Pull-Apart Cheeseburger Sliders

Everyone loves little mini cheeseburgers. But have you ever made them? Flipping a dozen (or more) little patties is maddening. Enter: our brilliant little hack. Instead of forming each individual slider, we go pull-apart style, using a loose cooked ground beef mixture that's seasoned like a good, juicy burger.

THE BEEF MIXTURE

The process is kinda similar to how you would cook taco meat—in a skillet with lots of seasoning. But instead of chili powder and cumin, you're using mustard and Worcestershire. Ketchup is a little controversial in the Delish kitchen, but it can be used here too.

THE CHEESE

We used sliced cheddar here, but American cheese works too, obviously. But, if you already have a half block of Monterey jack in your fridge, it's okay to just use that shredded. Key takeaway: Use whichever melty cheese sounds good to you on a burger. Whether it's shredded, sliced, stinky, sharp, or creamy makes no difference to us.

THE TOPPINGS

You do you. We add tomatoes and pickles cause we're basic like that. But caramelized onions and/or bacon would be freakin' amazing. So would queso... The only thing we wouldn't add is lettuce. Soggy baked lettuce would be sad. (We're already kinda pushing it by baking the tomatoes and pickles.)

THE BUNS

This all comes down to taste. You can go the pretzel route or you can keep it classic with white sesame buns. We believe potato buns are best though.

THE BAKE

Yes, the beef is already cooked once you assemble, but the cheese isn't melty and the tops aren't toasted. Trust us, the 10 minute baking time is nothing in long run and makes a HUGE difference. Especially considering the garlic butter that gets slathered on top.