PIONEER WOMAN CHEESEBURGER SLIDERS RECIPES

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.  
  

Steps:

• Mix together the mayonnaise, ketchup, and relish in a small bowl; set the special sauce aside.  Roll the beef into 12 small meatballs; set aside. Heat a large cast-iron skillet over medium-high heat until very hot, at least 2 minutes. Brush the skillet with oil. Working in three batches, add the buns, cut side down, and cook until golden, 30 seconds to 1 minute. Remove the buns to a plate. Brush the hot skillet with more oil and add 4 meatballs, evenly spaced in the skillet. Using the back of a metal spatula, press firmly to smash the meatballs into thin patties. Season with salt and pepper and sprinkle each with some of the onion; smash the onion into the patties with the back of the spatula. Let cook 1½ minutes until golden. Flip the patties and cook 1 minute. Arrange two pieces of the quartered cheese over each patty and cover the skillet until the cheese is melted and burgers are cooked through, 1 minute more. Remove the patties to a plate and keep warm. Repeat twice with the remaining meatballs, onion, and cheese.  Top the bottom buns with lettuce, tomato, and a smashed burger patty. Spoon about 1 teaspoon special sauce over each patty and sandwich with the top bun.