This post may contain affiliate links. Please read our disclosure policy.
Cheeseburger Sliders are the perfect bite-sized burgers for any gathering! Juicy, flavorful, and easy to make, these mini burgers are grilled and topped with melty American cheese. Serve them on soft brioche slider buns with your favorite toppings for an irresistible meal in under 30 minutes.
Try this next: If you love sliders, check out our Hawaiian Chicken Sliders or Taco Sliders for more easy and delicious handheld meals. This Spice Rubbed Grilled Tri Tip, Grilled Chicken Thighs, and Grilled Shrimp Tacos would also be perfect served next to these adorable grilled mini burgers.
Pin this recipe for later!Why We Love This Recipe
- Quick and easy: Just a few simple ingredients and less than 30 minutes from start to finish.
- Juicy and flavorful: The combination of steak sauce, garlic powder, and perfectly seasoned beef makes these sliders extra delicious.
- Perfect for gatherings: These are perfect for game day, a backyard BBQ, or a fun family dinner. Cheeseburger sliders are always a hit!
- Customizable: Add your favorite toppings like grilled onions, pickles, lettuce, or tomatoes to make them your own.
Ingredients For Cheeseburger Sliders
- Ground Beef – Use 85/15 ground beef for the best balance of flavor and juiciness. Leaner beef can dry out, while fattier beef may cause excessive shrinkage.
- Steak Sauce – Adds depth and a subtle tangy-sweet flavor to the meat.
- Brioche Slider Buns – Their slight sweetness complements the savory beef and cheese perfectly.
Recipe Walk-Through
How To Make Cheeseburger Sliders
See the recipe card below for full, detailed instructions
These easy sliders are fun to serve and taste delicious! You’ll be shocked at how quickly an entire tray will disappear at your next party.
Preheat the Grill: Set your grill to medium-high heat (450-500°F) to ensure a perfect sear.
Prepare the Patties: In a mixing bowl, combine ground beef, salt, pepper, garlic powder, and steak sauce. Mix well with clean hands.
Shape the Burgers: Divide the mixture into equal portions, roll into balls, and flatten into patties. Make a slight indentation in the center of each patty to prevent shrinkage.
Grill the Sliders: Cook the patties for 2-3 minutes per side. After flipping, cook for one more minute, then add cheese and let it melt for another 1-2 minutes.
Assemble and Serve: Let the burgers rest for 5 minutes, then place them on slider buns and add desired toppings.
Frequently Asked Questions
What size are hamburger sliders?
Each slider should be about 2 ounces and so you will get 8 sliders per pound of meat. Sliders should be uniform in size and thickness to ensure even cooking. I do this by adding all my meat to a bowl and pushing it down evenly, then scoring it into equal pieces.
Why do my burgers shrink when I put them on the grill?
The trick here is to slightly indent the burger’s middle with your thumb to help prevent shrinkage.
Serving Suggestions
- Classic Toppings – Lettuce, tomato, pickles, grilled onions, or crispy bacon.
- Sauces – Add mayo, ketchup, mustard, or a smoky chipotle aioli for extra flavor.
- Spicy Kick – Mix some diced jalapeños into the meat or top with pepper jack cheese and sriracha.
- Kid-Friendly – Serve with just cheese and ketchup for picky eaters.
- Western Burgers – Add grilled onions, cheddar cheese, bacon and barbecue sauce for a western bacon cheeseburger.
- Greek Sliders – Make greek sliders with feta cheese, lettuce, tomatoes and garlic aioli.
- Chili Cheese Sliders – Top with chili and cheese.
- Buffalo Bleu Sliders – Add buffalo sauce and blue cheese for a spicy treat.
- Lighten It Up – Use ground turkey for a healthier turkey burger slider.
Storage Tips
Storage and Reheating
While these sliders are best served hot off the grill, they do keep fairly well if you’re looking to save leftovers to enjoy the next day.
- Refrigerator – Store leftover patties in an airtight container for up to 3 days.
- Freezer – Wrap cooked patties in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight before reheating.
- Reheating – Warm in a skillet over medium heat for a few minutes or microwave in 30-second intervals until heated.
Recipe Tips
- Make patties slightly larger than the buns to account for shrinkage during cooking.
- Don’t press down on the burgers while grilling—this squeezes out the juices and makes them dry.
- Let the cooked patties rest for 5 minutes before assembling for extra juicy sliders.
- Grill the bun! Don’t put your hot burger on a cold bun. It will soak up the juices and no one likes soggy buns! Toast the buns on the grill for a great flavor and texture.
More Easy Recipes
- Best Ever Classic Macaroni Salad
- Slow Cooker Mexican Beans
- Fruit Salad Recipe
- Broccoli Salad
- Homemade Baked French Fries
- Creamy Walnut Coleslaw Recipe
Cheeseburger Sliders
Ingredients
- 1 pound 85/15 Ground beef
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Garlic powder
- 1 tablespoon Steak sauce
- 8 Brioche slider buns
- 8 slices American cheese cut into squares
- Optional toppings: onions, lettuce, tomato, etc.
Instructions
- Preheat your grill to medium high heat (450-500 degrees F).
- Add meat, seasonings, and steak sauce to a mixing bowl. Mix well with clean hands.
- Divide the meat into 8 even pieces. Grab each piece and roll into a ball then press down into a patty. Keep in mind that the meat will shrink a lot during cooking. Use your thumb to indent the middle of each burger to reduce shrinkage.
- Cook burgers 2-3 minutes then flip. Cook for a minute, then add cheese and cook for another 1-2 minutes.Remove from grill and let rest for 5 minutes. Place on buns with desired toppings.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
