Cheeseburger Sliders (Baked Sliders Recipe) - The Cookie Rookie® (2024)

4.56 from 472 votes

Author: Becky Hardin

For the Cheeseburgers

• ▢ 2 pounds lean ground beef
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon kosher salt
• ▢ 2 teaspoons ground black pepper
• ▢ 1 tablespoon olive oil
• ▢ ½ white onion diced
• ▢ 12 slider-sized Hawaiian rolls (1 package)
• ▢ 12 (¾-ounce) cheese snack bars any flavor — I used Borden

For the Glaze (Optional)

• ▢ ¼ cup unsalted butter melted (½ stick)
• ▢ ½ teaspoon kosher salt
• ▢ 2 tablespoons brown sugar
• ▢ 3 teaspoons Worcestershire sauce
• ▢ 2 tablespoons Dijon mustard
• ▢ ½ tablespoon sesame seeds

• Preheat oven to 350°F

• Combine the beef and spices in a bowl.

  2 pounds lean ground beef, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 2 teaspoons ground black pepper

• Press the beef into the bottom of a 9×13-inch baking dish into a flat and even layer.

• Bake for 20 minutes. Drain the liquid and set aside.

• In a large skillet set over medium-high heat add the olive oil. Add in the diced onion and stir to coat. Cook until onion is translucent and fragrant. Drain excess oil fully and set aside.

  1 tablespoon olive oil, ½ white onion

• Slice the rolls in half lengthwise. Place the bottom half in the same baking dish.

  See Also

  Peruvian Empanadas Recipe: Golden Brown Juicy Beef Parcels

  12 slider-sized Hawaiian rolls

• Top the bottom half of the rolls with the cooked beef, then the onions, then slices of cheese in a single layer. Top with the top half of the rolls.

  12 (¾-ounce) cheese snack bars

• In a small bowl combine the melted butter and all other ingredients for the butter topping. (optional, see note)

  ¼ cup unsalted butter, ½ teaspoon kosher salt, 2 tablespoons brown sugar, 3 teaspoons Worcestershire sauce, 2 tablespoons Dijon mustard, ½ tablespoon sesame seeds

• Brush the tops of the rolls liberally with melted butter (or pour it over) mixture and sprinkle the sesame seeds on top.

• Bake for an additional 20 minutes, or until the bread is toasted and the cheese is melty.

• Slice into individual sliders and serve hot. Enjoy!

• The Sesame Butter is optional. You can use as little or as much as you’d like. It helps to keep the bread from getting too dry and toasted. Alternatively, you can tent the dish with foil to keep the tops from burning.
• Check the internal temperature of the meat in the center of the pan with an instant-read thermometer. Use my burger temperature chart to find the perfect temp for you!

Storage:Store cheeseburger sliders in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating

Took the show for superbowl!

My husband said over and over again these are the best sliders he’s ever had. After reading the reviews, I purposely undercooked the burger to medium. I was careful to use a small amount of the sauce, and I used a fresh pan to bake the sliders, once assembled. I also cooked them at 425 for 12 minutes and they came out perfect!!

I made these for dinner this evening and I agree that they were a mess all the way! I went by the instructions and the bottoms were hard as a rock. I cooked them in a thick glass baking dish. They were soggy, tasteless and just not good. I’m becoming weary of these online recipes! I regret the money that I put into this! If you’re thinking about making these, DON’T!!

I made these last week and since then my husband hasn’t stopped asking when I am making them again!! Absolutely delicious!!

I made these today but I seasoned the meat to my liking before cooking and used ghost pepper Monterey Jack, sautéed onions and pickles on top of the meet. I used light glaze on top with sesame seeds and I used a tent foil on top of the sliders while they were cooking as some of the commenters said there’s burned or were too dry. They turned out perfect, husband and kids loved them.

These were a mess all the way around to meat not done. To the temp off. To the buns sticking, to the buns being too crispy. It was a deconstructed burger by the end.

Hi Briana, we’re sorry to hear you didn’t enjoy this recipe! The glaze is intended to be brushed lightly on the rolls, not coat them like a sauce. This could be why they turned out soggy!

These sliders are so simple to make and taste so good! The mixture that goes on the top of the buns make it that much better. Will definitely be adding these to our normal rotation

We’re sorry to hear that, Justin! All ovens are different, so I suggest getting an oven thermometer to double-check your oven is at the right temp!

Made this for my party of 3 fam. I only had fresh ground beef on hand so I cooked that with seasonings and sautéed onions and garlic. Then I did everything else nearly as you described (some temp changes as I was trying to bake fries at the same time). I even threw in some of the spare burger buns we had on hand and added the beef to it with the rolls. The glaze is so creative and tasty!! My varsity football son ate half the tray 😂This is so good! I love a recipe where I can let it roast and do its thing for a bit while I socialize or clean. Thank you for sharing this with us!!

Last edited 5 months ago by Gigi M