Cheeseburger Sliders Recipe

There’s something incredibly satisfying about the classic flavors of a cheeseburger – juicy beef, melty cheddar, fluffy buns, and that irresistible hint of onion and garlic. But sometimes, you don’t want to fuss with full-size burgers or grilling. Enter: cheeseburger sliders. These bite-sized, oven-baked beauties are perfect for sharing, and trust me, they’ll be the first thing to disappear at any gathering.

They’re easy to make, full of flavor, and have that perfect balance of gooey cheese and savory beef on soft, golden-baked dinner rolls. Plus, the melted butter and sesame seeds on top make them feel a bit like you’re biting into a mini gourmet burger. Let’s dive in and make these little delights!

this RECIPE

A little story: How these sliders became a family favorite 🍔

The first time I made these cheeseburger sliders was for a game-day party. I was looking for something that would be quick to serve, easy to eat with one hand, and satisfying enough to keep everyone happy while cheering on their team. When they came out of the oven, golden brown with melty cheese peeking out, I knew I had something special.

What I didn’t expect was how quickly they’d vanish! The tray was empty within minutes, and people were asking if there were more. Since then, these sliders have become a go-to recipe anytime I’m hosting. They’re nostalgic, remind me of backyard burgers, and are just as enjoyable to make as they are to eat. And the best part? You don’t even need a grill. Just pop them in the oven and watch them transform into something spectacular.

Let’s talk ingredients: The essentials for delicious cheeseburger sliders

• Lean Ground Beef – Using lean ground beef (90/10 or 93/7) means you’ll get less grease in the pan, which is key for sliders that aren’t overly oily. The beef stays juicy without being messy. If you’re out of beef, ground turkey works too, though the flavor will be lighter.
• Onion – Finely diced onion brings a subtle sweetness and a bit of texture to the sliders. Yellow onion is best for that classic burger flavor, but you could also use white onion if that’s what you have.
• Cheddar Cheese – Both sliced and shredded cheddar cheese make these sliders ooey-gooey and full of flavor. I love using medium cheddar for a nice balance of melt and sharpness, but you can try sharp cheddar if you prefer a bolder taste.
• Dinner Rolls – Soft dinner rolls are ideal here, giving each slider a tender, pillowy base. Hawaiian rolls add a slight sweetness, but any soft roll will work as long as they’re small and squishy!
• Mayonnaise – Mixing mayo into the beef mixture might sound surprising, but it adds a creamy texture and keeps the meat from drying out. You won’t really taste the mayo; it’s there as a little “secret ingredient.”
• Sesame Seeds – For that classic “burger bun” look and a bit of extra flavor, sprinkle sesame seeds over the tops before baking. Totally optional, but they make the sliders feel special.

Kitchen gear: What you need (and what you can skip)

To make these sliders, you don’t need a whole lot of fancy equipment. Here’s what’ll come in handy:

• Large Skillet – This is for cooking the beef and onions. If you have a non-stick skillet, that’s great for easy cleanup.
• Rimmed Baking Sheet – A baking sheet with edges will hold the sliders in place and prevent any melted cheese or butter from dripping into the oven.
• Spatula – You’ll use this to break up the beef as it cooks, and then later to help spread the beef mixture over the rolls.
• Basting Brush – For brushing melted butter over the tops of the rolls. If you don’t have one, you can use the back of a spoon to drizzle the butter instead.

Step-by-step: My foolproof method for cheeseburger sliders

1. Preheat the oven to 350˚F. While it’s heating up, butter the bottom of your rimmed baking sheet. This prevents the sliders from sticking and gives the rolls a bit of a golden crust.
2. Cook the beef and onions. In a large skillet over medium-high heat, add 1/2 tablespoon of olive oil. Once it’s hot, add your diced onion and let it soften for about 2 minutes. Then, add the ground beef and break it up with a spatula. Season with salt, pepper, and garlic powder. Cook until the beef is no longer pink, stirring occasionally.
3. Drain the fat and add the mayo. Tilt the skillet to one side and spoon off any excess fat. This step is important to keep the sliders from getting greasy. Stir in 1/4 cup of mayo to the beef mixture, which will make the beef creamy and help it hold together when layered on the rolls.
4. Assemble the sliders. Slice your dinner rolls in half, keeping the bottoms and tops in one piece if possible (this makes assembly easier). Place the bottom halves on your buttered baking sheet, then cover them with a layer of sliced cheddar cheese.
5. Add the beef mixture. Spread the beef mixture evenly over the cheese layer, using the back of a spatula to press and even it out. Sprinkle the shredded cheddar on top of the beef layer for that gooey, melted-cheese effect.
6. Top with the roll tops. Place the top halves of the rolls over the beef and cheese layers, cut-side down. Brush melted butter over the tops of the rolls and sprinkle with sesame seeds.
7. Bake. Pop the sliders into the oven and bake for 12-15 minutes, or until the tops are golden and the cheese is melted. Keep an eye on them toward the end – you want the cheese to be fully melted but the rolls to stay soft and golden.

Fun twists to try for your sliders

• Spicy Kick – Add a teaspoon of hot sauce or a pinch of red pepper flakes to the beef mixture for a bit of heat. Top with pepper jack cheese for an extra spicy twist!
• Vegetarian Version – Substitute the ground beef with plant-based ground “meat” for a meat-free version. It cooks up similarly, so just follow the same instructions.
• Seasonal Add-Ins – For a fall-inspired twist, add a few thinly sliced pickles or a spoonful of caramelized onions to the sliders before adding the shredded cheddar.
• Regional Touches – For a “California” twist, add a few slices of avocado just before serving. For a “Southwest” version, add some chopped green chilies or roasted red peppers to the beef mixture.

Serving and presentation ideas

These cheeseburger sliders are perfect for parties, game days, or even as a casual dinner. Serve them right on the baking sheet for a rustic, no-fuss presentation. If you’re feeling fancy, arrange the sliders on a large platter and garnish with a few sprigs of parsley for color. Toothpicks can be handy for easy grabbing and also give a “mini burger” feel.

For sides, consider pairing them with crispy potato wedges, a tangy coleslaw, or a fresh green salad to balance out the richness. And don’t forget some ketchup, mustard, and maybe even a bit of chipotle mayo for dipping!

drink pairings

Looking for the perfect drink to go with these sliders? Here are a few fun ideas:

• Iced Arnold Palmer – A half-and-half mix of iced tea and lemonade provides a refreshing contrast to the richness of the beef and cheese.
• Sparkling Lemonade – The bubbles and citrus in sparkling lemonade cut through the cheese and make each bite feel lighter.
• Cold Brew Iced Tea – A black or green iced tea gives a subtle, refreshing taste that balances the sliders nicely without overpowering.
• Fruit-Infused Water – If you’re looking for something super light, try chilled water infused with lemon, mint, and cucumber.

Storing and reheating tips

If you have leftovers (though they usually vanish fast!), store them in an airtight container in the fridge for up to 3 days. To reheat, place the sliders in a 350˚F oven for about 10 minutes, or until warmed through. This keeps the buns from getting soggy and helps the cheese melt again. You can also microwave them, but the buns may soften a bit more.

Adjusting for different serving sizes

This recipe makes 24 sliders, which is great for a crowd. But if you’re cooking for a smaller group, you can easily halve the ingredients and bake them in a smaller pan. For a larger gathering, double the recipe and use two baking sheets – just make sure to rotate them in the oven for even baking.

Potential pitfalls and helpful tips

• Greasy Beef – Make sure to drain the fat after cooking the beef to avoid soggy sliders.
• Cheese Overflow – Don’t go too heavy on the cheese, or it may melt out and make a mess.
• Bun Separation – Try to keep the buns together in one sheet as you slice; it makes assembly much easier.

Give these cheeseburger sliders a try!

These cheeseburger sliders are the ultimate crowd-pleaser, bringing classic burger flavors to a bite-sized snack that’s perfect for any occasion. I hope you’ll give them a try and make them your own with some of the variations I’ve suggested. Happy cooking!

FAQ

1. Can I use pre-cooked ground beef?
Yes, but it won’t have the same freshness. Add a bit of olive oil to keep it moist.

2. Can I skip the mayo?
Sure! The sliders will still be tasty, just slightly less creamy.

3. What other cheese can I use?
Swiss, pepper jack, or American cheese work well, depending on your taste.

4. Are these sliders freezer-friendly?
Yes! Freeze them before baking and then bake from frozen, adding an extra 5 minutes to the cooking time.

5. Can I make these sliders gluten-free?
Absolutely – just swap the dinner rolls for your favorite gluten-free rolls.

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