2 pounds 80/20 ground beef

1 1/2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

12 seeded slider rolls (two sets of connected six rolls, 12 in a package)

1 cup prepared Special Burger Sauce

1 tablespoon of butter if you can’t find seeded rolls

1 tablespoon sesame seeds if you can’t find seeded rolls

3 tablespoons yellow or white onion, minced fine

24–36 thin dill pickle slices (2–3 per sandwich depending on size)

4 ounces in weight iceberg lettuce, shredded (about 4 cups)

12 slices white American cheese slices

These sandwiches come together quickly, so have everything prepared and measured out before beginning, including the Special Burger Sauce recipe.

Preheat oven to 375 degrees F. Place two racks in the upper third and bottom third of the oven.

Spray a sheet tray with kitchen pan spray and line two more sheet trays with parchment paper.

Measure out the two pounds of beef into two one-pound sections and place each on the sheet tray with the kitchen pan spray and press each into a rectangle that is exactly one inch wider on all four sides of each six-pack of rolls. Our rolls were 6X8 connected into two six-packs, so we pressed our rectangles into two 8X10 rectangles. This will account for shrinkage. Once baked, they will be the same size as the rolls. Divide the salt and pepper over both sections of beef before baking.

Place two six-packs of roll bottoms on one sheet tray, cut facing up, and two sections of tops on the other tray, cut facing down.

Divide half the special sauce among the 12 bottoms.

If your rolls were not seeded, brush the tops with butter and sprinkle on the sesame seeds.

Place the meat pan and roll-top pan into the oven (Meat on bottom rack, rolls on top rack) and after five minutes, remove roll tops. Set the time for ten more minutes then remove the beef (total of 15 minutes).

While the meat finishes cooking, flip the seeded tops over and divide the rest of the special sauce on the cut side of each.

After cooking for 15 minutes, remove the pan with the beef pour off, and discard the fat. Then divide the 12 slices of American cheese over the two sections of cooked beef, letting a little hang over all four sides. OK if a little bit overlaps the center. Place back into the oven for one minute to melt the cheese.

Remove from the oven and using one or two large spatulas, lift each section of cooked beef and cheese and set atop each six-pack of roll bottoms.

Top each individual burger with onions, pickles, and lettuce.

Separate the roll tops from each other and place one over each of the 12 burgers.

Use a sharp knife and cut between each row until you have separated all 12 burgers.

Serve immediately.

*adapted from a family feast