EASY BAKED CHEESEBURGER SLIDERS RECIPES

Steps:

• Preheat a grill or grill pan over medium heat.
• With your hands, mix the ground chuck, Worcestershire, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper thoroughly in a bowl. Form the meat into 4 patties. Make an indention with your thumb in the center of each patty to keep them from plumping too much when they cook. Refrigerate.
• Add the mushrooms to a bowl and toss with the olive oil, 1 teaspoon salt and a pinch of pepper. Grill the mushrooms until tender, 6 to 7 minutes per side. Transfer mushrooms to a sheet pan, lightly cover, and set aside.
• Next, remove the sliders from the fridge and place on the grill. Grill the sliders until just cooked through, 3 to 4 minutes per side; top each slider with 2 tablespoons of the cheese 1 to 2 minutes before sliders are done and allow cheese to begin to melt. Remove the sliders from the grill. Drizzle Dijon mustard on inside (gill side) of each Portobello mushroom cap to make "buns." Place each slider on top of a Portobello. Top with 1 lettuce leaf each, 2 slices of tomato and a sprinkle of crispy jalapeños. Place a Portobello "bun on" top of each, gill-side down. Serve and enjoy.

Steps:

• Preheat the broiler. Remove the rolls from the packaging in one piece. With a serrated knife cut crosswise through the all of the rolls at once, to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut-side up on a sheet tray and broil for 2 minutes until lightly toasted. (If using slider rolls, separate the tops from the bottoms and place cut side up on the sheet tray, sides touching; broil as instructed). Set aside. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until just slightly softened. Add the ground sirloin and cook, breaking up into small pieces with a wooden spoon. Increase the heat to medium-high. Add the Worcestershire sauce, salt, and black pepper, and stir well to combine. Cook until the beef is no longer pink and the liquid from the pan has almost fully evaporated, about 8 minutes. Remove from the heat.   Preheat the oven to 375˚. In a small bowl, mix together the mayonnaise, ketchup, and mustard. Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles. Cover with the top half of the rolls. Brush the tops of the rolls all over with olive oil and sprinkle with everything bagel seasoning. Bake for 10 to 12 minutes or until the cheese is melty and the tops of the rolls are golden and toasted. Pull sliders apart and serve warm.