Go Back

Cheeseburger Sliders

Cheeseburger sliders baked in one tray with juicy beef patties and a smooth melted cheddar sauce for stretchy, pull-apart bites. Soft slider buns cradle browned beef pieces topped with golden, bubbly cheese.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef Use 80–90% lean for juicy patties.
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt and pepper
  • 1 Salt and pepper, to taste
slider buns
  • 12 slider buns Use slider buns for the right size and pull-apart texture.
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
milk
  • 0.25 cup milk Helps melt cheddar into a smooth sauce.
butter
  • 2 tbsp butter, melted For brushing on top before baking.
poppy seeds
  • 1 tsp poppy seeds

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and season the beef
  1. Preheat the oven to 350°F. Season ground beef with garlic powder, onion powder, salt, and pepper, then form it into a large flat patty sized to fit the slider buns.
Brown the patty and portion
  1. Cook the patty in a skillet for 4–5 minutes per side until browned, then cut into 12 pieces. Use the skillet juices to keep the beef flavorful.
Assemble the sliders
  1. Place the bottom halves of the slider buns in a baking dish, then top with the beef pieces. Arrange the pieces in an even layer so every bun gets coverage.
Make the cheddar sauce
  1. Melt cheddar with milk in a saucepan until smooth, then pour the cheese sauce over the beef. Keep stirring until no lumps remain and the sauce looks glossy.
Finish and bake
  1. Top with the bun tops, brush with melted butter, and sprinkle with poppy seeds. Lightly coat the tops so they turn golden as they bake.
Bake until bubbly
  1. Bake at 350°F for 10–12 minutes until golden and cheese is bubbly. For softer buns, cover loosely with foil for the first half of baking.

Notes

Pro tip: cutting one large patty is faster than making 12 separate patties and still browns evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 325°F oven until warmed through. Freezing isn’t recommended because the buns can soften too much after thawing. For a lighter option, use 90–93% lean ground beef or a reduced-fat cheddar (the texture stays similar, but the sauce may be slightly less rich).