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

4.57 from 475 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.

  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.

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I enjoyed this recipe! For those who did and it turned out “soggy” more than likely you undercooked your meat, and didn’t drain the grease. I personally like to over cook the meat too well done and then bake to avoid any sogginess! But that’s just me :) as well as using higher grade cheese prevents any extra grease and the glaze is a GLAZEEE not a SAUCE please just drizzle to liking! But 10/10 !

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!