Cheeseburger Sliders

Cheeseburger sliders with Hawaiian rolls are baked until the cheddar melts and the tops turn golden, with a buttery garlic glaze. Each mini sandwich gets seasoned ground beef, caramelized sautéed onions, and crunchy pickle slices for classic burger flavor in a slab.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 24 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Lean ground beef

2 lb lean ground beef Use lean for less grease inside the sliders.

Slider rolls

24 slider rolls, such as King’s Hawaiian Keep as a single slab so the top and bottom halves stay together.

Cheese

10 slices American or sharp cheddar cheese Use cheese slices so they melt evenly between layers.

Pickles

24 pickle slices pickle slices Drain briefly if very wet to prevent soggy layers.

Onion

1 onion, sliced and sautéed Sautéed onions add sweetness and burger-like depth.

Olive oil

2 tbsp olive oil For sautéing the onions and building flavor.

Garlic powder

1 tsp garlic powder Season the beef; also works with the garlic-forward butter topping.

Onion powder

1 tsp onion powder Rounds out the beef seasoning.

Salt and pepper

salt and pepper, to taste Season the beef and balance the finished sandwiches.

Butter topping

4 tbsp melted butter Brush over the tops for golden, buttery crust.

Sesame seeds

1 tbsp sesame seeds, for topping Optional but adds a classic bun look and light crunch.

Equipment

1 sheet pan

Method

Preheat and cook the beef

Preheat the oven to 350°F and lightly prep a baking dish or sheet pan for the rolls.
Cook the ground beef in a skillet, breaking it into crumbles, and season with salt, pepper, garlic powder, and onion powder until browned.

Build the sliders

Slice the slab of slider rolls horizontally into two halves without separating them, then place the bottom half in a baking dish.
Layer the cooked beef, American or sharp cheddar cheese, sautéed onions, and pickle slices over the bottom half, then place the top half of the rolls over everything.

Glaze, bake, and finish

Brush the tops with melted butter and sprinkle with sesame seeds.
Bake for 20 minutes at 350°F until the cheese is melted and the tops are golden, then slice into individual sliders.

Notes

For the best texture, keep the rolls as one slab so the steam bakes everything evenly, and use cheese slices that fully cover the beef layer. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat at 325°F until warmed through. Freezing isn’t recommended for the soft rolls. For a lower-fat option, use leaner ground beef (or swap in ground turkey) and pat any excess grease from the cooked beef before assembling.