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Cheeseburger Sliders

Cheeseburger sliders baked in one pan with seasoned beef, melty cheddar, and a golden, buttery poppy-seed crust. Each slider is built with pickles and topped buns, then baked until the cheese melts and the tops turn crisp.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger slider filling
  • 1.5 lb ground beef Use 80/20 for best flavor and juiciness.
  • 12 slider buns Keep them together if possible; slice and assemble in the same baking dish.
  • 8 cheddar cheese Slice thin so it melts evenly over the beef patties.
  • 3 tbsp melted butter For brushing over the buns before baking.
  • 1 garlic, minced Minced garlic mixes into the butter for even flavor.
  • 1 tsp poppy seeds Sprinkled into the garlic butter for toasty crunch.
  • 0.25 Salt and pepper to taste Season the beef generously before cooking.
  • 1 Pickles for topping Add right before the top buns so they stay tangy.

Equipment

  • 1 sheet pan

Method
 

Preheat and cook the beef patties
  1. Preheat the oven to 350°F and set out a baking dish for assembly.
  2. Season the ground beef with salt and pepper, then press it into a thin even layer and cut into slider-sized portions; cook in a skillet until browned.
Assemble the sliders
  1. Slice the slider buns in half and place the bottoms in a baking dish.
  2. Layer the beef patties and cheddar over the bottoms, then add pickles and top buns.
Add garlic butter and bake
  1. Whisk the melted butter with the garlic and poppy seeds, then brush over the tops.
  2. Bake 12-15 minutes at 350°F until the cheese is melted and the tops are golden.

Notes

Pro tip: brush the garlic butter over the buns right before baking so the tops get an even golden, buttery crust. Store leftover sliders covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because bun texture can soften after thawing. If you want a lighter option, use lean ground beef (90/10) and add a little extra cheddar for melt and flavor.