- 2 pounds lean or extra lean ground beef
- 2 large eggs, beaten
- 1/2 cup minced onion, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package (12 count) dinner roll
- 10 slices American cheese
- Dill pickle chips (*see notes)
- 1–1/2 cups shredded iceberg lettuce
- 1 tablespoon butter, melted
- Sesame seeds
- 6 tablespoons mayonnaise
- 3 tablespoons ketchup
- 1 1/2 teaspoons sweet pickle relish
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons white vinegar
- 3/4 teaspoon ground black pepper
- Preheat oven to 350°.
- In a large bowl add ground beef, eggs, 1/4 cup minced onion, garlic powder, salt and pepper, mix just until combined.
- Divide the meat mixture in half and place on a large parchment-lined baking sheet. Shape each half of the meat mixture into a 6×8-in. rectangle. Bake for 15 to 20 minutes, or until a thermometer reads 160°.
- Meanwhile, split the rolls into two halves (each half will have six rolls, still attached). Without separating the rolls, cut rolls in half horizontally. Spread the burger sauce evenly over the bottom of the rolls.
- Once the meat is done, remove from the oven and blot the meat with paper towels to remove excess fat; place cheese slices on top and return to oven. Bake until cheese has just melted, 2-3 minutes.
- Place meat on bottom halves of rolls and then spread with more of the burger sauce over the melted cheese. Next, layer with pickles, remaining minced onion and shredded lettuce.
- Place with top halves of rolls. Brush melted butter on top of rolls and sprinkle with sesame seeds. Carefully cut rolls to separate into individual sandwiches. Serve immediately.
- Combine all the ingredients in a small bowl and whisk together.
- You’ll need anywhere from 12 to 24 dill pickle chips, depending on if you decide to put 1 or 2 pickles on each slider (and feel free to put more on if you want!).
- Prep Time: 10 mins
- Cook Time: 20 mins