Have you ever tried those baked slider sandwiches before with the sweet and sticky glaze, ham and melty cheese? They are absolutely decadent and delicious and I think I just raised the bar by making them into burger sliders! My son stopped in the middle of scarfing one of these down and declared
"I could live off these for the rest of my life"
Me too son, me too.
I swapped the traditional dijon for a spicy brown mustard in the glaze and used Golden Potato pillowy slider buns to soak up all of the buttery glaze.
Look at those buns!! Who could pass that up?
Ham & Swiss Slider Burgers
2 Tablespoons spicy brown mustard
8 Tablespoons melted butter
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Worcestershire Sauce
1 Tablespoon poppy seeds
1/4 cup brown sugar
1 pound ground chuck
1 pound ground sirloin
3 large garlic cloves, minced
2 teaspoons Kosher salt
2 Tablespoons vegetable oil
12 slices deli ham
12 slices swiss cheese
1 package Pepperidge Farm Golden Potato Slider Buns
Heat a gas grill to medium-high heat and set the oven to 350 degrees.
In a small mixing bowl, stir together the mustard, melted butter, onion powder, Worcestershire Sauce, poppy seeds and brown sugar.
To make the Burger Patties, add the chuck, sirloin, garlic and salt into a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 12 even patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook about 3-4 minutes. Flip the burgers over and top with ham and then cheese. Cover and cook another 3 minutes longer, or until the patties are medium rare and the cheese is melted.
Place the bun bottoms on a large foil lined cookie sheet and brush them with a very thin layer of the melted butter mixture. Place the bun lids on top and then brush the remaining butter over them. Place in the oven and allow to toast for 5 minutes, watching carefully to prevent burning.
To assemble the burgers, remove the buns from the oven and place the burger patties on top of each bun bottom, top with the bun lids and serve immediately with lots of napkins!