Cheeseburger Sliders: juicy patties, melty cheese, and classic burger fixings scaled for parties and game day.
Mini Burgers, Major Satisfaction
Tiny, juicy patties with melty American cheese and all the classic fixings — built for game day, potlucks, and easy weeknight dinners.
These sliders do what big burgers do best but in bite-sized, party-ready form: crisp-touched buns, thin juicy patties, and a quick hit of melty cheese and pickles. Because the patties are small, they cook fast and reliably — perfect when you need a crowd-pleasing plate that doesn’t keep you chained to the stove. They’re also a great make-ahead option: form or freeze the patties ahead of time so dinner is literally a sizzle away.
A few technique notes make all the difference. Finely grate or mince the yellow onion and press out the excess moisture so the meat stays tender rather than soggy. Mix ground beef (80/20) with Worcestershire, garlic powder, salt, and pepper just until combined — overworking makes tough patties. Divide into 12 even portions (about 2 oz each), flatten them a touch wider than the buns, and press a shallow thumb dent in the center so they stay flat instead of doming as they cook. Sear in a hot skillet or griddle 3–4 minutes per side for a perfect medium; add American slices in the last minute to get that oozy melt.
Don’t skip toasting the buns: buttered, sesame-speckled cut sides in a 350°F oven for 5–7 minutes add a golden crunch and keep bottoms from going soggy. A simple spread of mayonnaise, ketchup and a touch of mustard or a Worcestershire-laced burger sauce ties the flavors together; layer pickles and a thin raw onion slice for brightness. If you’re feeding a crowd, cook in batches and keep finished sliders warm on a sheet pan in a 200–250°F oven tented with foil.
Make-ahead friendly: form patties and freeze single-layer on parchment, then transfer to a bag, or cook fully and refrigerate for quick reheat. Leftovers reheat well in a low oven or toaster oven to revive the toasted buns and melt the cheese again. Small, fast, and endlessly customizable, these sliders solve the “what do I serve a crowd?” problem without fuss.
Ingredients
How to Make Cheeseburger Sliders
- Lightly toast the slider buns: preheat the oven to 350°F (175°C). Halve the buns and place cut-side up on a baking sheet; spread 1 tablespoon softened butter across the cut sides and sprinkle with sesame seeds, then bake 5–7 minutes until lightly golden.
- Prepare the beef mixture: finely mince or grate the yellow onion and squeeze out excess moisture with paper towels. In a bowl combine ground beef, minced onion, Worcestershire sauce, garlic powder, salt, and black pepper; mix gently until just combined.
- Portion and shape patties: divide the mixture into 12 equal portions (about 2 oz / 55–60 g each). Flatten each portion into a thin round slightly larger than the buns, with a small thumb indentation in the center to keep them from puffing.
- Cook the patties: heat a large skillet or griddle over medium-high and add 1 tablespoon vegetable oil. When hot, cook patties in batches 3–4 minutes per side for medium (adjust time for doneness preference).
- Add cheese and finish: when patties are nearly done, place a slice of American cheese on each patty and cover the pan for 30–60 seconds to melt.
- Toast bun tops and assemble: spread mayonnaise on bottom bun halves and a thin layer of ketchup and mustard on top halves (or assemble condiments to taste). Place a cheeseburger patty on each bottom bun, top with a pickle slice, then close with the top bun.
- For make-ahead or party trays: arrange assembled sliders on a baking sheet, cover tightly with foil, and refrigerate up to 24–48 hours. To reheat, bake covered at 325°F (160°C) for 10–15 minutes until warmed through, then broil 30–60 seconds to refresh the tops if desired.
- Storage and freezing: store patties separately in an airtight container in the refrigerator for up to 3 days or freeze cooked patties (flash-freeze on a tray, then bag) up to 3 months. Reheat frozen patties in a 350°F (175°C) oven 10–15 minutes from thawed or 20–25 minutes from frozen.
Recipe Card
Cheeseburger Sliders
Cheeseburger Sliders: juicy patties, melty cheese, and classic burger fixings scaled for parties and game day.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 6
Ingredients
Instructions
- Lightly toast the slider buns: preheat the oven to 350°F (175°C). Halve the buns and place cut-side up on a baking sheet; spread 1 tablespoon softened butter across the cut sides and sprinkle with sesame seeds, then bake 5–7 minutes until lightly golden.
- Prepare the beef mixture: finely mince or grate the yellow onion and squeeze out excess moisture with paper towels. In a bowl combine ground beef, minced onion, Worcestershire sauce, garlic powder, salt, and black pepper; mix gently until just combined.
- Portion and shape patties: divide the mixture into 12 equal portions (about 2 oz / 55–60 g each). Flatten each portion into a thin round slightly larger than the buns, with a small thumb indentation in the center to keep them from puffing.
- Cook the patties: heat a large skillet or griddle over medium-high and add 1 tablespoon vegetable oil. When hot, cook patties in batches 3–4 minutes per side for medium (adjust time for doneness preference).
- Add cheese and finish: when patties are nearly done, place a slice of American cheese on each patty and cover the pan for 30–60 seconds to melt.
- Toast bun tops and assemble: spread mayonnaise on bottom bun halves and a thin layer of ketchup and mustard on top halves (or assemble condiments to taste). Place a cheeseburger patty on each bottom bun, top with a pickle slice, then close with the top bun.
- For make-ahead or party trays: arrange assembled sliders on a baking sheet, cover tightly with foil, and refrigerate up to 24–48 hours. To reheat, bake covered at 325°F (160°C) for 10–15 minutes until warmed through, then broil 30–60 seconds to refresh the tops if desired.
- Storage and freezing: store patties separately in an airtight container in the refrigerator for up to 3 days or freeze cooked patties (flash-freeze on a tray, then bag) up to 3 months. Reheat frozen patties in a 350°F (175°C) oven 10–15 minutes from thawed or 20–25 minutes from frozen.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 22
- Sodium
- 1100
- Fiber
- 2.5
- Unsaturated Fat
- 30
- Protein
- 34
- Fat
- 53
- Cholesterol
- 140
- Trans Fat
- 1
- Calories
- 750
- Sugar
- 9