• 2 lb local Ground Beef from Dogwood Market
• 1/2 Tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 large yellow onion, finely diced
• 1/4 cup mayonnaise
• 8 slices medium cheddar cheese
• 6 oz medium cheddar, shredded (or used more sliced cheese)
• 24 dinner rolls or hawaiian rolls, (or use 2 packs of 12)
• 2 Tbsp unsalted butter, melted, plus more to grease baking sheet
• 1 Tbsp sesame seeds

Preheat oven to 350˚F. Butter the bottom of a rimmed baking sheet.

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Place a large skillet over medium/high heat with 1/2 Tbsp olive oil. Add diced onion then 2 lbs ground beef and break up with a spatula. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Sautee over medium/high heat, breaking up the beef and cook just until cooked through then remove from heat.

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Tilt skillet to spoon off and discard excess fat. Stir 1/4 cup mayo into the ground beef.

Cut buns in half. Place bottom half of dinner rolls on buttered baking sheet and line bread with sliced cheese. Spread ground beef mixture evenly over the sliced cheese, using the back of a spatula to square off the edges. Cover the ground beef with 6 oz of shredded cheddar.

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Place the top of buns, cut-side down, over the burgers. Brush tops with 2 Tbsp melted butter and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown.

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Tips for Making Hamburger Sliders:

• Spoon out the excess fat and liquid release from the beef so you don’t end up with soggy buns.
• Lining the bottom buns with cheese and covering the beef with cheese seals in the juiciness of the beef without making the buns too moist.
• Apply the sesame seeds as soon as you brush on the butter and they will stick better to the buns.
• Bake uncovered so the rolls don’t sweat and become soggy.