Cheeseburger Sliders are juicy, cheesy and beefy – everything we love about classic burgers! These sliders are quick and easy, make-ahead, and reheat really well so they’re perfect for meal prep or gatherings. Watch the video tutorial and you’ll be craving them until you make them.
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We made these Cheeseburger sliders for our daughter’s 5th birthday party and we loved not having to stand over the grill to make traditional burgers. I made them earlier in the day which was amazing and took the stress out of making food for a large crowd. The kids were crazy about these cute little hamburger sliders and they disappeared so fast!
P.S. You can easily cut this recipe exactly in half (keeping the baking instructions the same) to feed a smaller family.
The Best Rolls for Sliders:
To make these burger sliders, use a 24-pack of dinner rolls (or 2 smaller 12-packs). We love the King’s Hawaiian Roll brand for making sliders and our favorite flavors are original Hawaiian Sweet and Savory Butter. You can also use homemade dinner rolls.
The Best Ground Beef for Cheeseburger Sliders:
Stick with lean ground beef – either 90/10 (10% fat content) or 93/7 (7% fat content). You can use ground beef with a higher fat content if that is what you have on hand since you will be spooning out the extra fat and liquid.
Tips for Making Hamburger Sliders:
- Spoon out the excess fat and liquid release from the beef so you don’t end up with soggy buns.
- Lining the bottom buns with cheese and covering the beef with cheese seals in the juiciness of the beef without making the buns too moist.
- Apply the sesame seeds as soon as you brush on the butter and they will stick better to the buns.
- Bake uncovered so the rolls don’t sweat and become soggy.
Can I Make these Ahead?
Yes! Sliders can be pre-made even a day ahead then covered and refrigerated. If baking from chilled sliders, add an extra 3 minutes or so when baking, or until hot and the cheese is melted.
Sliders also reheat really well. To reheat sliders: microwave each slider uncovered 15-20 seconds or just until the beef is heated through and cheese is melted.
What to Serve with Sliders:
Sliders are so fun because they can be served as an appetizer, lunch, or main course for dinner. We keep it simple and serve sliders with chilled dill pickles. They are also amazing with Baked Potato Wedges. Because these have the classic profile of cheeseburgers, try dipping them into homemade burger sauces, or use your favorite condiments like ketchup, mayo, and mustard.
Watch How to Make Sliders Video Tutorial:
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Want More Slider Recipes?
Tell me about your favorite slider recipes in the comments below. We are always looking for delicious new ideas. P.S. If you haven’t tried them, you can also make juicy meatball sliders! Also, let me know if you have any specific recipe requests.
Cheeseburger Sliders (Easy, 30-min Recipe)
Ingredients
- 2 lb lean ground beef, (90/10 or 93/7 fat content)
- 1/2 Tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 large yellow onion, finely diced
- 1/4 cup mayonnaise
- 8 slices medium cheddar cheese
- 6 oz medium cheddar, shredded (or used more sliced cheese)
- 24 dinner rolls, (or use 2 packs of 12)
- 2 Tbsp unsalted butter, melted, plus more to grease baking sheet
- 1 Tbsp sesame seeds
Instructions
- Preheat oven to 350˚F. Butter the bottom of a rimmed baking sheet.
- Place a large skillet over medium/high heat with 1/2 Tbsp olive oil. Add diced onion then 2 lbs ground beef and break up with a spatula. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Sautee over medium/high heat, breaking up the beef and cook just until cooked through then remove from heat.
- Tilt skillet to spoon off and discard excess fat. Stir 1/4 cup mayo into the ground beef.
- Cut buns in half. Place bottom half of dinner rolls on buttered baking sheet and line bread with sliced cheese. Spread ground beef mixture evenly over the sliced cheese, using the back of a spatula to square off the edges. Cover the ground beef with 6 oz of shredded cheddar.
- Place the top of buns, cut-side down, over the burgers. Brush tops with 2 Tbsp melted butter and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I have made these several times and always a hit!!
I have sense added crumbled bacon and a pickle to each slider. I feel you need a tad more mayo to the point of hamburger sticks together better.
Hi Natasha!!! Is there a substitute for the mayo? Is it very noticeable? Thx!
Hi, it will still work without the mayonnaise. Some of my viewers have reported using mashed avocado or mustard for flavor and moisture. I’ve also read some readers tried yogurt.
We so loved this recipe we like putting Big Mac sauce on takes it to the next level!!
I’m so glad you loved these, Doris!
There are 2 kinds of Hawaiian rolls. The dinner rolls that are “big and fluffy” 17 oz and the mini dinner rolls. Do you know which one you used? I want to have enough meat to cover. Thanks
I used the standard size, the pack was 12 oz.
Wanting to make these for Christmas dinner. While in a big box store we found ground beef hamburger sliders (already the right size for the slider bun). Would these work you think?
Are they plain? If yes, you can season both sides with salt, pepper, and garlic powder before cooking. You can also brush with a little melted butter and Worcestershire for more flavor.
Hi Natasha! What is a serving size? The recipe makes 24, would a serving be 2 sliders? These are delicious, I made them last night and they were a huge hit!
I’m so glad you all love this recipe! The serving size is 1 slider.
I want to bring this to a party that is about 20 mins away…ok to bake and put foil over for traveling or will the rolls get soggy? Any suggestions? Thanks!
Hello! Yes, you can bake them, cover with foil, and travel 20 minutes. Bake them fully, then uncover for the last 5–10 minutes so the tops dry and let them cool 5–10 minutes uncovered before transporting then cover it loosely with foil. Enjoy!
Can I use American cheese slices or would that be too runny?
Hi Dale, we prefer cheddar, but American cheese will work also. It’s more processed cheese, so it may have less flavor, but one of our readers mentioned they enjoyed it!
Can I do the beef day before and assemble next day? How best to prep day before
Hi Lori! See my recommended make ahead instructions above.
Delish! Halved the recipe to make just 12 sliders. Used everything bagel seasoning instead of just sesame seeds. Highly recommend!
Thank you for sharing that with us! Great to hear that you enjoyed the sliders!
Hello, Natasha. Can I use ground chicken instead of beef?
Hi Solvita! That would be fine to use another ground meat. Chicken is more lean so the mesh will be drier.
Love this receipe!!
We add dill pickle slices once out of the oven, YUMMY!!!
Fun, easy, quick weeknight dinner that everyone likes! We added thinly sliced “fast food” pickles–perfect.
Yum! Both my 5 and 6 year old loved it. My 6 year old requested a squirt of ketchup on his. Me and my 5 year old ate it as is. They even liked it after I told them there were onions in it lol. That’s how you know it’s good!
That’s wonderful, Moriah! It’s definitely a huge success when the kids approve.
I added a scoop of relish to the meat mixture!! Yummy
Great idea! Thank you so much for sharing that with me.
Thank you! These are a crowd pleaser in our house!
Hey Natasha! Can we use potato dinner rolls for this recipie?
Hi Aisha! Yes, they would work great!
Could I freeze the meat mixture after cooking?
Hi Virginia! That would be fine to freeze it.
Can’t wait to try. I love cheeseburgers. As I live alone, I like that I can reduce the recipe in half and reheat.
I hope you enjoy these sliders!
These are a winner in our house, my Grandson 7 years olds request these every time i come to there house, he loves them, i cook according to recipe, I might try bacon next time,Thank you for sharing Natasha, Love all your recipes
That’s great, Laura! So happy it’s being enjoyed.