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Baked Cheeseburger Sliders

By Martis Guleryan Updated

In short: Brown seasoned ground beef with onion, layer it with cheddar and pickles in a pan of Hawaiian rolls, brush the tops with garlic butter and sesame seeds, and bake at 350°F for about 20 minutes. Makes 12 sliders in about 40 minutes.

  • 40 min
  • 12 sliders
  • Easy
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A pan of baked cheeseburger sliders on Hawaiian rolls with melted cheese and sesame seeds, one slider pulled apart
Illustrative AI-generated photo.

Why you’ll love this recipe

Cheeseburger sliders turn a dozen burgers into one pan of food you can carry to the table. The sweet rolls, salty cheese and tangy pickles hit the same notes as a drive-in cheeseburger, and the garlic butter top gives them a bakery shine.

  • Makes 12 with one pound of beef.
  • No grill needed — the oven does the work.
  • Easy to make ahead for parties and game day.

Keeping food safe at parties

Sliders tend to sit out on a buffet, so a couple of rules are worth knowing. Cooked food should not stay at room temperature for more than 2 hours, or more than 1 hour if it is above 90°F, such as at an outdoor cookout. After that, refrigerate it or throw it out.

To keep a second pan hot, hold it covered in a 200°F oven and bring it out when the first one runs low. Reheated leftovers should reach 165°F (74°C) in the center.

Ingredient substitutions

Instead ofYou can use
Hawaiian rollsAny soft dinner rolls or brioche slider buns sold in a connected slab.
Cheddar or American cheesePepper Jack for heat, or Swiss with sautéed mushrooms.
Ketchup and mustard3 tablespoons of burger sauce (mayonnaise, ketchup and relish stirred together).
Stack of cheeseburger sliders with pickles and melted cheddar on a board

Baked Cheeseburger Sliders

Prep
10 min
Cook
30 min
Total
40 min

Ingredients

Servings
12 sliders

Beef filling

Sliders

Garlic butter topping

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven

    Heat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

  2. Step 2: Cook the beef

    In a 12-inch skillet over medium-high heat, cook the beef and onion with the salt, garlic powder and pepper for 7–8 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F (71°C). Drain off the fat, then stir in the ketchup and mustard.

  3. Step 3: Slice the rolls

    Without separating the rolls, slice the whole slab in half horizontally with a long serrated knife. Set the bottom half in the baking dish.

    Tip: Keeping the rolls in one connected slab makes assembly much faster and lets you pull the sliders apart neatly after baking.

  4. Step 4: Layer

    Lay 3 cheese slices over the bottom rolls, spread the beef evenly on top, then add the remaining 3 cheese slices and the pickles. Replace the top half of the rolls.

  5. Step 5: Add the topping

    Stir the garlic powder into the melted butter and brush it over the tops of the rolls. Sprinkle with sesame seeds.

  6. Step 6: Bake

    Cover loosely with foil and bake 10 minutes, then uncover and bake 8–10 minutes more, until the tops are golden and the cheese is melted. Cut along the roll lines and serve warm.

    Tip: Starting under foil melts the cheese and heats the center through before the sweet rolls have a chance to over-brown.

Equipment

Tips for the best results

  • Pat the pickles dry with a paper towel so their brine does not soak the bottom buns.
  • Drain the beef well. Extra fat collects in the bottom rolls and makes them soggy.
  • Assemble up to 2 hours ahead without the butter topping, keep refrigerated, and add a few minutes to the covered bake.

Storage, reheating and freezing

Refrigerator
Store leftovers covered in the refrigerator for 3–4 days. Refrigerate within 2 hours, or within 1 hour if they sat out above 90°F.
Reheating
Reheat covered with foil at 350°F for 10–15 minutes, until the center reaches 165°F (74°C). The microwave works but softens the rolls.
Freezing
Freezing assembled sliders is not recommended because the rolls turn soggy. Freeze the cooked beef filling on its own for up to 3 months.

Frequently asked questions

Can I make cheeseburger sliders ahead of time?

Yes. Assemble them up to 2 hours ahead, cover and refrigerate. Brush on the butter topping just before baking and add 3–5 minutes to the covered bake.

Why are my sliders soggy on the bottom?

Usually undrained beef fat or wet pickles. Drain the beef thoroughly and pat the pickles dry before layering.

Can I use a single pressed patty instead of crumbled beef?

Yes. Press the raw beef into a 9×13-inch pan and bake at 400°F for 15–18 minutes until it reaches 160°F (71°C), drain, then layer it on the rolls. Crumbled beef is quicker and easier to drain.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references