I could eat 9 of these Cheeseburger Sliders in one sitting – that’s how good they are. Soft and chewy buns holding the perfect sized meat patty topped with a savory and tangy burger sauce, these sliders are as close to the perfect mini-burgers as they come.
There is something fun about eating these mini-cheeseburgers. Maybe it’s because we like the idea of feeling like giants by eating small portions of normal food. Or maybe it’s because these cheeseburger sliders are complete mini-burgers – so with every bite, you get that perfect fusion of flavor, without any ingredient being left out.
Whatever the reason, when you try this cheeseburger sliders recipe, you’ll wish all of your meals came in miniature form.
The Ingredients for Cheeseburger Sliders
First, you need the right slider buns. My homemade slider buns recipe is perfect for these cheeseburger sliders. Check it out and come back to this recipe.
Scroll down to the recipe card for exact measurements and directions.
- Homemade Sliders Buns (see my recipe)
- Cheeseburger Slider Patties
- 1 pound Ground Beef (85/15 blend)
- 1 pinch of Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Salt
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Wright’s Liquid Smoke
- 1 Egg
- Cheeseburger Slider Sauce
- Onions (finely chopped)
- Parsley (finely chopped)
- Mayo
- Grey Poupon Dijon Mustard
- Ketchup
- Lemon Juice (one wedge squeezed)
The Equipment Needed
Crafting Your Slider Sauce
In a bowl, combine your sauce ingredients (finely chopped onion, finely chopped parsley, mayo, Dijon mustard, ketchup, and a squeeze of lemon wedge).
Mix well and set aside.
Crafting Your Cheeseburger Slider Patties
In a mixing bowl, combine all of slider patty ingredients and mix well. (Mixing by hand is the best way.)
After all ingredients are fully incorporated, form about 6-8 round balls of meat and set aside.
Bring out your mini-burger press and make sure you grease all sides with neutral oil or butter. Place the round patty balls in each of the mold placements and use the press to form the patty shapes.
Then place a skillet or pan on the stove on medium heat. No need for oil here, since we have a fatty 85/15 mix patty – the natural fat should render out.
Place about 3-4 patties into the pan at any given time (do not over crowd the pan) and start to sear the patties. After about 3 minutes of cooking, flip the slider patties and cook the other side for another 3-4 minutes.
Flip the patties once more and immediately top with sliced cheese.
Turn off the heat and cover the pan with a lid for about 20-30 seconds (covering with the lid will help melt the cheese).
Remove from the pan and set aside.
Building your slider
Take your slider bun and slice in half – toast each side lightly until golden brown. Lay down your buns, and apply a light layer of mayo on one side, and the sauce on the other.
Then place your patty on top of the bottom bun, and carefully close the top bun on top, to complete the cheeseburger slider.
Steady the slider with a toothpick, garnished with a gherkins pickle (optional) and enjoy!
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Equipment
Ingredients
Slider Sauce
- 1/4 Onion, (finely chopped)
- 1 sprig Parsley, (finely chopped)
- 1/2 cup Mayo
- 1/4 cup Dijon Mustard, (Grey Poupon)
- 1/4 cup Ketchup
- 1 Lemon Wedge, (squeezed)
Cheeseburger Slider Patties
- 1 pound Ground Beef, (85/15 blend)
- 1 pinch Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Salt
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Wright's Liquid Smoke
- 1 Egg, (medium)
Instructions
Crafting Your Slider Sauce
- In a bowl, combine your sauce ingredients (finely chopped onion, finely chopped parsley, mayo, Dijon mustard, ketchup, and a squeeze of lemon wedge).
- Mix well and set aside.
Crafting Your Cheeseburger Slider Patties
- In a mixing bowl, combine all of slider patty ingredients and mix well. (Mixing by hand is the best way.)
- After all ingredients are fully incorporated, form about 6-8 round balls of meat and set aside.
- Bring out your mini-burger press and make sure you grease all sides with neutral oil or butter. Place the round patty balls in each of the mold placements and use the press to form the patty shapes.
- Then place a skillet or pan on the stove on medium heat. No need for oil here, since we have a fatty 85/15 mix patty – the natural fat should render out.
- Place about 3-4 patties into the pan at any given time (do not over crowd the pan) and start to sear the patties. After about 3 minutes of cooking, flip the slider patties and cook the other side for another 3-4 minutes.
- Flip the patties once more and immediately top with sliced cheese.
- Turn off the heat and cover the pan with a lid for about 20-30 seconds (covering with the lid will help melt the cheese).
- Remove from the pan and set aside.
Building your slider
- Take your slider bun and slice in half – toast each side lightly until golden brown. Lay down your buns, and apply a light layer of mayo on one side, and the sauce on the other.
- Then place your patty on top of the bottom bun, and carefully close the top bun on top, to complete the cheeseburger slider.
- Steady the slider with a toothpick, garnished with a gherkins pickle (optional) and enjoy!
Notes
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
Are sliders just small burgers?
In short, yes – but because sliders are complete mini-burgers, you can craft them any way you want, with all kinds of unique toppings or sauces that might not be practical on a normal, full-sized burger.
Why are sliders so popular?
Perhaps because we like the idea of feeling like giants by eating small portions of normal food. Or maybe it’s because sliders are complete mini-burgers – so with every bite, you get that perfect fusion of flavor, without any ingredient being left out.
Can these slider buns be used for anything?
You can use these slider buns for almost anything! Sliders, of course, but also even as a “bagel” in the morning with a layer of cream cheese in the middle or just as an every day dinner roll.
