Cheesy Beef Sliders
Juicy little patties, laced with parmesan, seared to perfection and topped with basil pesto and melty mozzarella. The slider game is forever changed!
There’s so much flavor in these sliders and you need very few ingredients! The beef is scented with parmesan cheese and onion powder (plus salt and pepper), a combination that adds incredible flavor while keeping the burgers moist. Then, the sliders are topped with creamy, store-bought basil pesto (a puree of basil, pine nuts, parmesan, and garlic) and mozzarella cheese. So much flavor comes from the pesto, you need little else.
You can top these sliders with any fixings you want. I kept it simple and added sliced grape tomatoes – the sweetness of the tomatoes partnered perfectly with the salty elements in the burgers and pesto. Another great idea? Marinara sauce instead of ketchup – marinara and pesto are like two peas in a pod. Great coupling.
I seared these sliders in butter and it was magical. Instead of searing the burgers in olive oil (or a cooking spray-coated pan), I used butter. The sweetness of the butter made all the difference in the world! One small change and the sliders were catapulted to the next level of flavor perfection.
What kind of rolls should you use? I used Kings Hawaiian Original Sweet Rolls. They were the perfect size and their subtle sweetness balanced the savory components in the burgers and pesto. Plus, the recipe makes 12 sliders, little patties that fit “just right” on dinner rolls.
Cheesy Beef Sliders
Ingredients
- 1 pound lean ground beef
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 4 tablespoons basil pesto, shelf-table or refrigerated
- 1 cup shredded mozzarella cheese
- 12 Kings Hawaiian Original Sweet Rolls, halved crosswise
Suggested toppings
- Sliced tomatoes, I used sliced grape tomatoes
- Marinara sauce
Equipment
Instructions
- In a large bowl, combine the beef, parmesan cheese, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 12 equal patties, each about 1/2-inch thick.
- Melt the butter in a large skillet (preferably oven-proof) over medium-high heat. Add the patties and cook for 1 to 2 minutes per side for medium-rare, or longer for more fully cooked meat (remember, the sliders will continue to a cook a little after you remove them from the heat).
- Preheat the broiler. If you don’t have an oven-proof skillet, transfer the sliders to a foil-lined baking sheet.
- Top the sliders with the pesto (1 teaspoon each) and then the mozzarella cheese.
- Place the pan under the broiler and cook until the cheese melts, about 1 minute.
- Nestle the sliders on the rolls and top with desired toppings.