This easy recipe is the best way to make a big batch of Cheeseburger Sliders for a crowd. Bake 1 large patty in a 9 x 13 inch pan, top with cheese and cut into 24 sliders. These mini beef sliders served on soft rolls with pickles, ketchup and mustard are perfect for quick dinners, snacks or your next party.
Either on the grill in our backyard or at a restaurant, burgers are a family favorite. We grill all year long along the Jersey shore. Our Weber grill works overtime making burger recipes. My smash burgers with melty cheese, these beefy burgers with tomato relish and smoky monterey jack turkey burgers are always hits.
When I'm looking for an easy way to feed a large crowd or just have lots of burgers on hand for quick meals or the perfect snack, this cheeseburger slider recipe is the one I make.
The recipe uses an ingenious method for making 24 mini burgers at once. Form a large patty in a baking dish and bake it. Top it with cheese and cut the patty into small slider sized burgers. Pop each hamburger slider on a bun and serve. It's easy peasy!
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Why you'll love this hamburger sliders recipe
- Easy to make ~ Make quick work of preparing sliders with this recipe. Make and bake 1 large burger patty. Top with sliced cheese. Cut into 24 mini slider burgers and serve on mini soft rolls.
- Plenty for all ~ This recipe makes enough sliders for a crowd. The easy recipe makes 2 dozen mini burgers. There's enough to go around for all.
- Party perfect ~ The mini sandwiches are ideal for your next party as everyone loves burgers. The 3 bite cheeseburgers are great for a cocktail party, backyard barbecue, bridal shower, game day spread for a Super Bowl party and movie nights at home.
- Make ahead ~ Prepare the burgers in advance. Then reheat when you're ready to serve them. Use either the microwave or oven. See my Storage and Reheating directions below.
Ingredients & substitutions
Gather some fresh and pantry ingredients for this recipe. If substitute ingredient options can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Onion ~ Use a yellow or Vidalia onion. It adds moisture and depth of flavor to the sliders.
- Ground beef ~ I like an 85/15 blend of ground meat for this recipe. Ground turkey or chicken are also options.
- Plain dried bread crumbs
- Large eggs
- Worcestershire sauce
- Kosher salt
- Fresh ground black pepper
- American cheese slices ~ A classic! But you can substitute mozzarella, Swiss, Monterey jack, pepper jack or cheddar cheese.
- Dill pickle chips ~ Bread and butter pickle chips are tasty too.
- Mini slider rolls ~ These are smaller than regular slider rolls. They're called dinner rolls or party rolls. They're about 2-inch square rolls. I like these Pepperidge Farm Farmhouse brioche rolls. You can also buy larger slider sized buns and make 12 sliders with this recipe.
- Ketchup
- Mustard
How to make my cheeseburger sliders recipe
Cheeseburger Sliders have all the deliciousness of full size burgers, but in a mini version. This time saving recipe skips the forming of individual burgers and the time spent grilling. This is a brief overview of the recipe. Scroll to the recipe card for full instructions and a step by step video.
1. Spread finely chopped onions in a 9x13 inch baking pan.
2. In a large bowl, combine the ground beef, eggs, bread crumbs, kosher salt, black pepper, and Worcestershire sauce.
3. Evenly press the seasoned ground beef mixture into the pan.
4. Bake in the oven for 10-15 minutes. If the patty "cracks" while cooking, press it back together. No need to worry. The cheese will hold it together.
5. Top with slices of American cheese. Pop the pan back in the oven for 1-2 minutes to melt the cheese.
6. Remove the pan from the oven. Dab off any grease. Cut the large patty into 24 separate sliders. Serve on mini slider rolls with dill pickle chips, ketchup and mustard.
Expert tips for burger sliders
- Tip 1: As the large patty will shrink when cooking, be sure to press the ground beef mixture all the way to the edge of the baking dish.
- Tip 2: As the large patty bakes, it will release grease. To prevent soggy sliders, dab off any grease on top of the baked slider patty with a paper towel before topping with the cheese.
Storage and reheating
Storage: Store the assembled cheeseburger sliders in an airtight container, resealable plastic bag or wrapped in foil in the refrigerator for up to 3 days. Or freeze for up to 1 month.
Reheating: From the refrigerator, heat 2 sliders at a time. Wrap in a paper towel and microwave on 60 percent power at 30 second intervals. To reheat more sliders at once, wrap in foil and and heat in a 350 degree F oven for 10-15 minutes. If frozen, thaw before reheating in the microwave or oven.
Frequently asked questions
As my recipe makes one large patty that's cut into smaller slider sized burgers, a beef ratio of 85/15 works the best. The patty will shrink a bit as it cooks. This ratio also has enough fat to make the sliders juicy and delicious.
YES! The recipe easily doubles. Either use 2 (9x13 inch) baking pans or 1 (18x12) baking sheet. Follow the other directions as written in the recipe.
What to serve with burgers
Start off by offering a wide array of toppings for the sliders. Ketchup, mustard, lettuce, tomato slices and crispy bacon let everyone create their own mini burger masterpiece.
For side dishes, my baked crispy oven fries or sweet potato fries, thick slices of icy cold watermelon, this super crunchy cole slaw, and these easy soft sugar cookies round out the perfect menu.
More recipes like this one
- Mini Chicken Parm Sandwiches
- Big Mac Sliders
- Mini Greek Turkey Burgers with Cucumber Tzatziki
- Barbecue Pork Tenderloin Sliders with Tangy Cole Slaw
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Cheeseburger Sliders for a Crowd
Equipment
Ingredients
- 1 medium onion finely diced, about 1 cup
- about 1 ½ pounds for ground beef 85/15 blend
- ½ cup plain bread crumbs
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 6 slices of American cheese
- 24 dill pickle chips
- 24 small slider rolls sliced
- Ketchup and mustard for serving
Instructions
- Turn on oven: Preheat oven to 400 degrees.
- Prep baking dish: Spread the finely chopped onions evenly over the bottom of a 9 x 13 inch baking pan. Set aside.
- Combine slider ingredients: In a large bowl, add the ground beef, bread crumb, eggs, Worcestershire sauce, salt, and pepper. Gently yet thoroughly combine the ingredients.
- Form the sliders: Press the meat mixture evenly over the onions in the baking dish.
- Bake the sliders: Bake sliders for 10-15 minutes or until browned and no longer pink in the middle.
- Dab the grease: Remove from the oven and blot the top of the sliders with paper towels. This will soak up some of the grease.
- Add the cheese: Top the sliders with the American cheese. Return the sliders to the oven for 1 to 2 minutes or until the cheese is just melted.
- Cut the sliders: Remove the sliders from the oven and cut in to 24 squares. Put on buns with a dill pickle.
- Serve: Serve with ketchup and mustard.
Notes
- The patty may "crack" while it is baking. Press it back together before topping it with the slices of American cheese. The melted cheese will hold it together.
- The sliders can be made in advance. Prep, cook and assemble the sliders and let completely cool. Store in a covered container in the refrigerator for up to 2 days.
- Reheat covered in a 350 degree F oven for 10-15 minutes.
- Reheat 2 sliders at a time in the microwave on 60% power at 30 second intervals until heated through.
Nutrition
This recipe was originally posted in January of 2020. Updates in April of 2024 include photos, directions, and cooking tips.
Robyn says
Perfect little slider with easy cleanup. I was worried they would be swimming in grease but that wasn’t the case when you blot them well. These are going to be helpful for school lunches too.
Amy Casey says
Thanks for sharing the idea of packing these sliders for school lunches. I love it!
Lynn Stokes says
What a hit at our family summer bbq. I simplified the cutting of the hamburger. I just cut the cooked hamburger in half. Put each half on the precut buns; put the cheese on the meat; broiled for a few minutes to semi melt the cheese; topped with the other half of the buns. When it came time to eat them, followed your instructions as I made the morning of the bbq. Cut the hamburger buns into individual units. They were gobbled up. The taste was perfect and that was from a few very particular relatives. They requested your recipe. Hmmmm should I share my secret! I did! lol
Amy Casey says
I'm so glad your family loved these burgers! Whenever I serve them, they disappear fast. Thanks for sharing your tips. I really appreciate it. 🙂
Lou from Squan says
These are so good. I could eat the whole pan! They will be a hit at my next Rutgers tailgate.
Amy Casey says
I love to hear that Lou! LMK how the Rutgers fans like the sliders 🙂
Susie Winters says
This is the easiest slider recipe I've made. I love that I didn't have to form individual patties for each one. My whole family loved these!!
Amy Casey says
I've made these mini burgers for years! I'm so glad your family enjoyed them as much as mine has.
Lynn Stokes says
They're the best!