Cheeseburger Sliders (Easy, 30-min Recipe)
These sliders are my go-to when I want dinner that feels special but comes together fast. They hit the comforting cheeseburger notes—savory, cheesy, slightly buttery tops—without fuss. You can assemble most of it while the oven preheats, and the tray of sliders is always the first thing to disappear at a party or family meal.
I love how forgiving this recipe is. You don’t need perfect knife skills, and the method works whether you’re feeding a crowd or making a batch for leftovers. The mayo folded into the cooked beef keeps the filling juicy and helps the shredded cheese melt into every bite.
Below you’ll find the ingredient list, step-by-step directions (kept exactly to the recipe), and practical tips for timing, swaps, and storage so you can get dinner on the table with confidence.
Ingredients at a Glance
- 2 lb lean ground beef (90/10 or 93/7 fat content) — the main flavor and protein; leaner blends reduce grease.
- 1/2 Tbsp olive oil — helps soften the onion and prevents sticking.
- 1 tsp salt — basic seasoning for the beef.
- 1 tsp black pepper — adds a bright, peppery note.
- 1 tsp garlic powder — boosts savory depth without fresh garlic prep.
- 1/2 large yellow onion, finely diced — softens and sweetens the beef mixture; finely diced melts into the filling.
- 1/4 cup mayonnaise — keeps the beef moist and helps the filling bind.
- 8 slices medium cheddar cheese — the base cheese layer; tear or overlap to fully cover bun bottoms.
- 6 oz medium cheddar, shredded (or used more sliced cheese) — a melty top layer that finishes the filling.
- 24 dinner rolls (or use 2 packs of 12) — split into tops and bottoms; soft rolls work best for sliders.
- 2 Tbsp unsalted butter, melted, plus more to grease baking sheet — grease the pan and brush the tops for color and flavor.
- 1 Tbsp sesame seeds — optional crunch and classic slider look for the tops.
Cheeseburger Sliders in Steps
- Preheat oven to 350°F. Grease the bottom of a rimmed baking sheet with butter (use additional butter beyond the 2 Tbsp if needed).
- Melt the 2 Tbsp unsalted butter and set it aside to brush the tops later.
- Heat a large skillet over medium-high heat and add 1/2 Tbsp olive oil.
- Add the 1/2 large finely diced yellow onion to the skillet and cook until softened, about 2–3 minutes.
- Add 2 lb lean ground beef to the skillet. Break the beef up with a spatula, then season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Continue cooking over medium-high heat, breaking the meat into small pieces, until no pink remains and the beef is cooked through.
- Remove the skillet from the heat. Tilt the skillet and spoon off and discard any excess fat.
- Stir 1/4 cup mayonnaise into the cooked beef until evenly combined.
- Cut the 24 dinner rolls in half. Arrange the 24 bottom halves in a single layer on the greased baking sheet.
- Place the 8 slices of medium cheddar over the bottom halves, tearing or overlapping slices as needed to cover the buns evenly.
- Spread the beef-and-mayo mixture evenly over the sliced cheese on the bun bottoms, using the back of a spatula to square off the edges.
- Sprinkle 6 oz shredded medium cheddar evenly over the beef layer.
- Place the top halves of the rolls, cut-side down, onto the shredded cheese.
- Brush the roll tops with the reserved melted butter (2 Tbsp), then immediately sprinkle 1 Tbsp sesame seeds evenly over the tops.
- Bake at 350°F for 12–15 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from the oven and let the slider tray cool slightly before serving.
Why It Deserves a Spot
These sliders are a shortcut to the essence of a cheeseburger without the assembly and plate juggling. Everything cooks and melts in one tray, which makes cleanup far gentler than grilling single burgers. The combination of sliced and shredded cheddar gives a reliable melted layer and pockets of gooey pull—exactly what you want from a slider.
They’re also endlessly social. The tray format lets people help themselves. For weeknight dinners, they reheat well. For parties, they look dressed-up with sesame-topped buns and still come together in about 30 minutes. If you want a recipe that checks comfort, convenience, and crowd-pleasing boxes, this one does it.
Texture-Safe Substitutions
If you need to adjust textures for children, seniors, or anyone with sensitivities, these swaps keep the flavor while changing mouthfeel.
- Ground beef — swap to ground turkey or chicken for a leaner, softer bite; watch for dryness and stir in a touch more mayo to keep it moist.
- Onion — replace with finely grated carrot for sweetness without the onion texture, or use onion powder if pieces are a problem.
- Cheddar — use a mild, extra-melty cheese like American or young Monterey Jack for creamier melt and fewer shreds.
- Buns — choose softer dinner rolls or lightly steam the cut buns for an ultra-tender top and bottom.
Essential Tools for Success
Keep these in your lineup and the recipe will go smoothly:
- Rimmed baking sheet — contains juices and makes transfer easy.
- Large skillet — for browning the beef and softening the onion in one pan.
- Spatula — both for breaking up beef and for squaring off the filling on the buns.
- Sharp knife — to halve dinner rolls cleanly so tops sit level.
- Basting brush — for an even coat of melted butter on the tops.
Don’t Do This
There are a few small mistakes that change the final texture or flavor—avoid them.
Do not skip spooning off excess fat after cooking. The recipe calls for discarding excess fat; leaving it will make the filling greasy and the bottom buns soggy. Also, don’t undercook the beef: break it into small pieces and cook until there’s no pink left. Lastly, don’t skip the layer of sliced cheese over the bottoms. That slice helps protect the bun from direct heat and melts into a luxurious layer under the beef.
Nutrition-Minded Tweaks
If you want to make these sliders lighter or increase protein quality, try these approaches:
- Use 93/7 lean ground beef exactly as suggested to lower saturated fat compared with higher-fat blends.
- Swap half the beef for cooked lentils (same volume) to stretch protein and add fiber while keeping texture similar; fold them into the cooked beef and mayo.
- Choose whole-grain dinner rolls to add fiber and micronutrients. Expect a slightly denser bun.
- Reduce cheese totals by substituting 4 slices plus 4 oz shredded instead of the full amounts; you’ll still get melty coverage with fewer calories.
Insider Tips
Build and bake strategy
Arrange everything on the tray in the order listed and press the beef gently into the cheese—this creates even layers that heat uniformly. Brushing the tops right before the sesame seeds ensures the seeds stick and the tops brown evenly.
Timing and heat
Start the onion in the skillet while the oven is heating. That 2–3 minute softening step syncs perfectly with preheating and keeps total time near the target 30 minutes. If your oven runs hot, watch the tops at 10 minutes—golden is the cue to remove.
Make-ahead notes
You can prepare the beef mixture a day ahead and refrigerate in an airtight container. Assemble and bake when ready; it may need an extra minute or two in the oven if cold from the fridge.
Keep It Fresh: Storage Guide
Cooling and storing properly keeps leftovers tasty. Let the slider tray cool to room temperature (no more than two hours), then cover tightly with foil or transfer sliders to an airtight container.
- Refrigerator: Store up to 3 days. Reheat in a 325°F oven for 8–12 minutes, covered with foil to prevent the tops from over-browning.
- Freezer: You can freeze assembled sliders in a single layer on a tray until firm, then wrap well and store up to 2 months. Thaw in the fridge overnight before baking or rewarming.
- To reheat individual portions: a toaster oven or oven keeps the bread texture better than a microwave. If using a microwave, cover loosely and check frequently to avoid sogginess.
Common Questions
Can I make this gluten-free? Yes—use certified gluten-free dinner rolls or slider buns. Everything else in the recipe is naturally gluten-free.
Can I use pre-shredded cheese? Absolutely. Pre-shredded cheddar works fine; just be aware it often contains anti-caking agents that can slightly affect melt. If you want the creamiest melt, shred a block of cheddar yourself.
My sliders were soggy—what happened? Sogginess usually comes from excess fat left in the pan or buns that are too soft or dense. Make sure to spoon off excess fat as directed (step 6) and use rolls that hold up to baking. Placing the sliced cheese directly on the bun bottoms also helps create a barrier.
Can I add pickles, ketchup, or mustard? Yes—serve condiments on the side so guests can add them as desired. If you add acidic condiments before baking, they can change the texture of the filling.
How do I get perfectly even slices of rolls? Use a serrated knife and a gentle sawing motion. If the rolls are very soft, chilling them 10–15 minutes first firms them slightly and makes slicing cleaner.
Final Thoughts
Cheeseburger Sliders give you the familiar flavors of a burger in a simple, baked presentation that scales easily. Follow the recipe steps exactly for best results—especially the fat removal and the cheese layering—and you’ll end up with a tray that’s golden on top, melted in the middle, and consistently delicious. They’re fast, forgiving, and perfect for nights when you want the comfort of a cheeseburger without the fuss.
Cheeseburger Sliders (Easy, 30-min Recipe)
Ingredients
Ingredients
- 2 lblean ground beef (90/10 or 93/7 fat content)
- 1/2 Tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
- 1 tspgarlic powder
- 1/2 largeyellow onion finely diced
- 1/4 cupmayonnaise
- 8 slicesmedium cheddar cheese
- 6 ozmedium cheddar shredded (or used more sliced cheese)
- 24 dinner rolls (or use 2 packs of 12)
- 2 Tbspunsalted butter melted, plus more to grease baking sheet
- 1 Tbspsesame seeds
Instructions
Instructions
- Preheat oven to 350°F. Grease the bottom of a rimmed baking sheet with butter (use additional butter beyond the 2 Tbsp if needed).
- Melt the 2 Tbsp unsalted butter and set it aside to brush the tops later.
- Heat a large skillet over medium-high heat and add 1/2 Tbsp olive oil.
- Add the 1/2 large finely diced yellow onion to the skillet and cook until softened, about 2–3 minutes.
- Add 2 lb lean ground beef to the skillet. Break the beef up with a spatula, then season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Continue cooking over medium-high heat, breaking the meat into small pieces, until no pink remains and the beef is cooked through.
- Remove the skillet from the heat. Tilt the skillet and spoon off and discard any excess fat.
- Stir 1/4 cup mayonnaise into the cooked beef until evenly combined.
- Cut the 24 dinner rolls in half. Arrange the 24 bottom halves in a single layer on the greased baking sheet.
- Place the 8 slices of medium cheddar over the bottom halves, tearing or overlapping slices as needed to cover the buns evenly.
- Spread the beef-and-mayo mixture evenly over the sliced cheese on the bun bottoms, using the back of a spatula to square off the edges.
- Sprinkle 6 oz shredded medium cheddar evenly over the beef layer.
- Place the top halves of the rolls, cut-side down, onto the shredded cheese.
- Brush the roll tops with the reserved melted butter (2 Tbsp), then immediately sprinkle 1 Tbsp sesame seeds evenly over the tops.
- Bake at 350°F for 12–15 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from the oven and let the slider tray cool slightly before serving.
Equipment
- Rimmed Baking Sheet
- Large Skillet
- Spatula
- Oven
