Cheeseburger Sliders with Hawaiian Rolls

Cheeseburger Sliders with Hawaiian Rolls are soft, buttery, cheesy, and easy to pull apart straight from the pan. You get the flavor of a classic cheeseburger in a much easier format, with crisp golden tops and a filling that stays juicy without soaking through the rolls.

These Hawaiian cheeseburger sliders are especially good for game day, parties, or an easy family dinner when you don’t want to cook individual burgers. Use store-bought rolls to keep things quick, or make my Hawaiian Dinner Rolls when you want to start from scratch. I season the beef with my Burger Seasoning and serve Burger Sauce on the side for dipping.

Why You’ll Love This Recipe

• Easy to make for a group: Cook the beef in one skillet and assemble the whole pan at once.
• Juicy without soggy bottoms: Draining the beef well and layering cheese underneath it helps protect the rolls.
• Easy to customize: Bake the pickles inside or add all of your toppings after the sliders are done.

Ingredients You’ll Need

Grab the exact ingredient amounts from the recipe card at the bottom of the post.

For the Sliders

• Hawaiian rolls: I made these with my Hawaiian Dinner Rolls, which makes 15 rolls. For a shortcut, use a 12-count package from the store. Keep the rest of the recipe the same; the store-bought sliders will just be slightly meatier.
• Ground beef: I use 90/10 ground beef for plenty of burger flavor without quite as much grease to drain.
• Burger Seasoning: I use about 2 teaspoons of my Burger Seasoning per pound of ground beef.
• Yellow onion: Dice it finely so it softens into the beef.
• Olive oil: Use a little to soften and lightly brown the onions.
• American cheese: It melts easily and gives you that classic cheeseburger flavor. You’ll use it underneath the beef and on top.
• Dill pickle slices: Add well-drained pickles before baking or save them for topping the sliders afterward.
• Ketchup and yellow mustard: I prefer these on the side so they don’t add extra moisture to the rolls.
• Burger Sauce: Serve my Burger Sauce for dipping or add it after baking.

For the Butter Topping

• Unsalted butter: Brush melted butter over the rolls before baking.
• Sesame seeds: These give the Hawaiian rolls more of a classic burger-bun finish.

How to Make Cheeseburger Sliders with Hawaiian Rolls

Soften the Onions

Cook the diced onions until they are tender and starting to turn golden. They should be soft enough to blend into the beef rather than staying noticeably crunchy.

Brown and Season the Beef

Break the beef into small crumbles as it cooks so you can spread it evenly across the rolls. Season with about 2 teaspoons of Burger Seasoning per pound.

Drain the Beef Thoroughly

Drain the beef until it still looks juicy but there’s no grease pooling around it. This is the most important step for keeping the bottoms from getting soggy.

Start With Cheese

Slice the connected sheet of rolls horizontally and cover the bottom half with cheese before adding the beef. The melted cheese creates another barrier between the bread and filling.

Add the Beef

Spread the drained beef from edge to edge so the outside sliders get just as much filling as the ones in the center.

Add Pickles Now or Later

Add drained pickle slices if you want them baked into the sliders. For cooler, crunchier pickles, leave them off and add them after baking with your other toppings.

Finish With Cheese

Cover the beef with the remaining cheese, then replace the tops of the rolls. The melted cheese helps hold the crumbled beef together when you cut the sliders apart.

Butter and Bake

Brush the tops with melted butter and sprinkle with sesame seeds. Cover the sliders at first so the cheese can melt, then uncover near the end so the rolls turn golden.

Rest and Serve

Let the sliders sit for a few minutes before cutting along the roll lines. Add any pickles, ketchup, mustard, or burger sauce you saved for after baking.

How to Keep Cheeseburger Sliders From Getting Soggy

Drain the ground beef really well. This made the biggest difference when I made these sliders. Even a leaner ground beef can leave enough grease behind to soak into the rolls. A few other things help:

• Start with cheese: Cover the bottom rolls before adding the beef.
• Drain the pickles: Shake or blot away excess pickle juice.
• Save wet sauces for later: Add ketchup, mustard, and Burger Sauce after baking.
• Assemble close to baking: If you’re working ahead, keep the beef separate until you’re ready to build the sliders.

Swaps and Variations

• Use another cheese: Cheddar, Colby Jack, or pepper jack all work. Choose one that melts well.
• Add bacon: Sprinkle cooked, crumbled bacon over the beef before the top layer of cheese.
• Add pickled onions: Top the finished sliders with Pickled Red Onions for extra tang and crunch.
• Make them spicy: Add jalapeños or swap in pepper jack cheese.
• Keep the toppings fresh: Bake just the beef and cheese inside the rolls, then set out pickles, onions, ketchup, mustard, and burger sauce for everyone to add themselves.
• Make the rolls from scratch: I made these sliders while figuring out how to make Hawaiian Dinner Rolls from scratch. Use those when you want the fully homemade version.

What to Serve With Cheeseburger Sliders

For a classic burger-and-fries meal, serve these with Air Fryer Potato Wedges or Homemade French Fries in the Air Fryer. Add extra Burger Sauce, ketchup, and mustard for dipping.

Cucumber Tomato Salad gives you something cool and fresh next to the beef and cheese. For a heartier game-day or party spread, add Baked Macaroni and Cheese or Slow Cooker Chili.

Make-Ahead and Storage

• Make ahead: Cook, season, and drain the beef and onions. Refrigerate separately and assemble the sliders closer to baking.
• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer for the best texture. The microwave works for an individual slider, but the bread will be softer.
• Freeze: You can freeze baked sliders, but the bread and baked-in pickles will soften after thawing. For better texture, freeze the cooked beef separately.

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