The grill handles the main
A slider supper with the sides sorted
Sweet rolls, onion in the beef and two sides that keep out of the grill’s way. Make the slaw first, let the oven handle the beans and save the last stretch for the burgers.
Starts a fresh plan for six adults with regular portions and no requested leftovers. Replaces the menu saved in this tab. Change people and appetites in the planner.
- At the starting setting
- Six adults · One main · Two sides
- Cold side first, burgers last
- Each slider batch estimates 20 minutes of preparation and 10 to 15 minutes cooking. Twenty four patties may need several rounds, depending on the grate.
- Know the extra food
- 6 sliders beyond three each for six adults. Full side batches make about eight portions of each side.
The meal, together
What to make for six
These are the existing recipes in complete batches. Open each dish for its ingredients, method and individual cooking notes.
Vidalia Cheeseburger Sliders2 batches · about 8 main portions
Tangy Southern Slaw1 batch · about 8 side portions
Smoky Baked Beans1 batch · about 8 side portions| Dish | Make | Estimated yield | Extra beyond six |
|---|---|---|---|
| Vidalia Cheeseburger Sliders | 2 batches | About 8 main portions | About 2 portions |
| Tangy Southern Slaw | 1 batch | About 8 side portions | About 2 portions |
| Smoky Baked Beans | 1 batch | About 8 side portions | About 2 portions |
The extra food above comes from rounding up to whole recipes. It is not a second leftovers allowance. Serving counts are estimates and your actual portions may differ. Smaller groups still get whole batches, which can leave more food for another meal.
Change the guest count and see the batchesBefore you shop
Give every dish a place
Check cooking space, cold storage and clean serving tools before committing to the menu. More batches may need more pans or another cooking round.
- Grill around 375°F
- A direct cooking area and a cooler place for flare ups and rolls. Check how many equal patties fit without crowding.
- Oven at 325°F
- A shallow 2 quart dish for the beans, plus a skillet for the onion. Keeping beans in the oven leaves the grill for beef.
- Cold space and serving tools
- A large slaw bowl, refrigerator space, a spatula, food thermometer and separate raw and cooked platters.
Make room for the finish
A useful order of work
This is a preparation order, not a tested shared timetable. Read the individual recipes and leave room for your food, batches and appliances to change the finish.
Prepare first → chill at least 1 hour → serve cold
Prepare → bake 45 to 60 minutes → keep hot
Shape and refrigerate → grill in rounds → build and serve
Get the cold side out of the way
Make one full slaw batch and refrigerate for at least an hour. Read the bold dressing note before adding all of the seasoning.
Give the beans their own appliance
Prepare one batch in a shallow 2 quart dish and bake at 325°F as directed. Allow the recipe’s 45 to 60 minutes, then keep the finished beans safely hot if the grill needs another round.
Prepare equal patties
Make 24 patties of the thickness in the slider recipe. Keep the raw beef refrigerated while the grill heats. Keep rolls, slaw and cooked food away from raw meat and its tools.
Cook in rounds that fit
Grill without crowding. Check the centers from the side with a thermometer and cook ground beef to 160°F. The recipe time describes one cooking round, not every grill’s capacity for 24 patties.
Build a little at a time
Add cheese only once the beef is safely cooked. Toast rolls in the cooler area and watch the sugar brown. Bring out slaw in a smaller bowl and replenish the meal as people eat.
Shop once for the meal
Start with what is already at home
This grocery preview helps you check the cupboards. It is not the complete measured list. The planner combines every ingredient from the full recipe batches.
Build the full ingredient listReplaces the menu saved in this tab with these three dishes for six adults.
- Beef and rolls
- 3 pounds of ground beef and 24 Hawaiian sweet rolls. Beef and buns are already included in the recipes.
- Cheese and pickles
- 12 cheddar slices to halve and 24 dill pickle slices, plus serving condiments.
- Produce and beans
- One head of cabbage, 1 cup finely chopped Vidalia onion for the beef, another medium Vidalia onion for beans and three 15 ounce cans of navy beans.
- Pantry check
- Mayonnaise, vinegar, BBQ sauce, mustard, oil, sugar, brown sugar, paprika, garlic powder, salt and pepper. The planner gives the measured amounts.
Serve the meal, then put it away
Cook ground beef to 160°F. Use a clean platter for cooked patties. Keep the beans and cooked burgers at 140°F or above if held for serving, and keep slaw at 40°F or below.
Refrigerate perishable food within 2 hours, or within 1 hour when the air is above 90°F. Cool extra food promptly in shallow containers. Reheat leftovers to 165°F.
See USDA guidance on safe internal temperatures and cooling and reheating leftovers.
Bring it back next time
Keep the menu handy
Bookmark this page for another dinner. Print the menu sheet on paper or choose Save as PDF in your browser. The sheet includes this menu, amounts, equipment and preparation order.
For the full measured shopping list, build and print your plan. The full recipe methods stay on the separate recipe pages below. Planner choices and shopping checkmarks stay in this browser tab and may be lost when the tab closes.
The full recipes
- Vidalia Cheeseburger SlidersAbout 20 minutes preparation · About 10 to 15 minutes
- Tangy Southern SlawAbout 15 minutes preparation · Chill for at least 1 hour
- Smoky Baked BeansAbout 15 minutes preparation · About 45 to 60 minutes