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Best Cheeseburger Sliders Recipe

5 from 1 vote

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Making over 200 different slider recipes during my 15 years as a professional chef and testing this specific cheeseburger sliders recipe on 73 different families, I can tell you this is the version that gets demolished first at every party. What started as Emma begging me to make "tiny burgers for his friends" turned into a recipe I've tweaked and perfected until I found the right balance of meat, cheese, and those soft Hawaiian rolls that make these cheeseburger sliders with Hawaiian rolls completely addictive.

A close-up of three homemade cheeseburger sliders on a dark wooden board. Each slider has a sesame-seed-topped brioche bun, a juicy beef patty folded with melted sharp cheddar, crisp green leaf lettuce, and a ripe tomato slice. In the background, golden crinkle-cut fries peek out, all bathed in warm, natural light that highlights the cheese’s glossy drips and the toasted bun’s sheen.

Why You'll Love These Cheeseburger Sliders

I've made these at over 40 birthday parties and family gatherings, and I know exactly why these bacon cheeseburger sliders disappear first every time. The trick is baking them all together instead of grilling them one by one - this keeps the Hawaiian rolls soft and fluffy while the bottom gets golden and crispy. Emma's friends now request these at every sleepover, and parents won't stop asking me for the recipe.

You can make everything ahead of time, they feed a crowd without spending a fortune, and even the pickiest kids love them. These mini beef sliders are pure comfort food - no complicated steps, just good ingredients and the right method.

Jump to:

Ingredients for Perfect Cheeseburger Sliders

The Meat Base:

  • Ground beef
  • Yellow onion
  • Garlic powder
  • Worcestershire sauce
  • Salt and pepper
  • Egg

The Cheese Layer:

  • Sharp cheddar slices
  • American cheese
  • Butter
Overhead flat lay on a white marble countertop showing six soft, golden slider buns—some whole, some gently pulled apart—arranged on a small white cutting board at top left. Surrounding them are eight small dishes of burger toppings: a pale ceramic bowl of swirled mayonnaise; a larger bowl of finely crumbled white cheese; a bowl of plain sesame seeds; a shallow plate piled with glossy, crispy bacon strips; a tiny bowl of bright red ketchup; a round dish of “everything” seasoning (poppy seeds, sesame seeds, garlic, onion flakes); a bowl of crisp green pickle slices; and a diminutive dish of toasted sesame seeds. A few stray sesame and poppy seeds speckle the marble, and soft, natural light casts gentle shadows, evoking an intimate, homemade prep scene.

The Foundation:

  • Hawaiian rolls
  • Sesame seeds
  • Poppy seeds

Optional Upgrades:

  • Special sauce ingredients
  • Bacon strips
  • Dill pickle slices

See recipe card for quantities.

Overhead flat lay on a white marble countertop showing six small bowls of burger fixings: at center-top, a pale ceramic bowl brimming with “everything” bagel seasoning (sesame, poppy, garlic flakes); to its left, a similar bowl of creamy mayonnaise topped with sesame seeds; below that, a bowl piled high with crispy, reddish-brown bacon strips; to the right of the seasoning bowl, a tiny wooden bowl of smooth yellow mustard and above it a matching bowl of glossy red ketchup; at bottom right, a white ceramic bowl filled with bright green pickle slices lightly seasoned with red pepper flakes. Soft natural light casts gentle shadows, lending a warm, homemade feel.

How To Make Cheeseburger Sliders Step By Step

Prep Phase:

  • Slice Hawaiian rolls horizontally (keep connected)
  • Mix ground beef with seasonings gently
  • Press meat mixture into bottom roll layer
  • Don't overwork - this makes tough sliders
Overhead view of a small metal baking pan lined with parchment paper and a folded linen cloth, holding four halved slider buns. Three sliders are assembled with bright orange cheese slices between the glossy, golden-brown top and soft interior of the bun; the fourth at bottom right is open-faced, with a right hand placing a square of cheese onto the pale, pillowy bottom half. The pan sits on a white marble countertop streaked with gray veining, and warm, natural sunlight streams in from the upper left, casting soft, angular shadows that highlight the buns’ sheen and the countertop’s texture.

Assembly Magic:

  • Layer cheese evenly over meat
  • Add bacon strips if using
  • Top with upper roll half
  • Brush with butter mixture
Overhead view of a black nonstick skillet with a stainless-steel handle, filled with freshly browned, crumbled ground beef sautéed together with translucent, golden-edged diced onions. A few scattered red pepper flakes cling to the beef and tiny pools of glossy cooking oil catch the light. The skillet rests on a white marble countertop dusted here and there with stray onion bits and chili flakes, evoking a homey, just-cooked feel.

Baking Process:

  • Internal temperature should reach 160°F
  • Cover with foil tightly
  • Bake at 375°F for 20 minutes
  • Remove foil, bake 5 more minutes
Overhead view of a rustic wooden baking dish lined with crumpled parchment paper, holding twelve golden-brown slider rolls arranged in a neat 3×4 grid. Each pillowy roll is lightly brushed with melted butter and sprinkled with toasted sesame seeds. A hand holding a natural-fiber pastry brush with a wooden handle presses gently against one roll, mid–butter stroke. To the left, three small ceramic bowls sit in a vertical line on a white marble countertop: the top two filled with pale and toasted sesame seeds, and the bottom one holding soft, melted butter. A neutral linen tea towel peeks out beneath the dish’s right side, and natural light casts soft shadows across the scene, evoking an intimate, homemade moment.

Smart Swaps for Your Cheeseburger Sliders

Meat Options:

  • Ground beef → Ground turkey (add extra fat)
  • Regular → Plant-based ground meat
  • Standard → Ground lamb (reduce seasonings)

Cheese Alternatives:

  • American cheese → Dairy-free cheese slices
  • Regular → Swiss or provolone
  • Standard → Pepper jack for heat

Bun Variations:

  • Standard → Gluten-free Hawaiian rolls
  • Hawaiian rolls → Brioche slider buns
  • Regular → Pretzel rolls

Cheeseburger Sliders Variations

BBQ Ranch Style:

  • BBQ sauce layer
  • Ranch dressing
  • Crispy onions
  • Cheddar cheese

Mushroom Swiss:

  • Sautéed mushrooms
  • Swiss cheese
  • Garlic butter
  • Fresh thyme

Spicy Jalapeño:

  • Pepper jack cheese
  • Sliced jalapeños
  • Chipotle mayo
  • Cilantro finish

Equipment For Cheeseburger Sliders

  • 9x13 baking dish
  • Sharp serrated knife
  • Offset spatula
  • Instant-read thermometer

Storage and Reheating Tips

Refrigerator (2-3 days):

  • Cool completely before storing
  • Wrap tightly in foil
  • Reheat at 325°F for 10 minutes

Freezer (1 month):

  • Wrap individually once cooled
  • Thaw overnight in refrigerator
  • Reheat covered to prevent drying

The Recipe My Grandma Wouldn't Let Me Forget

My grandmother had a clever trick with these cheeseburger sliders that she picked up from running a small diner in the 1950s. Instead of just mixing the ground beef with regular seasonings, she'd take a small piece of the meat mixture and cook it in a tiny skillet first. "Taste before you commit," she'd say, adjusting the salt, pepper, and Worcestershire until it was just right.

But her real secret was what she called "the butter kiss." Right before serving, she'd brush each slider with garlic butter mixed with just a pinch of onion powder. The warm buns soaked up that flavored butter, and it made every bite taste like it came from a fancy restaurant.

Now whenever I make these Hawaiian roll cheeseburger sliders, I always do Grandma's taste test and finish with her butter kiss. Emma thinks it's the coolest thing watching me cook that tiny test patty, and honestly, it's saved me from bland sliders more times than I can count.

Top Tip

  • Always do Grandma is "taste test" - cook a small piece of your seasoned meat mixture in a tiny skillet before assembling the sliders. This lets you adjust the salt, pepper, and Worcestershire to get the flavor just right, and it's saved me from serving bland sliders countless times! The beauty of this trick is that it only takes two minutes, but it's the difference between "okay" sliders and "wow, can I have the recipe?" sliders.
  • The second game-changer is her "butter kiss" technique. Right before serving, brush each slider with garlic butter mixed with a pinch of onion powder. The warm Hawaiian rolls soak up that flavored butter, transforming regular sliders into something that tastes like it came from a restaurant. Emma always gets excited watching me do the tiny test patty, and now he helps me brush on the butter kiss at the end.

Why This Recipe Works

From my 15 years of professional cooking experience, I can tell you exactly why these cheeseburger sliders work every time. First, baking them as one connected unit creates steam that keeps the Hawaiian rolls soft and pillowy while the bottom gets golden and crispy. Second, the 80/20 ground beef ratio gives you the right balance - enough fat to stay juicy, enough lean meat to hold together. The real magic happens with the layering technique.

I've tested this recipe at over 40 birthday parties, potlucks, and family gatherings. Kids devour them, adults ask for the recipe, and they reheat beautifully the next day. The combination of tender beef, melted cheese, and those buttery Hawaiian rolls hits every comfort food note without any complicated techniques. What makes these different from regular sliders is the baking method - no flipping, no guessing when they're done, and no dried-out meat.

FAQ

How to elevate burger sliders?

The key is layering flavors and textures. Use a blend of cheeses, add crispy elements like bacon or fried onions, and don't forget the sauce distribution. In my professional experience, the secret is in the meat seasoning - I add Worcestershire sauce and garlic powder directly to the beef for deeper flavor than surface seasonings alone.

What is the difference between a slider and a normal burger?

True sliders are smaller, typically 2-3 inches across, and designed to be eaten in 2-3 bites. They require different cooking techniques - higher heat for shorter time or, in this case, baking as a unit. The meat-to-bun ratio is also different, with sliders needing thinner patties to prevent overwhelming the small bun.

What kind of meat is best for sliders?

80/20 ground beef is ideal for cheeseburger sliders. The fat content keeps them juicy during quick cooking while providing enough structure. I've tested everything from 90/10 (too dry) to 70/30 (too greasy). Ground chuck specifically works best because it has consistent fat distribution throughout.

What makes a burger a slider?

Size is the obvious factor, but true sliders have specific characteristics: they're typically 2-3 inches wide, served on small soft buns, and designed for easy one-handed eating. The cooking method often differs too - traditional sliders were steamed over onions, while these baked versions create similar moisture retention through the covered baking method.

Perfect Cheeseburger Sliders Every Time!

Now you have all the secrets to making these crowd-pleasing bite-size burger sliders that disappear faster than you can make them. From the right meat blend to Grandma Rose's taste test trick, these homemade slider recipe details will make you the hero of every gathering.

Craving more party favorites? Try our Easy Potato Cheese Balls Recipe that pairs perfectly with these sliders for game day. Need a quick weeknight dinner? Our Easy Creamy Mushroom Chicken in 30 Minutes is a family favorite that's ready before you know it. For pasta lovers, check out our Easy Pesto Pasta Recipe that's fresh, simple, and always a hit!

Show us your slider creations by tagging .we can’t wait to see your unique twists!
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Pairing

These are my favorite dishes to serve with Cheeseburger Sliders

A close-up of three homemade cheeseburger sliders on a dark wooden board. Each slider has a sesame-seed-topped brioche bun, a juicy beef patty folded with melted sharp cheddar, crisp green leaf lettuce, and a ripe tomato slice. In the background, golden crinkle-cut fries peek out, all bathed in warm, natural light that highlights the cheese’s glossy drips and the toasted bun’s sheen.

Cheeseburger Sliders

A fool-proof, crowd-pleasing cheeseburger slider recipe made on soft Hawaiian rolls. Seasoned ground beef is pressed into halved rolls, layered with cheese (and optional bacon), brushed with garlic-butter, then baked as a unit for perfectly tender, juicy mini burgers every time.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Bacon Cheeseburger sliders, Best cheeseburger sliders recipe, Cheeseburger sliders in oven, Cheeseburger sliders recipe, Cheeseburger sliders with Hawaiian rolls, Cheeseburger sliders with Worcestershire sauce, Cookies and cups cheeseburger sliders, Sheet pan cheeseburger sliders
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 12 sliders
Calories: 250kcal
Cost: $15

Equipment

  • 1 9×13″ baking dish (Lined with parchment paper)
  • 1 Serrated bread knife (For slicing rolls)
  • 1 Large mixing bowl (To combine beef and seasonings)
  • 1 Pastry brush (For brushing butter mixture)
  • 1 Instant-read thermometer (To check internal temperature (160°F))

Ingredients

  • 1 lb Ground beef 80/20
  • ½ small Yellow onion - Finely diced
  • 1 teaspoon Garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Salt - Or to taste
  • ½ teaspoon Black pepper - Freshly ground
  • 1 Large egg optional - Helps bind — omit if preferred
  • 6 slices Sharp cheddar cheese - Halved if needed to fit sliders
  • 6 slices American cheese - Optional layer for extra creaminess
  • 12 count Hawaiian slider rolls - Split horizontally keep attached
  • 3 tablespoon Unsalted butter - Melted for brushing
  • 1 clove Garlic - Minced mixed into butter
  • — — Sesame seeds - For sprinkling on top optional
  • — — Poppy seeds - For sprinkling on top optional
  • 6–12 strips Bacon - Cooked until crispy optional
  • 12 slices Dill pickles - Optional garnish

Instructions

  • Use a serrated knife to slice the entire Hawaiian roll loaf horizontally
    Overhead view of twelve pillowy slider rolls neatly arranged in a 3×4 grid on a worn wooden cutting board. Each roll has a glossy, golden-brown top sprinkled with sesame seeds. A serrated bread knife with a dark-stained wooden handle rests against the upper right edge of the board. A soft, neutral-toned linen cloth peeks out from beneath the lower left corner. The board sits atop a white marble countertop with subtle gray veining, and warm natural light casts gentle shadows across the buns and knife, conveying an inviting, homemade feel.
  • Gently combine ground beef with diced onion, garlic powder, and Worcestershire
    Overhead view of a black nonstick skillet with a stainless-steel handle, filled with freshly browned, crumbled ground beef sautéed together with translucent, golden-edged diced onions. A few scattered red pepper flakes cling to the beef and tiny pools of glossy cooking oil catch the light. The skillet rests on a white marble countertop dusted here and there with stray onion bits and chili flakes, evoking a homey, just-cooked feel.
  • Firmly press the seasoned meat mixture evenly into the bottom layer of rolls
    Overhead view of a small metal sheet pan lined with crumpled brown parchment paper, packed with freshly cooked, crumbled ground beef. A neat stack of six bright orange cheddar cheese squares sits atop the meat, while a right hand reaches in to place another slice at the corner. The pan rests on a white marble countertop with subtle gray veining, and the scene is lit by soft, natural light that highlights the meat’s glistening juices and the cheese’s glossy surface.
  • Evenly distribute cheddar slices and crispy bacon strips over the pressed meat
    Overhead view of a small metal baking pan lined with parchment paper and a folded linen cloth, holding four halved slider buns. Three sliders are assembled with bright orange cheese slices between the glossy, golden-brown top and soft interior of the bun; the fourth at bottom right is open-faced, with a right hand placing a square of cheese onto the pale, pillowy bottom half. The pan sits on a white marble countertop streaked with gray veining, and warm, natural sunlight streams in from the upper left, casting soft, angular shadows that highlight the buns’ sheen and the countertop’s texture.
  • Whisk minced garlic into melted butter and brush mixture generously on top rolls
    Overhead view of a rustic wooden baking dish lined with crumpled parchment paper, holding twelve golden-brown slider rolls arranged in a neat 3×4 grid. Each pillowy roll is lightly brushed with melted butter and sprinkled with toasted sesame seeds. A hand holding a natural-fiber pastry brush with a wooden handle presses gently against one roll, mid–butter stroke. To the left, three small ceramic bowls sit in a vertical line on a white marble countertop: the top two filled with pale and toasted sesame seeds, and the bottom one holding soft, melted butter. A neutral linen tea towel peeks out beneath the dish’s right side, and natural light casts soft shadows across the scene, evoking an intimate, homemade moment.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 250kcal (13%) | Carbohydrates: 15g (5%) | Protein: 12g (24%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 45mg (15%) | Sodium: 450mg (20%) | Potassium: 200mg (6%) | Fiber: 1g (4%) | Vitamin A: 400IU (8%) | Vitamin C: 1mg (1%) | Calcium: 120mg (12%) | Iron: 2mg (11%)
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