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Garlic-butter cheeseburger sliders baked in a metal sheet pan with golden sesame buns and melted cheddar cheese

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Garlic-Butter Cheeseburger Sliders

Recipe by Chloe Davis

These sheet-pan cheeseburger sliders layer savory onion-and-beef filling between double layers of sharp cheddar on soft dinner rolls, all crowned with a golden garlic-parsley sesame butter. Stirring mayonnaise and Worcestershire sauce right into the warm skillet beef keeps every bite juicy, cohesive, and easy to slice for a crowd.

  • Total Time35 minutes
  • Yield24 sliders (serves 8 to 12) 1x

Ingredients

Scale

Beef & Onion Filling

  • 2 lbs (905 g) 85/15 ground beef
  • 1 medium yellow onion (about 1 cup / 150 g), finely diced
  • 1 ½ teaspoons (9 g) kosher salt
  • 1 ½ teaspoons (4.5 g) garlic powder, divided
  • ¾ teaspoon (2 g) freshly ground black pepper
  • ⅓ cup (80 g) mayonnaise
  • 1 tablespoon (15 ml) Worcestershire sauce

Sliders & Garlic-Sesame Butter

  • 3 ½ tablespoons (50 g) unsalted butter, melted, divided
  • 2 packages (12 count each; 24 rolls total) soft dinner rolls, kept attached in slabs
  • 12 slices (about 8 oz / 225 g) deli-sliced sharp cheddar cheese
  • 8 oz (225 g) sharp cheddar cheese, coarsely shredded (about 2 cups)
  • 1 tablespoon (4 g) finely chopped fresh flat-leaf parsley
  • 1 ½ tablespoons (13 g) toasted white sesame seeds

Instructions

  1. Preheat the oven and brown the beef: Position a rack in the center of the oven and preheat to 375°F (190°C). Heat a large 12-inch skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat into small, even crumbles with a stiff spatula or wooden spoon. Cook for 8 to 10 minutes, stirring frequently, until the onion is soft, no pink remains in the meat, and the beef reaches an internal temperature of 160°F (71°C).
  2. Drain and bind the filling: Remove the skillet from the heat, tilt the pan, and spoon off and discard all but about 1 tablespoon of rendered fat. Stir in the kosher salt, 1 teaspoon (3 g) of the garlic powder, and the black pepper. Add the mayonnaise and Worcestershire sauce and stir until the beef is evenly coated, creamy, and cohesive.
  3. Prep the pan and bottom rolls: Brush the bottom of a large rimmed baking sheet (18×13 inches) with ½ tablespoon (7 g) of the melted butter. Leaving the individual rolls attached, use a long serrated knife to slice both 12-roll slabs horizontally in half. Place the two bottom slabs side by side on the buttered baking sheet and cover them completely with the 12 slices of sharp cheddar, overlapping the edges slightly.
  4. Layer the beef and shredded cheese: Spoon the warm beef mixture evenly over the cheese-lined bottom rolls, pressing it gently with the back of a spatula into a level layer that reaches straight to the edges. Scatter the shredded sharp cheddar evenly over the beef, then set the top roll slabs cut-side down over the cheese.
  5. Brush with garlic-sesame butter and bake: In a small bowl, whisk together the remaining 3 tablespoons (43 g) melted butter, the remaining ½ teaspoon (1.5 g) garlic powder, and the chopped parsley. Brush the garlic-herb butter generously over the tops of the rolls and immediately sprinkle with the toasted sesame seeds. Bake for 10 to 12 minutes, until the cheddar is bubbling at the edges and the tops are deep golden brown. Let stand briefly on the pan so the melted cheese sets slightly, then slice between the rolls and serve warm.

Notes

  • Why it works: Folding mayonnaise and Worcestershire sauce directly into the drained, warm beef binds the loose crumbles so they stay moist and stay put when you bite into a slider, while layering sliced sharp cheddar underneath the meat creates a seal that protects the bottom buns from turning soggy.
  • Keep the roll slabs connected: Do not separate the individual dinner rolls before assembling. Slicing and layering each 12-count pack as a single slab cuts prep time in half, locks in steam so the bread stays soft, and keeps the melted cheese tucked neatly inside until slicing.
  • Make-ahead and storage: You can brown and season the beef mixture up to 2 days in advance; store it covered in the refrigerator and rewarm it in a skillet for a few minutes before assembling so the cheese melts quickly in the oven. Leftover baked sliders keep wrapped in foil in the refrigerator for up to 3 days and reheat at 350°F (175°C), still wrapped in foil, for 10 to 12 minutes until hot through.

Nutrition (per serving — estimates)

Calories: 285 | Total Carbs: 18g (Fiber: 1g, Sugar: 3g) | Fat: 17g (Saturated: 8g) | Protein: 15g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Main Course
  • Method: Stovetop and Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slider
  • Calories: 285
  • Sugar: 3g
  • Fat: 17g
  • Saturated Fat: 8g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 15g

Find it online: https://delicious.alfityan.org/2026/10/12/garlic-butter-cheeseburger-sliders-for-a-crowd/