White Trash Sliders

Ingredients

Core ingredients
Use the following quantities to make 12 sliders. Adjust proportionally for larger batches.

• 1 lb (450 g) ground beef — 80/20 for juiciness; avoid extra-lean blends to prevent dry patties.
• 12 small soft rolls — Hawaiian or Parker House-style for sweetness and butter absorption.
• 6 slices American cheese — halved to fit slider size; cheddar or Colby-Jack are acceptable alternatives.
• 6 slices bacon — cut into thirds after cooking to top each slider.
• 3 tbsp unsalted butter — melted, to brush tops for browning and flavor.
• 1 small yellow onion — finely diced and sautéed for sweet-savory notes.
• 1 tbsp Worcestershire sauce — adds umami to the beef.
• Salt and black pepper — about 3/4 tsp fine salt and 1/2 tsp freshly ground pepper, adjusted to taste.
• Optional: pickles, ketchup, mustard — provide contrast and acidity.

Shopping and quality tips
Choose fresh ground beef processed within 48 hours for best texture. If using pre-formed slider buns, check they are soft and not stale; stale buns should be brushed with melted butter and warmed to revive softness. When selecting bacon, choose center-cut or thick-sliced and render until just crisp to prevent overly greasy sliders. If you prefer a smokier profile, use smoked paprika (1/4 tsp) in the meat mix. For a cheesier finish, use 8 slices of processed cheese; it melts consistently between bun layers.

Equipment and prep

Essential equipment
Use tools that deliver consistent size and heat for uniform sliders.

• 12-slot baking dish or sheet pan — a rimmed sheet pan works well for broiling and baking multiple sliders.
• Mixing bowl — medium size for seasoning beef without overworking.
• Skillet or griddle — cast-iron preferred for even searing if you cook patties individually.
• Measuring spoons — for consistent seasoning.
• Sharp knife and cutting board — for dicing onions and slicing rolls if needed.
• Pastry brush — to apply melted butter to buns evenly.

Prep steps before cooking
Preheat the oven to 350°F (175°C) if baking assembled sliders, or preheat a skillet to medium-high for individual patties. Crisp the bacon first and reserve the rendered fat for sautéing onions if desired. Lightly toast the cut sides of the rolls for 30–60 seconds if you want a firmer interior to hold juices. Season the beef in a bowl with Worcestershire, salt, and pepper and mix briefly — overmixing makes tight, tough patties. Form 12 evenly sized patties by dividing the meat into 12 portions (about 1.3 ounces/36 g each) and gently shape them into thin discs so they match the bun diameter. Keep patties slightly larger than the bun to account for shrinkage.

Gathering Ingredients (photo-ready)

How to arrange ingredients for efficiency
Set ingredients within arm's reach in the order you will use them: buns, beef, cheese, bacon, butter, onions, condiments. This reduces handling time and ensures hot components go straight to assembly. Place raw meat in the coldest spot in the prep area until just before cooking to maintain texture. Keep cheese chilled until assembly to control melt; if you want a faster melt, cut it into smaller halves to fit slider dimensions. Position a wire rack over a sheet pan for bacon to drain and stay crisp while the onions and patties are prepared.
Plating and mise en place notes
Use a shallow baking dish or a rimmed sheet pan lined with foil for easy cleanup. If making multiple batches, stack pre-sliced cheese and pre-cut bacon pieces on separate plates covered with plastic wrap. Have a small bowl with a paper towel for blotting excess grease from bacon before placing on sliders. Keep a small container of warm melted butter for brushing the tops of buns immediately before baking to achieve a glossy, golden finish.
Image reference
The image shows the complete mise en place: labeled piles of ground beef, halved rolls, stacked cheese slices, cooked bacon pieces, sautéed onions in a small dish, and a ramekin of melted butter ready for brushing. This arrangement speeds assembly and ensures even distribution of toppings.

Preparation steps: meat, bacon, and aromatics

Forming and seasoning patties
Place ground beef in a bowl and add Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix briefly with clean hands until combined — stop as soon as the seasoning is evenly distributed. Divide into 12 equal portions and press into thin patties slightly larger than your buns because they will shrink when cooking. Make a shallow dimple in the center of each patty with your thumb to prevent doming and ensure even cooking.
Cooking bacon and onions
Cook bacon in a skillet over medium heat until just crisp but still pliable; drain on paper towels and cut into thirds. Reserve 1 tbsp of bacon fat for sautéing the onion for added flavor; if you prefer less bacon fat, substitute 1 tsp olive oil. Sauté finely diced yellow onion over medium heat until translucent and lightly caramelized, about 6–8 minutes. Salt the onions lightly toward the end to draw out moisture and intensify sweetness.
Make-ahead tips
Patties can be formed 1–2 hours ahead and refrigerated on a tray covered with plastic wrap; avoid refrigerating longer than 24 hours to prevent textural changes. Cooked bacon and sautéed onions store well refrigerated for up to 3 days; reheat briefly before assembly to refresh texture. Keep melted butter warm in a small bowl over a pan of hot water for easy brushing during assembly.

Cooking process: searing, baking, and melting (photo guide)

Searing patties for flavor
Heat a cast-iron skillet or griddle to medium-high and lightly oil if using a non-seasoned pan. Sear patties for 1 to 1½ minutes per side to develop a brown crust; because sliders are thin, aim for quick high-heat contact to lock in juices without overcooking. If using an oven-baked method, sear patties for 45–60 seconds per side to set the crust, then transfer to a sheet pan.
Assembling for the oven
Layer the bottom halves of the rolls in a rimmed baking dish close together. Place a seared patty on each bottom bun, top with a half-slice of cheese, then bacon pieces and a small spoonful of sautéed onions. Position the top buns, brush with melted butter, and tent loosely with foil. Bake at 350°F (175°C) for 8–10 minutes to warm through and melt cheese; remove foil and bake 2–3 more minutes to brown tops.
Skillet finishing alternative
After searing both sides, assemble two sliders per skillet and cover with a lid on low heat for 1–2 minutes to melt cheese and finish cooking. Monitor internal temperature: aim for about 160°F (71°C) for ground beef per safe-cooking guidelines. Let assembled sliders rest 2 minutes after removing from heat to redistribute juices and prevent soggy buns.
Image reference
Photograph shows a cast-iron skillet with seared mini patties, a sheet pan of assembled sliders ready for the oven, and a close-up of cheese melting over patties under low oven heat.

Assembly, finishing touches, and serving

Layering for texture balance
When assembling, prioritize textural contrast: bottom bun, patty, cheese, bacon, a small spoonful of onions, optional pickle, then top bun brushed with butter. Place cheese directly on the hot patty to encourage rapid melting and adhesion to the bun. Use minimal wet condiments (a thin swipe of ketchup or mustard) to avoid soggy buns; serve additional condiments on the side for guests.
Finishing techniques
Brush the top bun with melted butter just before baking for a shiny, golden finish. For added herb flavor, mix 1 tsp finely chopped parsley into the melted butter. If using sesame or poppy seeds, sprinkle them on immediately after buttering to help them adhere. For extra gloss, broil for 30–45 seconds while watching closely to prevent burning.
Serving recommendations
Cut sliders into groups of three or four for sharing, using a serrated knife to prevent crushing. Serve on a warmed platter to keep the buns soft. Offer a crisp side such as coleslaw or pickled vegetables to cut richness; a small bowl of spicy pickles or a tangy aioli complements the fatty bacon and cheese. If serving buffet-style, place a stacked tray of sliders under a low oven set to 150°F (65°C) to keep warm without drying for up to 30 minutes.

Variations and substitutions

Protein and cheese swaps
Substitute ground turkey or chicken for a leaner slider; add 1 tbsp olive oil or 1 beaten egg per pound to maintain moisture. For vegetarian options, use seasoned smashed black bean patties or cooked and seasoned portobello mushroom caps sized to the buns. Swap American cheese for Swiss, Monterey Jack, or pepper jack for heat; use smoked Gouda for deeper flavor.
Bun and bread alternatives
Hawaiian rolls provide sweetness, but dinner rolls, brioche slider buns, or potato rolls can be used. For a heartier bite, toast split mini brioche and brush with garlic butter (1 clove garlic mashed into 2 tbsp butter) before assembling. Gluten-free mini buns work, though they may require light toasting to prevent crumbling when handling juicy patties.
Flavor profiles and add-ins
Add 1 tbsp diced jalapeño to the sautéed onions for heat or incorporate 1/4 tsp smoked paprika into the meat for smoky depth. For a BBQ twist, brush patties with 1 tsp BBQ sauce before topping with cheese and bacon. To add acidity without condiments, include thin dill pickle slices under the bacon to maintain crispness between hot and cold layers.
Dietary modification tips
Reduce sodium by using low-sodium Worcestershire and unsalted butter; taste and adjust seasoning. For lower fat, drain patties briefly on paper towels and use nitrate-free center-cut bacon sparingly as garnish. When using plant-based meats, increase searing time slightly to develop browning and consider a slice of melting vegan cheese to replicate texture.

Storage, make-ahead, and reheating

Short-term storage
Store assembled cooled sliders in an airtight container in the refrigerator for up to 2 days. If storing components separately, cooked patties and bacon keep 3–4 days; sautéed onions keep 3–4 days in a sealed container. Keep buns at room temperature in a bread bag for up to 2 days to preserve softness; refrigerating buns can dry them out faster.
Freezing options
Flash-freeze cooled patties on a sheet tray for an hour, then transfer to a freezer bag with parchment between layers; frozen patties keep up to 3 months. For fully assembled sliders, wrap the baking dish tightly with plastic wrap and foil and freeze up to 1 month; when ready, thaw overnight in the refrigerator before reheating in the oven at 325°F (160°C) for 10–15 minutes, covered, then uncover for 5 minutes to refresh the crust.
Reheating for best texture
Reheat refrigerated sliders in a 350°F (175°C) oven for 10–12 minutes until internal temperature reaches 140–150°F, then broil 30–60 seconds for a golden top. For single portions, reheat in a skillet over medium-low heat with a lid for 2–3 minutes until cheese melts; this restores crispness better than a microwave. If microwave reheating is necessary, heat patties briefly and then toast buns separately to avoid sogginess.
Make-ahead for events
Partially assemble sliders (bottom bun, patty, cheese, onions) and refrigerate covered for up to 4 hours, then add bacon and brush tops with butter immediately before baking to serve hot and fresh.

Troubleshooting and pro tips

Preventing soggy buns
Soggy buns result from excess moisture or over-saucing. Lightly toast the cut sides of rolls and apply a thin layer of butter to create a moisture barrier. Place cheese directly on the patty rather than on the bun to reduce direct contact between juices and bread. Drain or blot bacon with paper towels before assembly to limit grease transfer.
Achieving even melt
Use thin cheese slices and assemble while patties are hot to promote quick melting. When baking, cover the tray loosely with foil for the first 8–10 minutes to trap heat and then uncover to finish browning. For stovetop finishing, cover the skillet for 1–2 minutes to create a steam environment that quickly melts cheese without overcooking the meat.
Flavor balancing
Balance richness with acid: add thin dill pickle slices, a dot of mustard, or a squeeze of lemon into a small side slaw. If sliders taste flat, a pinch more salt or a splash of Worcestershire brightens the profile. For high-fat batches, include a crisp, acidic side such as pickled red onions or a vinegar-based slaw to cleanse the palate.
Scaling and timing
When scaling up for crowds, cook patties in batches and keep them warm in a 200°F (95°C) oven on a wire rack over a sheet pan to avoid steaming. Set up an assembly station so one person cooks and another assembles to speed service. For 50+ sliders, double prep of bacon and onions ahead of time and reheat gently before finishing to maintain texture.

FAQs

Are White Trash Sliders the same as cheesy bacon sliders?
Yes. The term commonly describes small cheeseburger sliders topped with bacon and often caramelized onions on soft rolls; preparation focuses on quick searing, melting cheese while hot, and using buttery rolls for sweetness.
Can I use frozen patties?
You can, but thaw completely and pat dry to remove excess moisture before searing; frozen patties often release water and can prevent a good sear. For best crust and juiciness, use fresh or refrigerated patties shaped shortly before cooking.
How do I prevent overcooking thin patties?
Use high initial heat to sear for short intervals (about 1–1½ minutes per side), use a thin patty with a slight dimple to avoid doming, and monitor internal temperature; resting 1–2 minutes after cooking evens juices and prevents drying during assembly.
Can I prep ahead for a party?
Yes. Cook bacon and onions up to 3 days ahead. Form patties a few hours ahead and refrigerate. Partially assemble sliders (without top bun and butter) and finish baking just before serving for peak freshness.
What is the best cheese for melt?
American cheese melts most consistently for sliders; processed cheeses or thin slices of cheddar and Monterey Jack also work. For a smoky profile, use smoked cheddar or Gouda.
Are there vegetarian options that mimic texture?
Yes. Thick smashed black bean patties, seasoned lentil patties, or grilled marinated portobello slices provide similar mouthfeel. Use a melting vegan cheese to maintain the gooey element and lightly toast buns for structure.