BBQ Bacon Cheeseburger Sliders (Print version)

Saucy beef, crisp bacon, cheddar, pickles, and soft rolls baked into a pull-apart tray of BBQ bacon cheeseburger sliders.

# Ingredients:

For the filling

01 - 8 slices bacon, cooked crisp and chopped
02 - 1 1/4 lb (565 g) ground beef, 85 percent lean
03 - 1/2 medium yellow onion, finely chopped
04 - 1/2 cup (120 ml) thick BBQ sauce
05 - 1 tablespoon yellow mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

For the sliders

11 - 1 (12-count) package Hawaiian rolls
12 - 8 oz (225 g) sliced or shredded sharp cheddar cheese
13 - 1/2 cup sliced dill pickles, patted dry

For the topping

14 - 3 tablespoons unsalted butter, melted
15 - 1 tablespoon BBQ sauce
16 - 1 teaspoon sesame seeds

# Instructions:

01 - Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment.
02 - Cook the ground beef and onion in a large skillet over medium-high heat for 6-8 minutes, breaking the beef into small crumbles, until browned and cooked through. Drain excess grease.
03 - Stir in BBQ sauce, mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Simmer for 1-2 minutes until thick and glossy.
04 - Slice the rolls in half horizontally without separating the individual rolls. Place the bottom slab in the baking dish and cover with half of the cheese.
05 - Spread the BBQ beef evenly over the cheese. Scatter the chopped bacon and sliced pickles over the beef, then top with the remaining cheese and the roll tops.
06 - Mix melted butter with 1 tablespoon BBQ sauce. Brush over the roll tops and sprinkle with sesame seeds.
07 - Cover loosely with foil and bake for 12 minutes. Uncover and bake 8-10 minutes more, until the tops are golden and the cheese is melted. Rest 5 minutes before slicing into 12 sliders.

# Good to know:

01 - Serve hot while the cheese is melted.
02 - Cook ground beef to 160°F for food safety.
03 - Pat pickles dry before adding them to keep the buns from getting soggy.

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