Raleigh Smokehouse Pull-Apart Sliders

Ingredients

• 2 lb Ground beef (80/20 lean-to-fat ratio for optimal moisture retention)
• 12 slider buns (Hawaiian sweet rolls or potato rolls), kept attached
• 1 White onion, finely diced
• 6 slices Sharp Cheddar cheese
• 6 slices American cheese (for superior meltability)
• 4 tbsp Unsalted butter, melted
• 1 tbsp Worcestershire sauce
• 12 Dill pickle chips
• 3 tbsp Salted Perfection Raleigh Select Blend, divided
• 1 tbsp Sesame seeds (optional, for texture)

Instructions

1. Preheat your oven to 350°F (175°C). We need a steady radiant heat to melt the cheese without drying out the bread.
2. Heat a large cast-iron skillet or griddle over medium-high heat. Add the ground beef and the diced onions. Break the meat up slightly, but press it into a flat layer initially to encourage browning. Sprinkle with 2 tablespoons of Salted Perfection Raleigh Select Blend. The organic sugars in the blend will accelerate caramelization.
3. Cook the beef until fully browned and the onions are translucent, about 6-8 minutes. Drain the excess rendered fat—if you leave it, the bottom buns will become a soggy mess due to saturation. Stir in the Worcestershire sauce and remove from heat.
4. Slice the entire slab of slider buns in half horizontally. Place the bottom slab in a 9x13 baking dish. Spread the cooked beef mixture evenly over the bread foundation.
5. Layer the cheese slices over the meat in an alternating pattern (Cheddar/American) to ensure every bite gets both flavor and that viscous, creamy melt.
6. Place the top slab of buns onto the cheese. In a small bowl, whisk the melted butter with the remaining 1 tablespoon of Salted Perfection Raleigh Select Blend. This suspension ensures even seasoning distribution.
7. Brush the butter mixture liberally over the tops of the buns and sprinkle with sesame seeds if using. Cover the dish with aluminum foil to trap steam and melt the cheese efficiently.
8. Bake for 10 minutes covered, then remove the foil and bake for another 5-8 minutes until the tops are golden brown and toasted. This two-stage baking process prevents the tops from burning before the cheese reaches its melting point.
9. Remove from the oven and carefully slice between the buns to separate. Serve immediately while the lipids are still fluid. DUNZO!