1/2cupMarie’s Thousand Island Salad Dressing, divided
3-4slicesTillamook Sharp Cheddar Cheese, divided into squares
8-10large Iceberg lettuce leaves
4small tomatoes, sliced
1/2red onion, thinly sliced
Preheat oven to 450°. In a large bowl, mix beef, eggs, minced onion, garlic powder, salt and pepper just until combined; do not overmix. Place meat mixture on a large, parchment-lined baking sheet; shape into two, 6x8-in. rectangles, each about 1/2-inch thick. Bake 8-10 minutes. Turn the oven down to 350° and bake an additional 8-10 minutes.
Meanwhile, without separating rolls, cut them in half horizontally. Spread Thousand Island dressing evenly over bottom halves of rolls (optional). Lay down the lettuce leaves.
Blot meat with paper towels to remove excess fat; top meat with cheese, and return that portion of the buns/meat/cheese to oven. Bake until cheese has just melted, 2-3 minutes.
Place meat on bottom halves of rolls; spread with remaining 1/4 cup dressing (optional). Replace with top halves of rolls.
Gently cut the sliders so they are easy to pick up.
Allow guests to add their own sauces, red onions, pickles, and tomatoes.
Separate into 2 sections/plates and place on the board.
Fill small bowls with mustard, ketchup, pickles, and special sauce. Set on the board.
In the center, add a big bowl of watermelon.
Lay down the remaining condiments, and fill in open areas with cherries and strawberries.
TIP: Build the board, set out the plates on the board, and add the hot sliders right before serving, to ensure sliders are hot!