Sara's Sliders on Homemade Dill Bun

Sara Andrea


Social distancing due to COVID-19 has really put a halt to eating out. The family has been craving something special so I put this little recipe together to give us that restaurant eat out feel. DELICIOUS! No complaints and it's fun for everyone to stack their own mini burger towers!


☆☆☆☆☆ 0 votes

50 Min
45 Min
Stove Top



  • 2 Tbsp
    active dry yeast
  • 1 1/8 c
    warm water (115 degrees)
  • 1/3 c
    vegetable oil
  • 1/4 c
  • 1
  • 1 tsp
  • 1 tsp
  • 3 c

  • 2 lb
    ground beef (i use 85% lean, use 93% for a leaner burger)
  • 2
  • 1/2 c
    minced red onion
  • 1/2 c
  • 2 Tbsp
    worcestershire sauce
  • 1 tsp
    garlic powder
  • 1 tsp
    salt (flakes is best but can use any)
  • 1/2 tsp
  • 1/2 tsp
    dried oregano

How to Make Sara's Sliders on Homemade Dill Bun


  1. Mini Dill Buns: Dissolve yeast in warm water, in a large bowl. Stir in oil and sugar, let stand for 5 minutes. Whisk together egg, salt, and dill and add to yeast mixture. Add flour using a rubber spatula. On a floured surface, knead dough until smooth and elastic (about 5 minutes). Add additional flour if too sticky. Divide into 12 equal pieces, roll each one into a ball. Place on greased baking sheets (6 on each sheet), 3 inches apart. Cover and let rest for 20 minutes. Heat oven to 420 degrees. Bake on center rack for 10-12 minutes, or until golden brown. Place buns on wire rack to cool.
  2. Hamburger Mixture: Combine all ingredients for burger (ground beef, eggs, onion, breadcrumbs, worcestershire sauce, garlic powder, salt, pepper, oregano).
  3. Cook Burgers: Oil cast iron pan with olive oil and place in oven at 400 degrees to preheat. Divide hamburger mixture into 12 equal portions and shape. Take cast iron pan from preheated oven and place on medium high heat on the stove. In batches, cook patties making sure not to overcrowd the pan. Cook for 3-4 minutes, flip and cook for an additional 3 minutes. Reserve patties on a plate until all patties are cooked. Then return all patties to the pan (it's okay to stack them) and place back in oven for 5 minutes.
  4. Serve: Slice dill buns and place patties between buns. Serve with choice of condiments. Two mini buns per serving. I like to do a classic cheeseburger for one: cheddar cheese, lettuce, ketchup, mustard. The second mini burger is topped with BBQ sauce and bacon.

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