1 Pound Lean Ground Beef
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Cumin
1 Teaspoon Mustard Powder
1/2 Teaspoon Smoked Paprika
1 1/4 Cups Diced Onion (about 1 small onion)
3-4 Cloves Garlic, minced
1 (10-Oz) Can Diced Tomatoes and Green Chiles, drained
12 Slices Cheddar Cheese
12 Martin’s 12-Sliced Potato Rolls
8 Tablespoons (1 Stick) Butter
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Mustard
1 Tablespoon Sesame Seeds
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with non-stick cooking spray.
Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika.
Drain off any excess grease, if necessary. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
Slice both sheets of rolls the whole way through, so that you have top and bottom halves, keeping the rolls connected. (Martin’s 12-Sliced Potato Rolls are already sliced most of the way through, so you just have to slice enough to separate the top half from the bottom half).
Place bottom half of buns in the prepared pan. While beef is browning, toast the bottom buns in the oven for about 5 minutes. (This step, along with making sure the beef and tomatoes are fully drained helps prevent the sliders from getting too soggy).
Remove bottom half of buns from oven and top with beef mixture & sliced cheese. Finish off with the top half of the buns.
In a sauce pan over medium heat, mix together butter, brown sugar, Worcestershire sauce, mustard, and sesame seeds; stir until well-combined. Pour over the buns.
Bake at 350 degrees F for 25 minutes.
Remove from oven and split apart into 12 individual sliders. Serve.
Recipe adapted from: www.kevinandamanda.com