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Bacon Burger Sliders on Homemade Rolls #SundaySupper

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Howdy Partners!

Are you ready for some football?  Ok, football food?  You know that is my favorite part of football season.  Forget the game and give me some finger food!  Come on, you know what I am talking about.  I love making appetizers and mini foods that you can eat with your hand.  Yummers!  For #SundaySupper this week, our mission is to make tailgating foods and I have a fun one for you today!

Bacon Burger Sliders on Homemade Rolls

How cute is this little burger? I got the idea for these burgers from Wendy’s restaurant. My Husband kept seeing their bacon burger on pretzel rolls and he has been bugging me to go. I originally was going to make pretzel rolls, but timing wasn’t on my side. So I did the next best thing and made Sally’s Baking Addiction 30 minute pretzels. I turned her pretzels into homemade rolls. They are moist, light, fluffy and I added salt on top to give them a pretzel taste. Sally’s pretzels are one of my Husbands favorite recipes. When I first discovered her recipe we were eating pretzels weekly. It’s a fantastic recipe and goes great with my little bacon burgers!!
25 minute Homemade Rolls
I do plan on making traditional pretzel rolls in the near future but for now I stuck to what I know and what we like. The pretzels/rolls are super easy to make, no rising time involved. Just mix up the batter knead a few times and grab 2 oz. of dough and rolls into a ball and place on baking sheet. Here they are before they went in the oven.
25 minute Homemade Rolls
For the burgers, I used lean ground beef and lightly rolled them into 2 oz sizes. That is the perfect size for my 2 oz rolls. The key thing in making the burgers perfectly moist and not dried out is to not pack them tight when making them into a patty and placing a thumb print in the center before grilling. The thumb print prevents the burger from rising into a round ball, and it stays more flat like a burger would be. I was a little nervous about making a small burger, but they turned out moist and delicious. My Husband really loves them. Before I learned how to make a perfect burger my Husband didn’t care for them, but now he LOVES them and he almost loves these sliders. Yes I said almost, see why below the picture.
Bacon Burger Sliders on Homemade Rolls
Ok, now don’t get me wrong, he thought the burgers were really good, he loved them, well kind of. He said he doesn’t like sliders. He said he doesn’t understand a small burger. He doesn’t get why people like them. He said he prefers a normal size burger. He just doesn’t get it! Having a slider, lets you sample other goodies with out the guilt. Well unless you go overboard , which can be pretty easy when you have finger food!
Bacon Burger Sliders on Homemade Rolls
I almost forgot the most important ingredient, the bacon! I had to zip it up and add a slice of bacon to each burger. This gives them a nice salty taste, and besides it’s bacon! No excuse is really needed to make it. I use Oscar Meyers Center Cut Bacon which is 60 calories for two slices and I only used about a slice maybe less on each burger. And oh man were these burgers good!   I would sooooooo eat these again and soon!!  I served my burgers with a pickle and some baked salt and vinegar potato chips.  So good, so easy!!  We had 3 leftover from dinner, so my Husband took them to work the next day and he said he microwaved them for a few seconds and they were perfectly good! Yah, now you can have burgers for leftovers!!
Bacon Burger Sliders on Homemade Rolls

Bacon Burger Sliders on Homemade Rolls
 
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A moist, grilled mini beef burger topped with crispy bacon and served on light, fluffy homemade mini buns.
Serves: 8 burgers and 12 rolls
Ingredients
  • ***Burgers***
  • 1 lbs lean ground beef (96/4)
  • ½ tsp basil, dried
  • ¼ tsp. black pepper
  • ⅛ tsp. salt
  • 8 mini rolls (see recipe below)
  • 8 slices bacon, cooked (I used Oscar Meyer Center Cut)
  • ***For Rolls***
  • 1½ cups warm water (lukewarm, no need to take temperature)
  • 1 packet active yeast (2 and ¼ teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 2½ - 3½ cups bread flour (I used 2½ cups)
  • ¼ cup egg substitute or 1 large egg
  • Kosher Salt for sprinkling (I used Kosher Salt)
Instructions
  1. To make the burger ; in a bowl, add ground beef, dried basil, black pepper,and salt. Mix together until combined.
  2. Divide the ground beef mixture into 8 equal pieces (2 oz each)and form into a patty. But don't make it a tight patty. Place a thumb print on the top of the meat and refrigerate for 30 minutes, while you make the rolls.
  3. Place the burgers on grill and cook until done. About 5 minutes per side.
  4. Let the burgers rest for 5 minutes.
  5. To serve, cut buns in half and place burgers on bottom slice of bun and top each burger with a slice of bacon, broken in half. Add top bun over top of burger.
  6. ***For rolls***
  7. Preheat oven to 425F Degrees
  8. Line a baking sheet with parchment paper or Silpat; set a aside.
  9. In a large bowl add yeast and water; stir with wooden spoon. After 1 minutes, add salt and sugar; mix until combined. Add bread flour one cup at a time, mixing in between each cup. Add enough flour to where the dough pulls a way from the sides of the bowl (I used 2½ cups). Knead dough about 5 -10 times until soft and there is no more flour remaining in the bowl.
  10. Take off pieces about 2 oz in size and in the palm of your hand roll into a ball. Place dough onto baking sheet.
  11. Place the egg in a bowl and scramble with a fork, brush each piece of dough with the egg and sprinkle with salt.
  12. Bake in oven for 5 minutes; then turn the broiler on and bake for 5 more minutes until lightly golden.
  13. While rolls are cooling, grill your burgers.
  14. Roll recipe is from Sally's Baking Addiction
Notes
Please note that the recipe makes 12 rolls and 8 burgers.

I broke the calories down separately in case you want to make one or the other.

Calories per burger with bacon: 100, Fat: 4.3, Cholesterol: 35, Sodium: 167, Potassium: 0, Carbs: 0, Fiber: 0, Sugar: 0, Protein: 19

Calories per roll: 98, Fat: 0, Cholesterol: 0, Sodium: 203, Potassium: 7.8, Carbs: 19, Fiber: 1, Sugar: 2, Protein: 4

Total Calories for sliders: 198, Fat: 4.3, Cholesterol: 35 Sodium: 370, Potassium: 7.8, Fiber: 1, Sugar: 2, Protein: 23
Nutrition Information
Serving size: 1 burger and 1 roll
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Bacon Burger Sliders on Homemade Rolls
I hope my recipe directions sounds ok. Sometimes I tend to over think things and make it more confusing. You know what I mean when you keep changing something and it ends up more and more confusing? That’s how I am right now as I am writing this!

Anyway! I hope you like my mini sliders. We loved them and total time in and out is about 40 minutes, including chill time for the beef. This is a really fast appetizer that you can whip together at the last minute. I love recipes like that. I made these when I came home from work, and even with typing out the recipe, researching and testing the recipe, I was eating my burgers in less than an hour. I really think these will be a hit at your next tailgating party or just having as a week night dinner!  You can make a burger table.  Have the burgers on a plate, buns in a basket, bacon on the side with all of your condiments.  Totally fun!!!


I love this weeks mission and I am really excited to check out everyone’s recipes! LOVE Football food season!

Have a great Sunday!!!

Toodles,

Jennifer

Bacon Burger Sliders on Homemade Rolls
Sunday Supper Movement

Warm Ups (Appetizers):

Game Time (Main Dishes and Sides):

Overtime (Drinks and Desserts):

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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Comments

  10. I think I’m with your husband on the issue of sliders… That may be because I eat meals or snacks, but not appetizers or finger foods. That said, one of these sliders would be a perfect snack for me. The rolls sound really fabulous. I could see making them a little larger to work for regular burgers. (If I keep going with making my own everything, I’ll never get out of the kitchen!!) Too many good ideas out there!

    Reply

  26. Oh, I love sliders one reason is because you can eat more than one and they are also perfect for the kiddos 🙂 Yummy – thank you for sharing!

    Reply

  28. “You know what I mean when you keep changing something and it ends up more and more confusing?” —–Yes, I know exactly. I like to try to make recipe directions sound professional (because that’s how I was taught at a publishing company I used to work for), but then I worry that it sounds too sterile and not in a “fun, food blog” tone. I guess it’s a little different than the problem you’re having, but I struggle too!

    I am going to need to try those pretzel rolls. I’m not much of a baker, but you make it sound so easy. And you can bet that I will for sure be using them for sliders!

    Reply

    • It’s way better to sound professional then a mess like me! lol You know what is the hardest for me to give a description of? A sandwich! Everyone knows it’s something between two slices of bread, but to give a detailed description is hard. You know what I mean? Add ham to bottom piece of bread, top the ham with lettuce, top lettuce with tomato, add the top slice of bread with mayo side facing down onto the tomato. It’s crazy!!

      Reply

  32. I *love* sliders! Sliders are perfect because then you can have 3 without feeling guilty, if your husband must know! BTW are you using Easy Recipe? Within the ingredients and the directions, you can use the ! at the beginning of the line to create a bolded sub-heading to separate the components–ie, instead of **for rolls** you would type !For Rolls

    Reply

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