Slider-Style Mini Burgers Recipe - Allrecipes.com
Slider-Style Mini Burgers  Recipe
  • READY IN 50 mins

Slider-Style Mini Burgers

Recipe by  

"These remind me of my favorite fast food restaurant's little burgers! Perfect appetizer to bring to a party!"

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Ingredients Edit and Save

Original recipe makes 24 sliders Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
  2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
  3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
  4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2009

Hi all... I submitted this recipe - just to clarify, I use two packages of the King Hawaiian Sweet dinner rolls (in the orange bag, remove the cardboard tray it comes in). You can just slice the tops off all at once and spread the beef mixture on the "bottoms". Make sure to spray the foil with Pam so they don't stick. I also don't put them on a cookie sheet, just wrap the whole thing in foil and pop in the oven, this prevents the bottoms from burning against the hot cookie sheet and keeps the buns soft. Make sure to drain the grease and let the beef mixture cool a bit before adding mayo and cheese so it doesn't separate and get too oily. These are always the hit of the party! Tastes just like White Castles!

 
Most Helpful Critical Review
Dec 08, 2009

These did not work for my family at all. Scaled it down to make 12, called for 1/2 cup mayo, put less the 1/4 cup and the mayo was all I could taste - not good. Bummer, was hoping this could be come a new add in to the rotation since it is easy to prepare. Oh well, sometimes you win, sometimes you lose...

 
Jan 28, 2010

Great advice to just cook these wrapped in foil and of course drain the beef and cool before adding the cheese and mayo and using 1/2 to 3/4 of the onion mix ! The only addition I made to the recipe that continues to result in men and women asking for my recipe is: I add a special butter sauce to the top, borrowed from another great recipe. Here it is: 2 tbsp minced onion flakes, 1 tbsp worchestershire sauce, 1 tbsp Dijon or Spicey Mustard (not the regular yellow), 1/2 cup melted butter. You melt these together and brush ontop of the buns just before you put in the oven to bake. The men who have eaten this, always ask for the recipe!

 
Dec 07, 2009

I have made these twice and I did not cook the meat before adding to the buns. I just mixed everything together, put the mixture on the buns and baked for 30 min. They turned out fantastic!!!

 
Mar 24, 2009

I made this recipe today for 47 kids ranging in age from 6-17. The kids LOVED it! I tripled the recipe, although I cooked it as written for each batch. I thought the meat mixture would be more consistant doing it that way...and it would take the guess work out of how much meat goes on a package of rolls...I rated it 4 stars because of changes I made. I usually ALWAYS make the recipe exactly as stated the first time around, but couldn't on this one. The recipe doesn't call for draining the ground beef after it is cooked, which I felt needed to be done. I think it would be too greasy otherwise. I followed the recipe other than draining the grease and adding a pickle to the burger before I baked it. I also followed the review from the Dena who posted the recipe, i.e. not using a baking pan and waiting for the meat to cool before adding the mayo/cheese also, I used Hawaiian King rolls as suggested. Thank you SO much for a fabulous recipe! I will definitely make it again and again!

 
Mar 30, 2009

I tried this recipe with two packages of onion soup mix as suggested by DenaInChicago. Both my husband and I thought it was way too salty. I could only eat one because of how salty it was. I liked the extra onion flavor, but not the extra salt. I'm going to try it again with only 1 package of soup mix and some diced onions for the extra onion flavor. I think I'll make this a regular for us, just never again with 2 packages of soup mix.

 
Feb 26, 2009

We loved these! So, so tasty and very easy. Used the King's Hawaiian rolls from the deli section of the grocery. We served these at a party. Since I wanted as little prep as possible the day of the party, I browned the beef w/ soup mix the day before and put in a tupperware. The next day, I threw the meat mix in the microwave for a couple of minutes while I got the cheese and mayo (among other party fixings) ready to go. Mixed everything up, put it on the rolls and popped in the oven. My husband raved--said it was way better than Krystal burgers! I'd definitely make these again, especially for a football party or the like.

 
Jul 21, 2009

So yummy! I added some finely chopped onion while cooking the meat, used 93/7 ground turkey, and topped the burgers with sliced dill pickles before baking. Other than that, I followed the recipe. These are so close to White Castle burgers and even better, you can make tweaks to make them healthier, like using wheat buns. If you're worried about how much onion soup mix you're using, just add less at first and more to taste after the meat has cooked. Adding a little water can help the meat soak it up. I will definitely be making these again.

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 428 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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