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Ingredients

Ingredients:
Olive oil spray
11 ounce Tube refrigerator crusty French loaf dough
18 ounces 96% lean ground beef
Salt and pepper, to taste
Green leaf lettuce (optional)
12 1/8-i Nch thick plum tomato slices (optional)
24 Dill pickle rounds (optional)
Ketchup or Dijon Mustard, to taste (optional)
3 slices (3/4 ounce each) 2 percent milk American cheese slices (optional)

Preparation

Remove the dough from the tube and place it on a cutting board. Cut it into 12 equal rounds (about 1-inch thick each). Place the rounds side by side (cut sides should be on the top and bottom) on the baking dish leaving about 3/4-inch between them. Press each, to flatten it slightly to about 2-1/2 inches in diameter. Transfer the sheet to the oven and bake the rolls for about 20-22 minutes until they are golden brown and no longer doughy in the center.

Place a sheet of waxed paper on a flat work surface. Divide the beef into 12 equal amounts. Roll each into a ball, packing the meat tightly, then press each into a 3-inch diameter patty. Season both sides of the patties with salt and pepper. Cover and refrigerate the patties until the rolls are cooked.

Meanwhile, preheat a grill to high heat. Arrange the lettuce, tomatoes, pickles, ketchup and/or mustard, if using, on a platter or in small bowls to accompany a platter big enough to hold 12 sliders. Cut the cheese slices in quarters, to make 4 even squares, if using.

Let the cooked rolls cool for about 2 minutes until warm. Cut each open to make a mini bun. Place the patties on the grill. Grill them about 45 seconds per side for medium rare or until desired doneness is reached. Add one cheese square to each durjng the last 20 seconds of cooking, if using.

Then place one patty on each bun. Transfer them to the serving platter. Serve immediately with optional ingredients, if desired.

Cook's Notes

Devin Says: It's better to use a glass baking dish instead of a metal one to bake the rolls so the tops and bottoms brown evenly. A dark pan will cause the rolls to brown quickly on the bottom. When making the patties, be sure to pack the meat tight so the burgers don't fall apart on the grill. When cooking burgers, never smash them with the back of the spatula—this will eliminate the juice, not the fat, guaranteeing a dry burger.

Nutrition Information

Calories: 113 ; Total Fat: 2 ; Saturated Fat: 1 ; Carbohydrates: 12 ; Protein: 11 ; Sodium: 187