Total Time
1 hr
30 min
20 min
You can make these mini-burgers on an outdoor grill but you might need to adjust the cooking time


crescent roll dough

4 oz

all-purpose flour

2 tsp, for rolling out dough

table salt

¾ tsp, divided (or to taste)


¼ tsp

garlic powder

¼ tsp

uncooked 93% lean ground beef

1 pound(s)

cooking spray

4 spray(s)


10 tsp

chili powder

tsp, chipotle-variety

hamburger pickle chips

20 chip(s)


  1. Preheat oven to 400ºF.
  2. Unroll dough and form into a ball; roll dough into a thin sheet on a lightly floured surface. Cut 10 (2 ½-inch) circles from dough, collecting scraps and rerolling dough as needed. Place circles on a nonstick baking sheet and sprinkle with 1/4 tsp salt (and optional seasonings of your choice); bake until golden, about 8 minutes. Remove from pan; cool on a wire rack. Slice cooled rolls in half to make 10 tops and 10 bottoms.
  3. Meanwhile, prepare sliders. In a medium mixing bowl, combine remaining 1/2 tsp salt, paprika, and garlic powder. Add beef and gently knead to combine; divide into 10 portions. Flatten each portion into a 2 ½-inch patty, about ½-inch thick.
  4. Coat a large stovetop grill pan with cooking spray; heat over medium heat. Arrange burgers on pan, making sure not to crowd them; cook until well-browned on bottom, about 6- 8 minutes. Flip burgers; cook until meat is cooked through, about 4 minutes more.
  5. To serve, stir together ketchup and chili powder in a small bowl. Serve burgers on rolls, each spread with 1 tsp ketchup mixture; top each with 2 pickles (and any other zero Point toppings such as sliced onion, sliced tomato, and lettuce).
  6. Serving size: 1 slider



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