Cheeseburger Sliders with Cheddar and Golden Onions

Cheeseburger Sliders

These tray-baked cheeseburger sliders have a substantial layer of seasoned beef, melted cheddar, and soft golden onions inside pull-apart rolls. Baking the beef as a slab makes it easy to cut a portion for each roll and keeps the filling together when the sliders are separated.

Draining the beef and placing cheddar against the bottom rolls help limit sogginess. Butter and sesame seeds give the tops a glossy, golden finish. This recipe makes 12 sliders.

Ingredients for Cheeseburger Sliders

• 1 1/2 pounds ground beef, preferably 85% lean (680g)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 medium yellow onion, thinly sliced (150g)
• 1 teaspoon neutral oil, as needed
• 1 package connected slider or Hawaiian-style rolls, 12-count (about 300g)
• 8–12 cheddar cheese slices, enough for two layers (about 200g)
• 2 tablespoons unsalted butter, melted (30g)
• 1 tablespoon sesame seeds

Optional toppings

• 12–24 dill pickle slices, patted dry
• 2–3 tablespoons ketchup, mustard, or burger sauce

How to Make Cheeseburger Sliders

1. Shape the beef: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Gently mix the beef with the salt, pepper, and Worcestershire sauce. Press it into an even slab roughly the size of the connected roll sheet without packing it too tightly.
2. Cook the beef and onions: Bake the beef for about 18–22 minutes, starting to check at 18 minutes. It is done when the thickest part reaches 160°F (70°C). Meanwhile, cook the onion in a skillet over medium heat, adding the oil if needed. Stir occasionally for 12–15 minutes, until the onion is soft and golden and its released moisture has cooked off.
3. Drain and portion: Carefully drain excess fat from the beef and blot away remaining grease if needed. Let the slab rest briefly, then cut it into 12 portions sized to fit the rolls.
4. Assemble the sliders: Slice the connected rolls horizontally, keeping each half together, and place the bottom half in a 9-by-13-inch baking dish or close-fitting tray. Layer on half the cheddar, the beef portions, a thin, even layer of onions, and the remaining cheddar. Replace the roll tops. If using pickles or sauce, add them sparingly or serve them on the side.
5. Butter and bake: Brush the tops with melted butter and scatter the sesame seeds over them. Bake uncovered, checking at 8 minutes, for about 8–14 minutes total. The cheese should be melted and the rolls hot with golden tops. If the tops darken before the cheese melts, loosely tent the tray with foil.
6. Rest and serve: Let the sliders rest for 3–5 minutes before separating them. Cut a few in half to show the beef, cheddar, and onion layers.

How to Keep the Bottom Rolls from Getting Soggy

Drain the cooked beef before assembly, and let the onion’s moisture cook off in the skillet. The cheddar placed directly on the bottom rolls also helps shield them from the filling, though it will not protect them from excess grease or sauce.

How to Tell When the Sliders Are Done

The two oven stages have different doneness cues. Use a thermometer to check the beef slab; the final bake is mainly for melting the cheese and warming and browning the rolls. Start checking the assembled tray early, especially if the rolls are already deeply golden.

Roll, Cheese, and Topping Swaps

Other connected slider or dinner rolls work if you size the beef slab to fit them. Swiss, provolone, or pepper jack can replace cheddar, though cheddar gives these sliders their orange cheese layer. Keep the butter and sesame seeds for the seeded finish.

For a tangier slider, add well-drained pickle slices or a thin layer of condiment. Too much sauce can soften the rolls.

Serving, Storing, and Reheating

Serve warm as an appetizer or with fries, coleslaw, potato salad, or a green salad for a meal. For another ground-beef dinner, try Beef Teriyaki Rice Bowls with Crisp-Tender Vegetables.

You can cover and refrigerate the assembled tray before baking. Bake until the cheese melts and the rolls are hot, allowing extra oven time if the tray starts cold.

Refrigerate cooled leftovers in an airtight container for 3–4 days. Reheat in a 325°F (165°C) to 350°F oven until hot, checking early so the rolls do not dry out or brown too much. A microwave works for individual sliders, but the rolls will be softer. Freezing is not a firm recommendation because the rolls may soften after thawing and reheating.

Nutrition

Approximate nutrition per slider, based on 12 sliders: 290 calories, 16g protein, 18g fat, and 16g carbohydrates. Approximate nutrition per 100g: 275 calories, 15g protein, 17g fat, and 15g carbohydrates. Values vary with the beef, rolls, and cheese used.