Best Cheeseburger Sliders Recipes

CHEESEBURGER SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175°C).
• Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
• Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
• Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
• Slice into individual sliders, then serve.
• Enjoy!

CHEESEBURGER SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste.
• Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish. Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops.
• Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute. Mix and pour mixture over the top of the rolls.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

WOLFGANG PUCK'S CHEESEBURGER SLIDERS

Steps:

• Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C)).
• Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined.
• Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Arrange patties on oiled grates; grill, uncovered, for 3 minutes. Flip, then top each with 1 piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Meanwhile, put buns, cut-sides down, on grate; grill until toasted, about 1 minute.
• Top bun bottoms with a small spoonful of sauce. Add a patty, shredded lettuce, tomato slices, cornichon slices, and bun tops.

SWISS CHEESEBURGER SLIDERS

Steps:

• Heat the grill or grill pan to medium heat (350 degrees F) and rub the grate with a towel dipped in oil.
• In a large bowl, mix together the meat, salt, and pepper until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil.
• Cook the patties until browned on first side, about 1 to 2 minutes. Flip, top with cheese, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. If you are using a grill pan, tent the burgers with foil to melt the cheese.
• Serve the patties on the slider buns with optional toppings.

EASY OVEN BAKED CHEESEBURGER SLIDERS RECIPE - (4.3/5)

Steps:

• Heat oven to 400°F. In a bowl, combine beef, bread crumbs, onion, and salt. Gently press mixture into a 9x13-inch pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes. As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of pan. When fully cooked, remove the pan from oven (keep oven turned on) and carefully drain off the liquid. This recipe should yield 15 sliders, cut 3 even rows length wide, then 5 rows across. Dress your sliders as desired and enjoy!

SKILLET BACON CHEESEBURGER DIP SLIDERS

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, cook beef, onions and steak seasoning over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Pour into medium bowl; stir in ketchup and mustard. Carefully wipe out skillet. Spray with cooking spray.
• Separate dough into 8 biscuits. Cut each biscuit in half to form 2 strips. Press each strip into 4x2-inch rectangle. Place 2 quartered pieces of American cheese and 1 quartered strip of bacon on one half of each rectangle. Fold dough over cheese and bacon (do not seal), and place around edge of skillet.
• Brush biscuits with melted butter; sprinkle with sesame seed. Pour burger mixture into center of skillet.
• Bake 30 to 35 minutes or until biscuits are cooked through and deep golden brown on top. Top beef mixture with shredded Cheddar cheese. Bake 1 to 3 minutes longer or until cheese is melted. Top beef mixture with tomatoes and pickles.

SPICY CHEESEBURGER SLIDERS

Steps:

• 1) Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. 2) Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties. 3) Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling. 4) Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

CHEESEBURGER OMELET SLIDERS

Steps:

• Combine beef, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix lightly but thoroughly. Shape into twelve 2-in. patties. In a large skillet, cook burgers over medium heat until cooked through, 2-3 minutes per side. Remove from heat; keep warm., Whisk together eggs, water and the remaining salt and pepper. Place a small nonstick skillet, lightly oiled, over medium-high heat; pour in 1/2 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked edges toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, sprinkle 1/3 cup cheese on 1 half. Top cheese with 3 burgers, spacing them evenly; fold omelet in half. Slide onto a cutting board; tent with foil to keep warm. Repeat to make 3 more omelets., To serve, cut each omelet into 3 wedges; place each wedge on a roll. Add tomatoes and, if desired, ketchup, onion and pickles.

BACON CHEESEBURGER SLIDERS

Steps:

• 1. Preheat a flat grill top for the stove to medium heat. Mix ground beef with onion soup mix and Worcestershire sauce very well.
• 2. Make very thin patties to fit the size of the rolls. Cook on both sides 2-3 minutes.
• 3. Cut the cheese slices into four squares and place a square of cheese on each hamburger patty. Let melt.
• 4. Cut rolls in half. Add a cheeseburger, torn bacon piece and any of your favorite toppings. Some of mine include lettuce, stone ground mustard, mayo, dill pickle slices, tomato, avocado slices, and onion. You can add any combination of your faves!!

CHEESEBURGER SLOPPY JOE SLIDERS

Steps:

• Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet. Add VELVEETA, ketchup and mustard; mix well. Cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Meanwhile, heat oven to 350ºF. Remove (unseparated) rolls from pan; cut horizontally in half using serrated knife. Place, cut sides up, on baking sheet. Bake 4 min. or until lightly toasted.
• Cover bottom half of bread with meat mixture; top with lettuce, tomatoes and pickles. Cover with remaining bread half, cut side down. Cut into 12 pieces to serve.

EASY OVEN BAKED CHEESEBURGER SLIDERS RECIPE - (4.2/5)

Steps:

• Heat oven to 400°F. In a bowl, combine beef, bread crumbs, onion, and salt. Gently press mixture into a 9x13-inch pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes. As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of pan. When fully cooked, remove the pan from oven (keep oven turned on) and carefully drain off the liquid. This recipe should yield 15 sliders, cut 3 even rows length wide, then 5 rows across. Dress your sliders as desired and enjoy!

CHEESEBURGER SLIDERS

Steps:

• Preheat oven to 350°F/175°C.
• Combine the beef, salt, pepper, and garlic powder in a 9x13in (22cm x 33cm) baking tray, mixing thoroughly and pressing it in a flat, even layer.
• Bake for 20 minutes.
• Set aside the cooked beef and drain the liquid.
• Slice the rolls in half lengthwise.
• Place the bottom half on the same 9inx13in (22cm x 33cm) baking tray.
• Place the cooked beef on the rolls, followed by the onions and cheddar.
• Place the remaining half of the rolls on top.
• Brush the top of the rolls with the butter and sprinkle the sesame seeds on top.
• Bake for 20 minutes.
• Slice, then serve.

MELT-IN-YOUR-MOUTH CHOPPED CHEESEBURGER SLIDERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325 degrees. Grease a small baking sheet. Split hawaiian buns down the middle lengthwise, try to keep all of the buns in tact. In a large non-stick skillet, add ground sirloin, onion and garlic. Turn the heat on medium-high and cook until brown and cooked through, about five minutes. If there is any grease, drain. Reduce heat to low and add salt, pickles, pickle juice and 1 cup cheddar cheese. Stir until cheese is melted. Spread the meat filling on the bottom half of the slider buns. Sprinkle with remaining cheese. Cover with top half of buns. Brush tops with butter. Bake until the meat filling is hot and the tops are golden brown, about 8-10 minutes. Serve with lettuce and tomato.

CHEESEBURGER SLIDERS

Steps:

• Preheat a grill or grill pan over medium heat.
• With your hands, mix the ground chuck, Worcestershire, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper thoroughly in a bowl. Form the meat into 4 patties. Make an indention with your thumb in the center of each patty to keep them from plumping too much when they cook. Refrigerate.
• Add the mushrooms to a bowl and toss with the olive oil, 1 teaspoon salt and a pinch of pepper. Grill the mushrooms until tender, 6 to 7 minutes per side. Transfer mushrooms to a sheet pan, lightly cover, and set aside.
• Next, remove the sliders from the fridge and place on the grill. Grill the sliders until just cooked through, 3 to 4 minutes per side; top each slider with 2 tablespoons of the cheese 1 to 2 minutes before sliders are done and allow cheese to begin to melt. Remove the sliders from the grill. Drizzle Dijon mustard on inside (gill side) of each Portobello mushroom cap to make "buns." Place each slider on top of a Portobello. Top with 1 lettuce leaf each, 2 slices of tomato and a sprinkle of crispy jalapeños. Place a Portobello "bun on" top of each, gill-side down. Serve and enjoy.

SHIITAKE CHEESEBURGER SLIDERS | RECIPES | WW USA

Steps:

• Preheat a large cast-iron skillet over medium-high heat. Divide beef into 6 equal portions, and shape each into a 2½-3-inch patty. Sprinkle patties evenly with ¼ teaspoon salt and black pepper. Spray pan with cooking spray and add patties to pan. Cook 2 minutes or until seared on bottom. Flip patties over and cook 1 minute. Top with cheese and cook until cheese melts and patties are done, 1-2 minutes. Remove patties from pan.
• Add mushroom caps to pan, top side down. Sprinkle gill sides evenly with remaining ¼ teaspoon salt. Cook until tender but not mushy, 1-2 minutes per side.
• Layer 1 lettuce leaf, 1 bell pepper piece, and 1 patty on each of 6 shiitake caps, gill side up. Top each patty with 1 teaspoon salsa verde and 1 mushroom cap, gill side down.
• Serving size: 3 sliders

THE EASIEST CHEESEBURGER SLIDERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, gently mix together the ground beef, Worcestershire, garlic salt, 1 teaspoon salt and 2 teaspoons pepper. Transfer the burger mixture to a lightly greased 9-by-13-inch baking dish, pressing it into a flat layer with your hands. Evenly scatter over the diced onions; lightly press the onions into the meat.
• Bake until the burger is medium rare, 15 to 20 minutes. Let rest for 5 minutes.
• Gently slide the cooked burger patty out of the baking dish and onto a cutting board or platter; leave a few tablespoons of excess burger drippings in the pan. Place the bottom buns into the baking dish. Squirt yellow mustard evenly across the buns.
• Place the burger patty on the buns. Divide the pickles among the sliders. Top with a layer of slightly overlapping cheese slices. Add the bun tops, pressing down on them gently.
• Brush the tops of the buns with egg. Sprinkle the chips over the buns.
• Return to the oven and bake until the cheese is melted, another 15 to 20 minutes.
• Slice the burgers along the lines of the buns to separate into individual sliders. Scoop out with a spatula. Serve immediately.

WOLFGANG PUCK'S CHEESEBURGER SLIDERS RECIPE

Steps:

• Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C)). Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined. Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange patties on oiled grates; grill, uncovered, for 3 minutes. Flip, then top each with 1 piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Meanwhile, put buns, cut-sides down, on grate; grill until toasted, about 1 minute. Top bun bottoms with a small spoonful of sauce. Add a patty, shredded lettuce, tomato slices, cornichon slices, and bun tops.