

A couple tablespoons of water, optional

4-5 slices American cheese

Dill pickle slices, optional

1-2 tablespoons butter, melted

Sesame seeds, optional

1. Preheat the over to 350 degrees. 

2. Line a 9 x 13" baking pan with parchment paper. Cut the Hawaiian's buns in half vertically, and set the tops aside. When I make sliders with Hawaiian buns, I usually separate them individually, then cut in half vertically. I simply find it easier to do it that way, instead of trying to cut through them all as one whole block of buns. Sometimes I use mini hamburger slider buns, as seen in these photos. 

3. Brown the hamburger then drain the grease. Add the ketchup, mustard, dry onion soup mix, Montreal Steak seasoning, and stir together well, until the meat is well coated. I usually add a little water at this point and let it cook a few minutes to sort of rehydrate the onion soup mix. 

4. Spoon the meat mixture over the bottoms of the buns. Tear the American cheese into smaller slices, and place on top of the meat mixture. Since I am not a fan of a lot of cheese on these, I don't fully cover each sandwich, which is why I don't use more cheese for better coverage. Add pickle slices, if desired. Top each sandwich with the tops of the buns.

5. Melt the butter, and drizzle it over the tops of the buns, then lightly sprinkle with sesame seeds, if desired. Cover the entire baking pan with foil. Place the baking pan on a rimmed cookie sheet, to bake. I find if I skip this last step, the bottoms of the sandwiches get overdone. 

6. Bake covered, at 350 degrees, for approximately 15-20 minutes, or until the cheese is melted and sandwiches are fully warmed through. Remove the pan from the oven and keep it covered, so the sandwiches have an opportunity to "steam" a little. This last step is not necessary, it just depends on how soft you want your sandwiches. This step I presume, is to make them more like White Castle hamburgers.