Summer nights mean more time for relaxing with family and friends, and I think it’s a great time for small bites for dinner! I’ve shared about our big love of buffet-style, appetizer spreads for dinner before, especially while the kids are out for summer break.
When my kids were smaller, we’d set up a little table on our back patio and serve a few easy appetizers for both the adults and kids to nibble on, and we called it dinner! Evan and I would pour ourselves a frosty adult beverage (or two) and nibble away while the kids wore themselves out playing in the backyard, stopping occasionally to nosh on a little something, until the sun went down. Those warm summer evenings were so fun for us all; our back patio was our favorite hang-out spot back then.
Appetizers for dinner are still very much a thing here, although definitely not the same way as it used to be. My kids are big teens now, and life looks a lot different these days. My 19-year-old son has moved out and is busy getting his life started, but my 13-year-old daughter still hangs out with mom and dad most evenings, though she is starting to do her own thing more and more often.
However, these delicious Baked Cheeseburger sliders are still one of our favorite small-bite menu items, and for a few reasons.
Firstly, and perhaps most obviously, they are super cute and easy to hold, which makes them appealing to both kids and adults. Secondly, they are hearty, warm, and cheesy (that may technically be three reasons, but we’re rolling with it people!). Lastly, they are really easy to make and highly customizable; a perfect vehicle for feeding a small crowd.
When it comes to topping our baked sliders we prefer to keep things simple, typically using only mayo, melty American cheese slices (our personal favorite cheese for burgers), bacon bits or turkey bacon bits, pickle slices, and pickled jalapenos for a little heat (at least on one half of the prepared sliders). You can always add on a little shredded lettuce and a tomato slice after they are baked, if you prefer a little roughage in your burger bites as well.
However, the sky is the limit for these simple cheeseburger sliders, feel free to dress them up or down as you prefer.
It is worth it to note here that these baked burger sliders are delicious when first prepared, and they are best consumed quickly. Any leftovers may only keep well in the refrigerator for up to two days as the buns will get undesirably soggy if stored much longer than that.
Serve these simple sliders with potato salad, mixed green salad, fries, fruit or fruit salad (fruit salad is a perfect summer side!) to round a complete meal that brings everyone to the table and makes supper on a warm night seem a little special.
Happy eating, y’all! Slow down and enjoy those summer nights! 🌞✨🍔🍉
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Baked Cheeseburger Sliders
Easy Baked Cheeseburger Sliders make a great family dinner as they are easy to prepare, feed a small crowd, and they are fun to eat! These cheesy sliders are simple comfort food at its finest and a versatile dinner option that’s perfect for both kids and adults.
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 (12 or 15 ounce) package Hawaiian-style rolls
2 tablespoons olive oil (or more, as needed to lightly coat the rolls)
2 teaspoons (ish) garlic powder
1-1/2 pounds lean ground beef
3 tablespoons Montreal Steak Seasoning blend (I used McCormick brand)
2 teaspoons smoked paprika
2 teaspoons butter-flavoring, such as Molly McButter (optional)
2 tablespoons Worcestershire sauce (increase to 3 tablespoons, if desired)
1/3 cup (or more as you prefer) mayonnaise (I used reduced calorie mayo)
6 slices of your fave cheese for burgers (I used sliced American cheese)
- Optional toppings
ketchup and mustard (optional condiments)
dill pickle slices
bacon or bacon bits (I used turkey bacon)
raw or sauteed onions
sliced avocado (reserve for after sliders are cooked)
Roma Tomato slices (reserve for after sliders are cooked)
shredded lettuce (reserved for after sliders are cooked)
Directions
- Preheat the oven to 350°. Slice the set of Hawaiian rolls in half with a serrated knife. Place both halves of the split rolls onto an ungreased baking sheet. (refer to the full tutorial video for this recipe below, if needed)
- Drizzle or brush olive oil onto the cut rolls and then lightly dust them with garlic powder. Toast the rolls in the preheated oven for 7 minutes, then remove the baking pan to cool on a rack. Leave the toasted rolls on the baking pan.
- While the rolls are toasting, season the meat. In a medium size mixing bowl, combine the ground beef, steak seasoning, smoked paprika, butter flavoring powder (if using) and Worcestorshire sauce. Mix well with clean hands until all ingredients are well-combined.
- Press the seasoned meat into an ungreased 9×13 inch baking dish as evenly as possible. Bake the slider meat patty in the pre-heated oven for 20 minutes and then remove the baking dish to cool slightly on a rack.
- While the meat cools slightly, lightly smear both sides of the toasted rolls with mayonnaise or other condiments of your choice.
- Slide two spatulas underneath the rectangular meat patty at once, allow it to drain momentarily if possible, and place the patty on the bottom section of the split rolls. Top with all the cheese slices and the other savory toppings, such as bacon bits, pickles, pickled jalapenos, onions, as you prefer. Reserve crisp, cold veggie toppings such as lettuce, tomatoes, avocado etc for after the sliders are baked.
- Place the top portion of the toasted rolls onto the cheeseburger sliders. Warm them in the preheated oven for 10 minutes, or just until the cheese is melted. Return the pan with the heated sliders to a rack to cool slightly.
- Cut and serve the delicious baked cheeseburger sliders warm. Serve with the sides of your choice. Enjoy!
Recipe Video
Notes
- French fries, crisp green salad, potato salad, pasta salad, fruit salad or sliced fresh fruit are all perfect sides for these petite, flavorful burger sliders.
- Recipe from A Little Fish in the Kitchen blog and www.alittlefishinthekitchen.com. Please contact the author for permission to republish.
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