Little sliders

INGREDIENTS

Line a 10″ x 15″ jelly roll pan (or any pan with a lip) with parchment paper.
Mix ground chuck, 2/3 cup of the beef broth, salt and pepper together until mixture is easily spreadable.
Gently press and spread meat mixture into prepared pan until you form a thin even layer.
Using a knife, score each into 16 equal rectangles.
Use your finger to poke 5 holes in each patty.
Place in freezer for at least 1 hour. Remove frozen patties and set aside (still on the parchment paper).
Preheat oven to 450F.
Pour remaining beef broth (1 2/3 cup) into the jelly roll pan and spread minced onions over the entire bottom of the pan.
Allow to sit for 5 – 10 minutes so the broth can soak in to the onions.
If using slider rolls, separate the bottoms from the tops. If using dinner rolls, cut them in half so that they become buns.
If using cheese, divide each slice in half
Place frozen sheet of sliders on top of the onions/broth
Bake for 10 minutes until the meat has been steamed (they will turn brown)
Remove pan from the oven and place cheese on each patty (if using cheese). Place the top of the bun on top of the cheese.
Return the pan to the oven for 3 minutes or until the cheese starts to melt (make sure to not leave it in so long that the bun gets too toasted).
Place a pickle slice on each of the bottom portions of the bun
Use a spatula to scoop up each slider (with the onions underneath) and place on the bottom bun
Serve and enjoy!

Line a 10″ x 15″ jelly roll pan (or any pan with a lip) with parchment paper.
Mix ground chuck, 2/3 cup of the beef broth, salt and pepper together until mixture is easily spreadable.
Gently press and spread meat mixture into prepared pan until you form a thin even layer.
Using a knife, score each into 16 equal rectangles.
Use your finger to poke 5 holes in each patty.
Place in freezer for at least 1 hour. Remove frozen patties and set aside (still on the parchment paper).
Preheat oven to 450F.
Pour remaining beef broth (1 2/3 cup) into the jelly roll pan and spread minced onions over the entire bottom of the pan.
Allow to sit for 5 – 10 minutes so the broth can soak in to the onions.
If using slider rolls, separate the bottoms from the tops. If using dinner rolls, cut them in half so that they become buns.
If using cheese, divide each slice in half
Place frozen sheet of sliders on top of the onions/broth
Bake for 10 minutes until the meat has been steamed (they will turn brown)
Remove pan from the oven and place cheese on each patty (if using cheese). Place the top of the bun on top of the cheese.
Return the pan to the oven for 3 minutes or until the cheese starts to melt (make sure to not leave it in so long that the bun gets too toasted).
Place a pickle slice on each of the bottom portions of the bun
Use a spatula to scoop up each slider (with the onions underneath) and place on the bottom bun
Serve and enjoy!