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
Method
- In a large mixing bowl, combine the ground beef, ranch seasoning, au jus mix, and pepperoncini juice. Mix gently until just combined to keep the burgers tender.
- Line a sheet pan with foil for easier cleanup, then evenly spread the beef mixture into a thin rectangle shape. I'm using a standard 11x17 sheet pan.
- Bake at 425°F for 12–15 minutes, or until fully cooked. (I usually do 13 minutes) The beef will shrink and release juices while cooking — this is completely normal. Just carefully drain the juices after cooking.
- Allow the beef to rest for about 5 minutes to let the juices redistribute, then top with cheese and return to the oven briefly until melted.
- Slice the buns in half, add the burger layer, then top with sliced pepperoncinis and your favorite toppings. (I love ranch dressing!) Cut into individual sliders and serve warm.
Nutrition
Notes
If desired, spread Pepperoncini Mayo over the burger buns. To make it, simply mix together these ingredients:
- 1/2 cup mayonnaise
- 2-3 tablespoons pepperoncini juice
- 1/4 teaspoon fresh cracked pepper