Sheet Pan Mississippi Burger Sliders
Sheet Pan Mississippi Burger Sliders take all the bold, savory flavors of a classic Mississippi roast and turn them into juicy, bite-sized burgers! These easy sliders are baked on a sheet pan for ease and convenience.
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If you love a Mississippi Pot Roast, you’ll love these easy weeknight sliders. The ground beef is mixed with that signature ranch, au jus, and pepperoncini combination and baked in a single layer on a sheet pan. Add cheese and you have sliders ready to go in under 20 minutes!
These Mississippi sliders are perfect for a party, game day, Super Bowl party or a quick Tuesday dinner. Serve with a side of Crispy Oven Baked Fries and you’re all set!
You’ve got to try Crock Pot Mississippi Chicken! I love that the chicken can be served over rice or potatoes, or piled on to buns for flavorful sandwiches.
What You Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Sheet Pan– 11×17 or similar size
- Foil– for easy clean up
- 2 pounds lean ground beef
- 1 ounce packet ranch seasoning
- 1 ounce packet au jus
- 2 tablespoons pepperoncini juice
- Jarred pepperoncinis, sliced
- 6-8 slices of cheese such as cheddar, pepper jack, provolone (optional)
- 12 count yeast dinner rolls
- Optional topping ideas: mayonnaise, ranch dressing, lettuce, tomato, sliced onions
How to Make It
Preheat oven to 425°F. Line an 11×17-inch (or similar-sized) sheet pan with foil for easy cleanup.
In a large mixing bowl, combine the ground beef, ranch seasoning, au jus mix, and pepperoncini juice. If desired, mix in chopped pepperoncinis for extra flavor.
Gently mix until just combined, then spread the beef mixture evenly onto the prepared sheet pan.
Bake for 12-15 minutes, or until the beef is fully cooked. *The meat will shrink, that’s normal
Let the burger rest for 5 minutes to allow the juices to redistribute. (there will be a lot of extra juices- also normal) If using cheese, place it on top and return to the oven for a couple of minutes until melted.
Prepare the buns: Using a long serrated knife, slice the slider buns in half lengthwise. Toast the bun, if desired.
Assemble the sliders: Using two large spatulas, transfer the cooked burger patty onto the bottom buns. Top with sliced pepperoncinis and any additional toppings such as mayonnaise, ranch dressing, lettuce, or tomatoes.
Slice into individual sliders, serve, and enjoy!
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Pepperoncini Mayo
If desired, whip up some pepperoncini mayo to spread over your burgers.
Mix together:
- 1/2 cup mayonnaise
- 2-3 tablespoons pepperoncini juice
- 1/4 teaspoon fresh cracked pepper
Tips
- While the meat may seem like a lot for a 12-pack of slider buns, it will shrink significantly in the oven, resulting in the perfect size once cooked.
- Let the meat rest for 5 minutes after baking to allow the juices to redistribute for a juicier burger.
- Line your sheet pan with foil for easy cleanup.
- Avoid overbaking, as the beef can dry out. Start checking at 12 minutes—it will continue cooking slightly as it rests.
- For extra flavor, chop up additional pepperoncinis and mix them into the beef before baking.
- Customize the buns by toasting, grilling, or brushing them with melted butter before serving.
- Add your favorite toppings such as ranch dressing, pepperoncini mayo, lettuce, tomatoes, onions, pickles, mustard
Try These Next
- Slow Cooker French Dip Sandwiches
- Italian Beef Sandwiches
- Cheesy Chicken Bacon Crescent Braid
- Crock Pot Kielbasa Potato Soup
- Buffalo Chicken Dip
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Sheet Pan Mississippi Burger Sliders
Equipment
- Sheet Pan 11×17 or similar
Ingredients
- 2 pounds lean ground beef
- 1 ounce packet ranch seasoning
- 1 ounce packet au jus
- 2 tablespoons pepperoncini juice
- Jarred pepperoncinis sliced
- 6-8 slices of cheese such as cheddar pepper jack, provolone (optional)
- 12 count yeast dinner rolls
- Optional topping ideas: mayonnaise ranch dressing, lettuce, tomato, sliced onions
Instructions
- Preheat oven to 425°F. Line an 11×17-inch (or similar-sized) sheet pan with foil for easy cleanup.
- In a large mixing bowl, combine the ground beef, ranch seasoning, au jus mix, and pepperoncini juice. If desired, mix in chopped pepperoncinis for extra flavor.
- Gently mix until just combined, then spread the beef mixture evenly onto the prepared sheet pan.
- Bake for 12-15 minutes, or until the beef is fully cooked. Do not over bake. The beef will shrink during cooking, this is normal. It will also release a lot of juices- also normal.
- Let the burger rest for 5 minutes to allow the juices to redistribute. If using cheese, place it on top and return to the oven for a couple of minutes until melted.
- Prepare the buns: Using a long serrated knife, slice the slider buns in half lengthwise. Toast them if desired.
- Assemble the sliders: Using two large spatulas, transfer the cooked burger patty onto the bottom buns. Top with sliced pepperoncinis and any additional toppings such as mayonnaise, ranch dressing, lettuce, or tomatoes.
- Slice into individual sliders, serve, and enjoy!
Notes
- 1/2 cup mayonnaise
- 2-3 tablespoons pepperoncini juice
- 1/4 teaspoon fresh cracked pepper
