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Baked Cheeseburger Sliders

Baked cheeseburger sliders layer seasoned beef, American cheese, and dill pickles inside soft Hawaiian rolls. Brushed with melted butter and baked until the cheese melts and the tops turn lightly golden, they’re easy to serve straight from the baking dish.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting 5 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the beef filling
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion small, finely diced (about 1 cup)
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce
For assembling the sliders
  • 1 nonstick cooking spray for the baking dish
  • 1 package (12-count) Hawaiian slider rolls
  • 2 tbsp yellow mustard
  • 12 slices American cheese
  • 12 dill pickle chips
For the topping
  • 3 tbsp unsalted butter melted
  • 1 tsp sesame seeds

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the beef filling
  1. Preheat the oven to 350°F.
  2. Cook the ground beef and onion with the salt and pepper in a 12-inch skillet over medium heat for 8-10 minutes, breaking up the beef, until browned and it reaches 160°F; drain excess fat.
  3. Stir in the Worcestershire sauce and cook for 1 minute.
Assemble the sliders
  1. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Slice the rolls horizontally as one slab, keeping the individual rolls connected, and place the bottom half in the dish.
  3. Spread the mustard over the roll bottoms, then evenly layer on the beef, cheese, and pickle chips; replace the top half of the rolls.
  4. Brush the melted butter over the tops and sprinkle with the sesame seeds.
Bake the sliders
  1. Cover the dish with foil and bake for 15 minutes, then uncover and bake for 5-8 minutes, until the cheese is melted and the tops are lightly golden.
  2. Rest the sliders for 5 minutes before separating and serving.

Notes

For tender sliders, avoid overcooking the beef beyond 160°F. Refrigerate leftovers for up to 3 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free option, use gluten-free slider rolls and check that the Worcestershire sauce and mustard are gluten-free.