Cheeseburger Sliders with Burger Sauce are delicious and simple meal! They’re perfect party food for game day or for a weeknight meal. Cheese, onions, pickles, lettuce and the most delicious burger sauce. . These are going to become a favorite!
This Cheeseburger Sliders with Burger Sauce might be some of the best sliders I’ve ever made! They’re ridiculously good and my boys would all agree!
My son Zach happened to stop by the day I was taking photos and very gladly ate one and then took a few home.
The burger sauce is what truly makes these sliders so good, so don’t leave it off. These are like a mini version of the classic McDonald’s Big Mac. So if you’re like me and happen to love Big Macs, then you’re going to love these sliders.
If you’re wanting something incredibly delicious and new to make for the Super Bowl this Sunday, then these are the perfect thing to make.
These are simple to make. . .
- Take your rolls and break them into two sections (6 rolls each). Then slice each section in half horizontally. (Notice the “squished” row of rolls. 🤦♀️)
- After making the meat mixture, divide it in half and shape into an 6×8-inch rectangle. Bake it for 15 to 20 mins and then place the cheese on top. (Yes, I know the cooked meat looks a little gross, just ignore please😂).
- Place the meat back in the oven to melt the cheese. While it’s melting, spread the burger sauce on the bottom half of the rolls. Then place the meat on top of the burger sauce.
- Spread more burger sauce on top of the melted cheese (YES, the melted cheese also is looking gross because it sat there for a few minutes before I could take photos 🤦♀️), then layer pickles, onions and shredded lettuce.
Cooking the ground beef. . .
It might seem like an extra step or even a pain to shape each half of the meat into a rectangle, rather than just cooking it in a skillet like you would for sloppy joes, but I promise you it’s simple and works so much better. By shaping and cooking the meat in one big piece, it stays on each bun when you cut them into separate sliders. It doesn’t fall off like it would if you were to spread “loose” meat on top. Make sense?
Tips For Making Cheeseburger Sliders:
- Use lean or extra lean ground beef. There will still be some fat around each piece of meat after baking it, but definitely less to blot up if you use lean or extra lean. (Also, don’t be grossed out when you pull the meat out of the oven, it will be greasy and look a little unappetizing.)
- When transferring each piece of the cooked meat onto the bottom half of the rolls, I like to use a slotted spatula, letting any excess grease drip through the slots.
- You can use any cheese you want, but I love using American cheese because it melts so well. It also makes these taste more like a big mac to me.
- When slicing the rolls horizontally, use a good serrated knife and use a back and forth sawing motion. They don’t have to be cut perfectly even, but go slow and keep on eye on it make sure you’re keeping the knife as evenly in the middle as you can.
- I love to use the Sara Lee Sweet Hawaiian Rolls, but any 12-count rolls will work as long (be sure you buy rolls that are attached and not already separated).
- If you have any burger sauce left after spreading it on the sliders, try dipping each bite into the sauce. . . so, so good!
- In the photos I only placed one pickle per slider, but ended up adding more because the pickles make these soo good! I suggest putting at least two pickles on each slider.
- You can easily half this recipe and save the extra six rolls for another use.