Bacon Cheeseburger Pickle Ranch Sliders (Print Version)

King's Hawaiian slider rolls stuffed with seasoned ground beef, American and Colby Jack cheese, crispy bacon, pickles, and homemade pickle ranch.

# Ingredients:

→ For the Pickle Ranch

01 - 1/2 cup mayonnaise
02 - 1/2 cup 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 - 1 lb 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 - 1 cup freshly grated Colby Jack cheese (grated from a block, not pre-shredded)
13 - 2 tablespoons melted butter
14 - 1 tablespoon sesame seeds

# Instructions:

01 - In a small bowl, combine the mayonnaise, milk, ranch seasoning, finely chopped pickles, and pickle juice. Whisk until smooth and the ranch seasoning is fully dissolved. Cover and refrigerate while you prepare the rest.
02 - Heat a large skillet over medium-high heat. Add the ground beef and season generously with your favorite steak or burger seasoning. Cook for 7 to 10 minutes, breaking up the meat with a wooden spoon, until fully browned with no pink remaining. Drain off the excess fat.
03 - Preheat your oven to 350 degrees.
04 - Keep the King's Hawaiian rolls attached as a single slab. Using a serrated knife, slice horizontally in half, keeping the tops and bottoms intact as one piece each.
05 - Place the bottom half of the rolls in a 9x13 baking dish.
06 - Layer the 6 slices of American cheese over the bottom buns, covering them edge to edge. This creates a moisture barrier that prevents soggy buns.
07 - Spread the cooked ground beef evenly over the cheese layer.
08 - Drizzle a generous layer of the pickle ranch over the beef. Save the remainder for dipping later.
09 - Sprinkle the crumbled bacon evenly over the ranch.
10 - Add one pickle slice on top of each slider position across the tray.
11 - Sprinkle the freshly grated Colby Jack cheese evenly across the entire top. Make sure to grate from a block rather than using pre-shredded - it melts much better!
12 - Place the top half of the rolls over all the assembled filling.
13 - Brush the tops generously with melted butter, covering the entire surface evenly. Sprinkle sesame seeds across the buttered tops.
14 - Bake in the preheated 350-degree oven for 15 to 20 minutes until the cheese is fully melted and the bun tops are golden brown and slightly crispy. If the tops brown too quickly, tent with foil for the final 5 minutes.
15 - Let the sliders rest for 2 to 3 minutes after pulling from the oven to let the cheese set. Slice between each slider with a sharp knife and serve immediately with the remaining pickle ranch in a small bowl on the side for dipping!

# Notes:

01 - The pickle juice is the secret ingredient! It's what separates this from regular ranch with pickles thrown in - the brine acidity spreads tang throughout the entire sauce instead of concentrating it where the pickle bits land.
02 - Pre-cooking the ground beef separately drains off the rendered fat and prevents soggy bottom buns - this is the most common reason sliders turn out greasy!
03 - Using 80/20 ground beef is crucial - lower-fat blends dry out, while higher-fat blends pool grease. 80/20 is the sweet spot for juicy beef without sogginess.
04 - American cheese on the bottom melts smoothest and acts as a moisture barrier between the bun and beef juices. Colby Jack on top browns nicely and adds sharper flavor - don't reverse them!
05 - Always grate Colby Jack from a block rather than using pre-shredded - the anti-caking agents in bagged cheese prevent smooth melting.
06 - These sliders are perfect for game day, tailgating, or parties. The whole slab makes them easy to transport and serve!

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