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This is a very different way of make cheeseburger sliders for a crowd ~ and SO EASY! It's how you get the perfect size square for those square dinner rolls.
** Great for GAME DAY PARTIES * or even dinner for the KIDS (maybe for a sleepover party?) ** In fact, I cut the recipe in half and used a 9" square pan for dinner for me and my husband ** Photo and recipe courtesy of White Castle 
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White Castle CHEESEBURGER SLIDERS
1/2 cup dried onion flakes
2 lbs ground chuck- 80/20 ground beef
1/2 teaspoon seasoning salt
6 slices cheddar cheese
24 potato bread party rolls
24 dill pickle slices
Evenly spread onions on bottom of 9x13” baking pan. Gently press ground beef on top of onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake at 400 for 20 minutes.
Using paper towel, pat excess grease from top of patty. Top with cheddar cheese; return to oven for 2 more minutes. Remove from oven; let set 5 minutes then cut into 24 patties.
Slice open and separate each party roll. Place bottom of rolls on large platter. Using a spatula, lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 sliders
TIP: To make ahead: store upside-down in an airtight container in refrigerator. This will prevent bottom bun from getting soggy from the onion layer. To reheat: place a few on a microwave-safe plate and heat in microwave for 20 seconds, then 5 second increments after that until warm through.
MY NOTES: I cut the recipe in half and used a 9” square pan (made 9 sliders). Also used Tony Chachere’s Creole Seasoning instead of seasoned salt ~AND~ 1/2 onion (finely minced), which I sautéed in some olive oil (tastes better than the dried onion flakes).
1/2 cup dried onion flakes
2 lbs ground chuck- 80/20 ground beef
1/2 teaspoon seasoning salt
6 slices cheddar cheese
24 potato bread party rolls
24 dill pickle slices
Evenly spread onions on bottom of 9x13” baking pan. Gently press ground beef on top of onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake at 400 for 20 minutes.
Using paper towel, pat excess grease from top of patty. Top with cheddar cheese; return to oven for 2 more minutes. Remove from oven; let set 5 minutes then cut into 24 patties.
Slice open and separate each party roll. Place bottom of rolls on large platter. Using a spatula, lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 sliders
TIP: To make ahead: store upside-down in an airtight container in refrigerator. This will prevent bottom bun from getting soggy from the onion layer. To reheat: place a few on a microwave-safe plate and heat in microwave for 20 seconds, then 5 second increments after that until warm through.
MY NOTES: I cut the recipe in half and used a 9” square pan (made 9 sliders). Also used Tony Chachere’s Creole Seasoning instead of seasoned salt ~AND~ 1/2 onion (finely minced), which I sautéed in some olive oil (tastes better than the dried onion flakes).
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