Mini Cheeseburger Sliders
Who needs a full-sized burger when you can pop these adorable mini cheeseburger sliders right into your mouth? These bite-sized beauties pack all the flavor of their bigger cousins but in an irresistibly cute package that’s perfect for game day, birthday parties, or anytime you want to make people say “awww” before they say “mmm!”
What makes these sliders special is the from-scratch mini buns made from Parker House rolls. They’re pillowy soft with a perfect golden dome topped with sesame seeds that give that authentic burger joint look. Paired with juicy beef patties, crispy bacon, and all the classic fixings, these little guys deliver big flavor in just two delicious bites.
Ingredients
For the Buns:
- 5 frozen Parker House rolls (Rhodes brand recommended), thawed
- 3 tablespoons sesame seeds
- 2 tablespoons butter, melted
For the Burgers:
- 1 pound ground beef (80/20 lean-to-fat ratio works best)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Worcestershire sauce
For Assembly:
- 8-10 slices bacon, cooked crisp
- 10 cherry tomatoes, sliced in half
- 5 lettuce leaves, torn into small pieces
- 5 deli slices sharp cheddar cheese, quartered
Steps
For the Buns:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Take each thawed Parker House roll and divide into four equal pieces (you’ll have 20 pieces total). Roll each piece into a round ball shape, then gently flatten into a disc about 1½ inches in diameter. The dough may spring back slightly – this is normal.
- Arrange the mini rolls on your parchment-lined baking sheet, leaving about 1 inch of space between each one to allow for rising. Cover with plastic wrap that’s been lightly sprayed with cooking spray to prevent sticking.
- Allow the dough to rise in a warm, draft-free area for 30 minutes or until nearly doubled in size. Look for a puffy, slightly domed appearance – this is how you know they’re ready for baking.
- Gently remove the plastic wrap, being careful not to deflate the dough. Brush each roll with melted butter, making sure to cover the entire surface for that golden-brown finish. Immediately sprinkle with sesame seeds before the butter sets.
- Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. When properly baked, the buns should sound hollow when tapped on the bottom.
- Transfer to a wire rack and allow to cool completely before slicing – about 15-20 minutes. Cutting them while hot will cause the buns to compress and become dense.
For the Burgers:
- In a large bowl, combine the ground beef, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just incorporated – overmixing will result in tough burgers.
- Divide the meat mixture into 20 equal portions (about 0.8 oz each). Roll each portion into a ball, then flatten into a patty slightly larger than your mini buns, as they’ll shrink during cooking.
- Preheat your grill or skillet to medium heat (about 375°F/190°C). If using a skillet, add a light coating of oil to prevent sticking.
- Cook each patty for 2-3 minutes per side or until the internal temperature reaches 160°F (71°C) for medium doneness. You’ll know they’re ready to flip when beads of moisture appear on the top surface and the edges start to cook.
For Assembly:
- Slice each cooled bun in half horizontally using a serrated knife for clean cuts.
- Layer each bottom bun with a small piece of lettuce, followed by a burger patty, a quarter slice of cheese, a piece of bacon broken to fit, and half a cherry tomato.
- Place the top bun over the fillings and secure with a decorative toothpick if desired. Serve immediately while still warm for the best flavor and texture.
Smart Swaps
- Use ground turkey instead of beef (reduce cooking time to 2 minutes per side)
- Swap whole wheat dinner rolls for Parker House rolls for added fiber
- Try guacamole instead of cheese for a dairy-free option
- Use portobello mushroom caps instead of meat patties for a vegetarian version
- Replace regular bacon with turkey bacon to reduce fat content
Make It Diabetes-Friendly
- Use whole grain rolls instead of Parker House rolls to reduce the glycemic impact (reduces carbs by approximately 5g per slider)
- Replace half the ground beef with finely chopped mushrooms to reduce calories while maintaining moisture and texture
- Serve open-faced using only bottom buns to cut carbs by 50% per slider
- Choose reduced-sugar ketchup (1g sugar vs 4g in regular) if adding condiments
- Pair with a side of non-starchy vegetables instead of chips to keep the overall meal’s glycemic load lower
Pro Tips
- Make the patties slightly thinner in the center than around the edges to prevent them from puffing up during cooking
- Chill the formed patties for 15 minutes in the refrigerator before cooking to help them hold their shape
- Toast the cut sides of the buns for 30 seconds on the grill for extra flavor and to prevent soggy bottoms
- For a special sauce, mix 2 tablespoons mayo with 1 tablespoon ketchup and 1 teaspoon relish
- Assemble sliders just before serving to keep the buns from getting soggy