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
Hi Natasha, I want to make about 120 of these for my daughter’s graduation party. Do you have suggestions for making a large quantity? Most important, how do I reheat all at once? It wouldn’t be convenient to microwave each one for 10-15 seconds. Thank you so much for your help!!
Hi Michelle! Wow! That’s a lot of sliders, and I love it!! If you have more than one oven or a large one, this will help the process, but you will likely need to bake these in batches and keep them warm if you have one oven. Luckily, the bulk of the work can be done ahead of time and refrigerated until you’re ready to reheat.
Hi Natasha,
I have made these and they are delicious! Also like you said it’s a great dish to make ahead and easy to serve without standing near a hot grill cooking burgers.
Thanks for another great recipe!❤😊
A good make-ahead dish is a huge win! I’m so glad you enjoyed it too!
I make these a lot. Add chopped bacon, relish.
Yummy! I’m so glad you enjoyed it!
These were delicious thanks for sharing! Will be making these again! I preheated my oven at 350 degrees set my timer for 15 min. They browned too much next time I will keep a check on the them probably 10 min will be long enough.
I’m so glad you enjoyed these!
I made these tonight using your dinner roll recipe and they were amazing. I have a son who is gluten intolerant so I used all purpose einkorn to make the dinner rolls and still followed your recipe exactly. They came out perfect. The softest dinner rolls I have ever had and light and fluffy even though einkorn has a lot less gluten in them (thus can be eaten by many gluten intolerant people). Thank you so much for this recipe. I will be using it often.
Thanks for your great review, Tia. I’m glad that you were able to make a gluten-free version of this recipe and thanks for sharing that with us.
Great sliders! I did a half recipe and used yellow mustard instead of the mayo. Also used Hawaiian rolls. Otherwise no changes, it’s good as written. I like that your recipe calls for browning the beef in a skillet first then assembling. I was thinking the filling might fall out, but it all stays together. Yum! Thanks for sharing!
Thanks for your wonderful comments and review, Patty! Glad you enjoyed the recipe and it was a success!
I set a 1″ cutting board behind the rolls on the counter. I rested the tip of the knife on the board to keep the back half of the rolls evenly cut and judged the front half at 1″ as I sawed throught them to keep the top and bottom slices even.
Thank you so much for sharing that with me, Sherry!
These were a hit!! So easy to make!! The only problem I had was that I could not cut the bread in half straight. It was way off but still good.
That’s just awesome! Thank you for sharing your wonderful review, Martha!
Hey Martha, after reading your comment, I stuck two toothpicks in the ends and both sides of the rolls in the middle as a ‘guide’ to cutting the bread. I sliced right about the toothpicks. It wasn’t perfect, but it helped.
I added some salt, pepper, and garlic to the melted butter on top of the buns before the sesame seeds for an extra bit of flavoring. These have now become a highly requested meal from my picky eaters!
Sounds good! Thanks for sharing that with us, that makes it tastier!
I love these. I added steak sauce to mine for an extra kick. I also used everything seasoning on the top to give it even extra flavor.
Yum! That sounds delicious! Thank you so much for sharing that with me.
Another favorite for my family! You always are my go to! 🙂
Thank you!
Glad to hear that and thank you so much for sharing!
Made these cheeseburger sliders for my son’s graduation party. They were so easy to prepare the night before and pop into the oven right before the party. They were a huge hit! Everyone asked for the recipe. Even the school principal, who attended several graduation parties throughout the day, texted me to say the sliders were the food highlight of his day.
Yay, that is awesome! Thank you so much for sharing your great feedback with us, I’m glad it was such a hit!
I’d like to make 350 of these for a graduation party. Do you think it would work to put in fridge unbaked over night, then bake them day of party and transfer to a roaster to stay warm for a 3 hr party? I was thinking separating layers of sandwiches with tin foil? Any better ideas?
Hi JK, they sure can! Please see the section in the recipe titled: “Can I Make these Ahead?”
I only have ground turkey.. Will that be ok to use in replace of chop meat????
Hi Cindy, I haven’t tried using chicken or turkey for this recipe. I imagine it would work fine too, and please share with us how it goes if you try it!
Hello! I made these using ground turkey. They are still very delicious. Although I only made half (12) of the recipe, I still used the same amount of seasoning, since ground turkey is very bland and requires a lot of seasoning to be flavorful.
These were delish! How many sliders to a serving? I see the nutritional facts but I can’t find the serving size.
Hello Tamikia, it really depends and it varies from household to household.
These were SO good! It was noted in the recipe that these reheat well. In fact, my family liked these so much better the next day that next time I’ll probably just make them a day ahead, then serve reheated! Also of note, I have 2 kids who are allergic to eggs and cannot eat mayonnaise. I made half with the mayo and half without. The ones with mayo were better, but they were also good enough without that next time I will probably omit the mayo altogether. (In fact, if Natasha has egg substitution suggestions for this or any of her other recipes, I’d love to hear them!!). Thanks for another delicious recipe!
Hi Sarah, the mayo helps with the creaminess and texture. If you want to make it next level, use mustard instead of mayo. It gives the meat an even better flavor. One of our readers wrote in saying, “If you want to make it next level, use mustard instead of mayo. It gives the meat an even better flavor.”I hope this helps
Thank you! I will try that next time!
Great for our big family gatherings. FYI, Hellman’s makes a vegan, egg-free Mayo. There are other brands, as well.
Made this tonight for my husband and son who are fussy eaters. Other than leaving out the onion, the recipe was a huge hit! I will definitely be making this again! Thank you!
You’re welcome!! I’m so happy you enjoyed that, Anne!
I made these last night for dinner and I can’t wait for leftovers! Such an easy and fun meal!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
Great idea! I would like to serve these for a graduation party. Do you have any tips to keeping warm without becoming soggy?
Hi Kathy, please see this note in the recipe: “Bake uncovered, so the rolls don’t sweat and become soggy.” the same rule applies to reheating — keep it uncovered. I haven’t tried keeping it warm, but it does reheat really well.
Have you had your party yet? I’d like to do for a grad party as well and just wondered what worked for you?
Made this tonight they were very good loved them its a keeper enjoyed with a friend for her birthday
I’m so glad you all enjoyed it! Happy Birthday to your friend!