Bacon Cheeseburger Pickle Ranch Sliders (Printable Version)
Hawaiian rolls stuffed with seasoned beef, bacon, cheese, pickles, and homemade pickle ranch.
# Ingredients:
→ For the Pickle Ranch
01 -
120 ml mayonnaise
02 -
120 ml milk
03 -
1 packet ranch seasoning (about 1.5 tablespoons)
04 -
1 tablespoon finely chopped pickles
05 -
2 tablespoons pickle juice from the jar
→ For the Sliders
06 -
1 package King's Hawaiian sweet slider rolls (12-count, kept attached)
07 -
450 g ground beef (80/20 blend)
08 -
1 tablespoon steak or burger seasoning
09 -
6 slices American cheese
10 -
6 strips bacon, cooked and crumbled
11 -
12 pickle slices (about 1 per slider)
12 -
100 g freshly grated Colby Jack cheese (grated from a block, not pre-shredded)
13 -
2 tablespoons melted butter
14 -
1 tablespoon sesame seeds
# Steps:
01 -
In a small bowl, whisk together the mayonnaise, milk, ranch seasoning, finely chopped pickles, and pickle juice until smooth and the seasoning has fully dissolved. Cover and refrigerate while you assemble the remaining components.
02 -
Heat a large skillet over medium-high heat. Add the ground beef, season generously with steak or burger seasoning, and cook for 7 to 10 minutes, breaking it apart with a wooden spoon, until fully browned with no pink remaining. Drain off the excess fat.
03 -
Preheat the oven to 175°C (350°F).
04 -
Keeping the slider rolls attached as a single slab, use a serrated knife to slice horizontally through the middle, keeping the tops and bottoms intact as two whole pieces.
05 -
Place the bottom half of the rolls into a 23 x 33 cm baking dish.
06 -
Arrange the 6 slices of American cheese over the bottom buns, covering them edge to edge to form a moisture barrier that prevents sogginess.
07 -
Spread the cooked ground beef evenly across the cheese layer.
08 -
Drizzle a generous layer of pickle ranch over the beef, reserving the remainder for serving.
09 -
Sprinkle the crumbled bacon evenly over the ranch.
10 -
Set one pickle slice at each slider position across the tray.
11 -
Sprinkle the freshly grated Colby Jack cheese evenly across the entire surface. Grating from a block ensures a smoother melt.
12 -
Place the top half of the rolls over the assembled filling.
13 -
Brush the tops generously and evenly with melted butter, then sprinkle sesame seeds across the surface.
14 -
Bake for 15 to 20 minutes until the cheese is fully melted and the tops are golden and slightly crisp. If the tops brown too quickly, tent with foil for the final 5 minutes.
15 -
Let the sliders rest for 2 to 3 minutes to allow the cheese to set. Slice between each portion with a sharp knife and serve immediately with the reserved pickle ranch on the side for dipping.
# Notes:
01 -
The pickle juice is the secret ingredient. The brine acidity spreads tang throughout the entire sauce rather than concentrating it where the pickle bits land.
02 -
Pre-cooking and draining the ground beef separately removes rendered fat and prevents soggy bottom buns, the most common cause of greasy sliders.
03 -
An 80/20 ground beef blend is ideal; leaner blends dry out while fattier blends pool grease.
04 -
American cheese on the bottom melts smoothly and acts as a moisture barrier, while Colby Jack on top browns nicely and adds sharper flavour. Do not reverse them.
05 -
Always grate Colby Jack from a block, as the anti-caking agents in pre-shredded cheese prevent smooth melting.
06 -
Ideal for game day, tailgating, or parties, as the whole slab is easy to transport and serve.