From the grill
Vidalia Cheeseburger Sliders
Sweet onion goes into the beef so every slider gets a little of it. Add cheddar, a pickle, and a soft Hawaiian roll. This version builds on Travis’s choice of Vidalia onions and sweet rolls.
- Makes
- 12 sliders
- Preparation
- About 20 minutes
- Cooking or chilling
- About 10 to 15 minutes
Get everything ready
Ingredients
12 sliders
What you need
Grill, spatula, instant read thermometer.
Time to cook
Method
Heat the grill
Preheat a clean grill for direct cooking over medium heat, about 375°F. Have a cooler area ready so you can move patties away from flare ups.
Shape the patties
Gently mix the beef with the onion, salt, pepper, and garlic powder. Divide into twelve equal patties, about ½ inch thick and a little wider than the rolls. Keep the onion pieces small so the patties hold together.
Grill the beef
Grill for roughly 4 to 5 minutes per side, turning carefully. Use the thermometer from the side to check the center of several patties. Ground beef must reach 160°F. Thickness and grill heat affect the time.
Add cheese and toast the rolls
When the patties have reached 160°F, add half a slice of cheese to each. Close the lid briefly to soften the cheese. Toast the cut sides of the rolls in the cooler area, watching closely because sweet rolls brown quickly.
Build the sliders
Put a patty and a pickle on each roll. Add mustard or ketchup and serve while warm. Use a clean platter for the cooked patties.
Before you make it
Main dish or snack?
Twelve sliders can make about four main servings at three each, or six lighter servings at two each with substantial sides. For an appetizer spread, start with one per guest and account for the other food. The planner offers the main course and lighter meal choices. See the slider portion guide for guest count examples.
Keep them together
Avoid large chunks of onion and heavy mixing. Chill the shaped patties while the grill finishes heating if they feel soft.
Feeding more people
Cook additional batches without crowding the grate. Increase the number of patties rather than making them thicker and assuming the same cooking time.
Cooking times and serving counts are estimates.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.