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Burger Ingredients
Caramelized Onion Ingredients
Burger Sauce Ingredients
Slider Ingredients
Caramelize Onions Ahead of Time
Take diced onions and place in a large skillet with neutral cooking oil, salt, and approx. ¾cup of water and put on high heat until water begins to boil and steam is coming up through the onions.
Once boiling, place lid on pan in order to steam and wilt the onions quickly while still on high heat, approximately 10 minutes.
While waiting on the above: mix together baking soda and approx. 1tbsp water in a small bowl.
After onions have lost a lot of moisture and volume, remove lid and set heat to medium (to minimize burning), toss in above mixture along with butter into pan, mix well with the onions until butter is melted and everything is fully incorporated, and then press onions down evenly into bottom of pan.
Let onions sit untouched in pan and once every 30-60 seconds scrape up from the bottom of the pan, mix, and press the onions back down into bottom of pan (maximize contact with pan).
Continue this process of browning the onions for approximately 15-20 minutes. If at any point too much fond is building on the bottom of the pan (or the onions begin to burn), adjust heat lower and toss in a couple tablespoons of water to deglaze accordingly. About halfway thru browning, you can throw in the balsamic vinegar for additional help with caramelization and flavor.
Once you’ve achieved your desired caramelization on the onions, transition to another container and let cool (if needed, can seal and store these in the fridge overnight).
Pre-Mix the Burger Sauce
Mix together mayo, ketchup, mustard, minced pickles, pickle juice, sugar, and cayenne pepper together in a bowl. Taste and adjust with salt, pepper, lemon juice, and all base ingredients as desired (MSG is a good addition too).
This sauce can be stored in an airtight container and kept in the fridge for up to 2+ weeks.
Prepare Burger “Sheet”
Take a standard half sheet pan (13”x18”) and slather yellow mustard into bottom of pan evenly across the entire surface. An offset spatula is very useful for this.
Take ground beef and press evenly into same sheet pan so that it’s spread edge to edge and covers the entire the pan. Try to make sure the mustard covers the bottom of the beef fairly evenly, but it’s ok if it happens to get mixed in slightly into beef mixture.
Season the top of the ground beef liberally with kosher salt and fresh ground pepper.
Cover sheet pan with saran wrap (or similar) to store in fridge while preparing other ingredients.
Slice and Toast Rolls
Take the 2 packs of Hawaiin Rolls and remove from packaging ensuring that the rolls stay together as one piece. Slice these in half down the middle so that you have a top slab and bottom slab of buns for your sliders. When slicing, cut while looking above the rolls rather than just one side so that you don’t end up cutting too high/low on the other side
Melt 8tbsp of butter in microwave until extremely soft or entirely melted.
Preheat a griddle or pan over medium-high heat.
Apply melted butter to both sides of a slab and brown both sides in griddle to a light golden brown, repeat process for each slab (total of 4 slabs across 2 packages).
If no griddle or pan you own is large enough for this, you can toast the roll slabs in a 350F oven on a large sheet tray until lightly golden brown (making sure not to toast too dark).
Broil Burger “Sheet”
Set oven to Broil and let preheat up to temperature that is sufficiently hot.
Put sheet tray with ground beef into oven near top rack but not directly up against broiling unit (making sure to remove saran wrap) and cook in oven for 5 to 7 minutes. The beef should be sufficiently thin enough that undercooking shouldn’t be an issue, but if concerned you can either cook for longer or temp with a thermometer as needed. Keep an eye on burgers while broiling so that they don’t burn or overcook too much (as broilers can differ from oven to oven).
Once burgers are cooked, remove from oven and leftover liquid/fat in sheet tray should be drained (can either be saved for separate uses or discarded). One can note that the sheet of ground beef has significantly reduced in size and should be almost exactly the size of 2 sets of Hawaiin Rolls. Cut this burger sheet in half crosswise such that each half sheet can be placed perfectly into bottom bun slab.
Build Sliders and Bake
Preheat oven to 350F.
Take the bottom slabs of the rolls and place into a sheet tray such that the interior of the bottom bun faces upwards (like any bottom bun would be). Slather burger sauce liberally onto both bottom slabs.
Place half sheet of burger meat on top of each bottom slab accordingly.
Shingle American cheese slices over the burger, not minding about overlap of cheese, approximately 8 slices per bottom slab.
Spread caramelized onions evenly over both bottom slabs on top of the cheese (if previously refrigerated, might benefit from a slight reheat in the microwave to make more spreadable).
Place 1 pickle on each individual slider on top of caramelized onions (should be 3x4 rolls for each slab, for a total of 24 pickles).
Slather rest of burger sauce liberally onto interior part of top roll slabs and place on top of the now finished sliders.
Melt 2tbsp of butter in small microwave-safe bowl and then whisk in garlic powder. Baste this melted butter mixture onto the tops of the top roll slabs and then sprinkle sesame seeds on top.
Cover entire tray and completed slider slabs with foil and place into 350F oven for approximately 5 minutes (enough time to melt cheese, heat burger/onion/etc, and steam buns). Remove foil and finish for 1-2 minutes to lightly toast top buns.
Cut in-between each pre-sliced roll with paring knife to cut out individual sliders and serve.
NOTE: If you have picky eaters who don’t want the onions/pickles/etc, can serve those on the side and have people individually put ingredients on burger as desired.