...
Go Back
–+ servings
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
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%)
Tried this recipe?Pin it on @Pinterest