Baked Cheeseburger Sliders
Juicy, cheesy, and baked until perfectly melty, these baked cheeseburger sliders are everything kids love about a classic cheeseburger in a fun, easy-to-eat slider form. They’re made with seasoned ground beef, layers of melted cheddar cheese, and soft Hawaiian rolls that bake up golden and buttery in the oven.
Servings: 12 sliders
Ingredients
Sliders
- 1 ½ lbs ground beef
- 1 medium onion, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- ¼ cup mayonnaise optional for binding
Slider Assembly
- 1 package Hawaiin rolls with 12 rolls
- 8 slices cheddar cheese
- 2 tbsp butter, divided
- sesame seeds optional to sprinkle on top
Optional Burger Sauce
- ½ cup mayo
- 2 tbsp ketchup
- 1 tsp pickle juice from the brine of dill pickles
Instructions
- Preheat your oven to 350°F. Add 1 tablespoon of butter to a large pan over medium heat. Once melted, add the finely diced onion and cook until softened, about 3–4 minutes.
- Add the ground beef to the pan and break it up finely as it cooks. Once the beef begins to brown, add in the salt, pepper, garlic powder, and onion powder. Stir to combine.
- Continue cooking until the beef is fully browned. Drain excess grease, leaving just a small amount behind so the beef stays juicy (not dry)
- Stir in the Worcestershire sauce and cook for another 2 minutes. (Optional: Once the beef has cooled slightly, stir in 1/4 cup of Mayonnaise to help the meat bind together. You can leave this out if you'd like, the meat will just be a little looser when packing into the bread for the sliders).
- Prep the Hawaiian rolls. Keep them connected and slice the entire slab horizontally. Place the bottom half into a greased 9x13-inch baking dish
- Add 4 slices of cheddar cheese over the bottom layer of rolls. You may have to slice pieces off and rearrange to make sure the cheese is in an even layer.
- Spoon the beef mixture evenly over the cheese. Use a spoon or spatula to press it down firmly into an even layer so it stays together after baking. These make meaty sliders, but if you prefer a lighter version, you can leave a bit of the beef out and serve it on the side.
- Add the remaining 4 slices of cheddar cheese on top of the beef, then place the top half of the rolls over everything
- Melt the remaining 1 tablespoon of butter and brush it generously over the tops of the rolls. Sprinkle sesame seeds on top if desired
- Bake for 12–15 minutes, or until the cheese is melted and the tops are golden. Let them rest for 5 minutes and then slice into individual sliders to serve.
Notes
- Don’t skip draining the beef. Leaving too much grease can make the sliders soggy, especially once baked with the buns.
- Press the beef layer firmly into the rolls before baking so everything holds together when sliced. Compacting the beef helps the sliders hold together much better after baking. If you want the beef layer to feel more cohesive, add in the optional mayo once the meat slightly cools to help with binding.
- Let the sliders rest for 5 minutes after baking before slicing. This helps the cheese set slightly so the sliders stay together better.
Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 340mg | Potassium: 193mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
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