Ingredients
Scale
- 1/2 cup ranch dressing
- 1 tablespoon hot sauce, or to taste
- 1 1/2 pounds ground beef
- 1 tablespoon ranch seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices bacon
- 1 (12 count) package Hawaiian rolls
- 8 slices Cheddar cheese
- 1/4 cup diced red onion
- 12 dill pickle slices
Instructions
- Mix ranch dressing and hot sauce in a small bowl. Set it aside.
- Combine ground beef, ranch seasoning, salt, and pepper in a large bowl. Shape the meat into two large rectangles, about 7 by 5 inches each.
- Cook bacon in a skillet over medium-high heat for about 10 minutes until crispy. Drain on paper towels, then chop.
- Preheat your outdoor grill to medium-high heat.
- Slice the package of Hawaiian rolls in half horizontally. Place them cut-side down on the grill for about 10 seconds to toast. Remove and set aside.
- Place the burger patties on the grill. Cook for about 4 minutes, then flip and cook for another 4 minutes, or to your preferred doneness.
- Top each patty with 4 slices of cheese. Cover the grill for about 1 minute to melt the cheese.
- Spread half of the ranch mixture on the bottom halves of the toasted rolls.
- Place the cheesy burgers on the rolls. Top with chopped bacon, diced red onion, and pickle slices.
- Drizzle the remaining ranch mixture over the toppings. Place the bun tops on the sliders.
- Cut into 12 individual sliders and serve.
Notes
- You can cook the burgers in a skillet if you do not have a grill.
- Adjust the amount of hot sauce to your taste.
- Let the bacon cool before chopping it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slider
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 70mg