Mini Cheeseburgers on Hawaiian Rolls with Fresh Herbs: juicy patties, melty cheese, and classic burger fixings scaled for parties and game day.
Sweet Rolls, Tiny Burgers: Party-Ready Hawaiian Sliders
Sweet, buttery Hawaiian rolls cradle juicy little cheeseburgers topped with a bright herb mayo—perfect for game day, weeknight dinner, or any crowd that likes their food bite-sized.
Think of these as the shortcut that saves dinner and wins the party: soft, slightly sweet Hawaiian rolls meet 80/20 beef patties that are just the right size for small hands and big appetites. They’re easy to pass around, kid-approved, and feel a little festive without much fuss—melty cheddar, quick herb mayo, and the comfort of a familiar burger all in miniature form.
A couple of technique notes make a big difference. Finely grate or mince a small onion so it disappears into the meat and keeps the patties tender; add a splash of Worcestershire for savory depth and mix gently—overworking makes tougher sliders. Divide the meat into eight 2‑ounce portions, form thin patties slightly larger than the rolls, and press a shallow dimple in each so they cook flat and evenly.
Cook the patties 2–3 minutes per side in a hot skillet until they reach 160°F for medium-well, then top with cheddar in the last minute so it melts just right. Spread a simple sauce of mayo, ketchup and half the chopped parsley and chives on the buns; butter and toast the cut sides of the Hawaiian rolls briefly for extra richness. Finish with the remaining fresh herbs for a pop of color and brightness.
These sliders are very make-ahead friendly: you can shape the patties a day ahead and keep them refrigerated, and the herb mayo holds in the fridge for several days. Assemble right before serving and arrange on a platter for easy grazing—perfect for a casual family dinner, a kid-friendly party, or a game-day spread where everyone reaches for one more.
Ingredients
How to Make Mini Cheeseburgers on Hawaiian Rolls with Fresh Herbs
- Finely grate or mince the small onion so it blends into the meat well; finely chop the parsley and chives and set half the herbs aside for the sauce.
- In a medium bowl combine the ground beef, grated onion, Worcestershire sauce, salt and pepper; mix gently until just combined—avoid overworking the meat.
- Divide the meat into 8 equal portions (about 2 ounces each) and form into thin patties slightly larger than the rolls; press a shallow dimple into the center of each patty so they cook flat.
- Heat a large skillet or cast-iron pan over medium-high heat and cook the patties 2–3 minutes per side (for medium-well) until a thermometer reads 160°F; place a cheddar slice (or half-slice, if preferred) on each patty in the last minute to melt.
- While the patties cook, split the Hawaiian rolls and melt 1 tbsp butter in a separate skillet or brush the insides with the butter and toast cut sides on medium heat until golden (about 1–2 minutes).
- Make a quick herbed mayo by stirring the reserved parsley and chives into the mayonnaise; season with a pinch of salt and a little black pepper to taste.
- Assemble minis by spreading a thin layer of herbed mayo on the bottom roll, placing a cheesy patty on top, adding a pickle slice, a small dollop of ketchup if desired, and finishing with the top roll.
- Arrange on a platter, sprinkle the remaining chopped parsley and chives over the assembled sliders for a fresh finish, and serve hot (about 2 sliders per person for 4 servings).
Recipe Card
Mini Cheeseburgers on Hawaiian Rolls with Fresh Herbs
Mini Cheeseburgers on Hawaiian Rolls with Fresh Herbs: juicy patties, melty cheese, and classic burger fixings scaled for parties and game day.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Finely grate or mince the small onion so it blends into the meat well; finely chop the parsley and chives and set half the herbs aside for the sauce.
- In a medium bowl combine the ground beef, grated onion, Worcestershire sauce, salt and pepper; mix gently until just combined—avoid overworking the meat.
- Divide the meat into 8 equal portions (about 2 ounces each) and form into thin patties slightly larger than the rolls; press a shallow dimple into the center of each patty so they cook flat.
- Heat a large skillet or cast-iron pan over medium-high heat and cook the patties 2–3 minutes per side (for medium-well) until a thermometer reads 160°F; place a cheddar slice (or half-slice, if preferred) on each patty in the last minute to melt.
- While the patties cook, split the Hawaiian rolls and melt 1 tbsp butter in a separate skillet or brush the insides with the butter and toast cut sides on medium heat until golden (about 1–2 minutes).
- Make a quick herbed mayo by stirring the reserved parsley and chives into the mayonnaise; season with a pinch of salt and a little black pepper to taste.
- Assemble minis by spreading a thin layer of herbed mayo on the bottom roll, placing a cheesy patty on top, adding a pickle slice, a small dollop of ketchup if desired, and finishing with the top roll.
- Arrange on a platter, sprinkle the remaining chopped parsley and chives over the assembled sliders for a fresh finish, and serve hot (about 2 sliders per person for 4 servings).
Nutrition
- Carbohydrates
- 48
- Saturated Fat
- 25.6
- Sodium
- 1270
- Fiber
- 2.5
- Unsaturated Fat
- 31.3
- Protein
- 42
- Fat
- 57
- Cholesterol
- 160
- Trans Fat
- 0.1
- Calories
- 890
- Sugar
- 15.3