CB’s Sliders

CB’s Sliders

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 20 servings

Serving Size: 4 per person



These sliders are easy to make and you don't have to mess around with all of those little tiny burgers! Kids love em and they make great finger food for parties.


  • 1 Pound Ground Chuck
  • 20 Dinner Rolls
  • American Cheese (or other favorite), sliced into 20 1-inch squares
  • Canola Oil Spray
  • Dry Seasoning
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon freshly ground black pepper
  • 1/2 Teaspoon course salt
  • 1/4 Teaspoon cumin
  • Toppings
  • Butter pickles
  • Sliced cherry tomatoes
  • Mayonnaise
  • Ketchup
  • Mustard
  • Relish


  1. Combine dry seasoning ingredients in a small bowl.
  2. In a large bowl, add the meat; sprinkle with the dry seasoning mixture and incorporate gently, making sure not to overwork the meat.
  3. Place the meat mixture in the center of a sheet pan that has been lined with parchment paper or foil
  4. Loosely cover meat with plastic wrap.
  5. Using a rolling pin or bottle, roll out the meat until it covers the surface of the pan and is about 1/4 inch thick.
  6. Using the parchment paper, lift the meat, and fold it in half lengthwise.
  7. Gently press the halves together, and re-cover with the plastic wrap.
  8. Refrigerate meant for at least 20 minutes to chill.
  9. Slice each dinner roll in half, and arrange rolls on a large square of foil; loosely wrap and seal.
  10. Preheat the grill to medium.
  11. Remove the meat from the refrigerator, and discard the plastic wrap.
  12. Using a pizza cutter or a sharp knife, cut meat into 20 2x2-inch squares.
  13. Use pan or the griddle portion of your grill to cook the onions until lightly browned.
  14. Remove onions from the heat and set aside.
  15. Place foil packet containing rolls over indirect heat, to warm.
  16. Add meat patties to grill and cook approximately 3 minutes per side, turning once.
  17. After turning the patties, top each with one square of cheese.
  18. Close the grill lid to melt the cheese.
  19. Place bottom halves of warmed buns on a serving plate and using a spatula and tongs, remove cooked patties from the grill and place one on each of the buns.
  20. Top with a teaspoon of grilled onions and the other half of the bun.
  21. Serve with condiments.


This recipe was prepared by Barry CB Martin on The Weather Channel - April 21, 2012

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