Cheeseburger sliders are small, bite-sized burgers with beef patties, melted cheese, and classic toppings like pickles and lettuce. Easy to make, they’re perfect for parties, birthday buffets, or as appetizers. Extra-soft cheeseburgers that are easy to eat in two bites. Perfect appetizers that disappear in a flash!
homemade sliders
I quite often prepare homemade hamburgers with different fillings. The kids love them, and we take the opportunity to indulge a bit in our diet
When I organize a birthday party or a barbecue with friends, I make sliders. It’s cute and practical for both kids and adults alike. Homemade cheeseburger sliders are loved by everyone and are among the first bites to disappear. They always make an impression.
You can buy buns and just prepare the fillings, but I prefer to make the burger buns from scratch.
The hamburger buns are very easy to prepare, and can be made well in advance and frozen.
My go-to burger dough recipe produces buns that are incredibly soft and fluffy, perfect for both large hamburgers and sliders. This recipe is versatile and works well for various occasions. When time permits, I bake them in advance, allow them to cool, and store them in airtight containers or zip-lock bags to maintain freshness.
These mini burger buns can be frozen for a few days or up to 1 month. They can be frozen for longer but I think one month is already good.
Take them out of the freezer for a few hours and let them thaw at room temperature. Before garnishing them, warm them for a few minutes in a turned-off oven to regain their softness. 
What I appreciate about ham and cheese sliders for a buffet is that you can choose different fillings. You can make them with ground beef, chicken or fish. Offer veggie burgers with falafel, crudités or potato patties..
Let your imagination guide you to create delicious mini burger sliders . You’ll be able to offer a variety of mini burgers and please all your guests.
Tips for perfect mini burger buns :
Table of Contents
The cooking time for mini buns should be shorter to preserve their softness. Mini buns should be cooked quickly at a higher temperature than regular-sized buns. I bake them for about twelve minutes at 210°C (410°F).
Weigh the dough balls to ensure the mini burgers are all the same size. The smaller and more identical, the cuter they look. I make 20g (0.7 oz) balls, and I find that it’s the perfect size.
Once out of the oven, cover them with a towel until they cool down. This helps to trap moisture, preventing them from drying out.
You can watch the recipe on video
Ingredients:
NB: Find the printable recipe card at the end of the article.
The dough for mini burger buns
- 330 g (11.6 oz ) all-purpose flour
- 85 ml ( 3 oz ) milk
- 65 ml ( 2.3 oz ) water
- 40 g (1.4 oz ) soft butter
- 1 small egg
- 1/2 teaspoon salt
- 1 teaspoon instant dried baker’s yeast (7g / 0.25 oz )
- 1 teaspoon sugar
- a little sesame seed
- egg wash
The garnish
- 500 g ( 17.6 oz ) ground beef
- salt and pepper
- 1 egg
- 7 slices cheddar cheese
- A few leaves of lettuce
- barbecue sauce or ketchup
- Caramelized onion confit (optional)
How to prepare ham and cheese burger sliders ?
Prepare the burger dough
1. Place the flour and sugar in the bowl of stand mixer (Kitchenaïd here). The dough can be kneaded by hand for about fifteen minutes until it forms a soft, smooth ball.
2. In a saucepan, combine the milk and water and gently heat until slightly warm.
3. Pour over flour and start kneading on speed 2. Knead the dough for about 12 minutes, until it pulls away from the sides of the bowl and forms a ball around the dough hook.
4. Add the dry yeast while continuing to knead, then gradually incorporate the softened butter.
Note: This is instant dry yeast, which can be mixed directly into the flour. If you’re using “active” dry yeast, you’ll need to rehydrate it in a bit of warm milk or water (from the recipe) for about ten minutes before starting to knead If in doubt, follow the manufacturer’s instructions or rehydrate it.
5. When the butter is well incorporated into the dough, add the egg and salt.
6. Knead until the dough pulls away from the sides and is soft and smooth (you can watch the steps on the video).
7. Turn the dough out onto the work surface and knead just until smooth, then shape into a ball.
8. Place the dough in a bowl. You can return it to the mixer bowl if you don’t need it.
9. Cover the bowl with cling film and a towel. Leave to double in volume for 1 to 1.5 hours in a warm, draught-free place.
10. When the dough has risen, punch it down to deflate it.
11. Turn it out onto the work surface and divide it into small portions of 20g (0.7 oz) each, about the size of a large walnut
12. Shape each portion into a smooth ball.
13. Place the balls onto a baking tray lined with parchment paper. Cover with a towel and leave to rise for 1 hour at room temperature. The balls will slightly puff up.
14. Preheat the oven to 210°C (410°F) at the end of the rising time.
15. Dilute 2 egg yolks with 2 teaspoons of water, milk, or cream, and gently brush the mixture onto the dough balls using a pastry brush.
16. Sprinkle with sesame or poppy seeds.
17. Bake for about 12 minutes, depending on your oven, until the buns are golden brown.
18. Remove the buns from the oven, place them on a wire rack and cover with a towel to retain moisture and prevent them from drying out. They’ll stay soft that way.
Prepare the garnish for the burger sliders
1. In a bowl, mix the meat with a pinch of salt, a bit of pepper, and the egg.
2. Form small balls of 20g (0.7 oz) each.
3. Flatten each patty to be slightly larger than the mini buns. The patty will shrink slightly while cooking.
4. Heat a little oil in a frying pan and cook the patties on both sides.
5. Cut the mini burger buns in half and spread ketchup on the bottom half. Place a little caramelized onion confit on top.
6. Cut each slice of cheese into 4 small squares and place them on top of the caramelized onions. You can place the beef patty first, followed by the cheese, or vice versa; it’s up to your preference.
7. Cover with a piece of lettuce and then place the beef patty on top. Top with a little ketchup.
8. Put the top of the mini burgers back on and secure everything with a cocktail pick at the center.
9. You can reheat them for about ten minutes at 120°C (250°F) before serving.
10. If you have prepared them a few hours before serving, wrap with cling film and store in the fridge.
Cheeseburger Sliders Recipe
Matériel :
Ingredients :
The dough for mini burger buns
- 330 g (11.6 oz) all-purpose flour
- 85 ml (3 oz) milk
- 65 ml (2.3 oz ) water
- 40 g (1.4 oz ) soft butter
- 1 small egg
- 1/2 teaspoon salt
- 1 teaspoon instant dried baker's yeast (7g / 0.25 oz)
- 1 teaspoon sugar
- a little sesame seed
- egg wash
The garnish
- 500 g (17.6 oz ) ground beef
- salt and pepper
- 1 egg
- 7 slices cheddar cheese
- A few leaves of lettuce
- barbecue sauce or ketchup
- Caramelized onion confit optional
Instructions :
Prepare the burger dough
- Place the flour and sugar in the bowl of stand mixer (Kitchenaïd here). The dough can be kneaded by hand for about fifteen minutes until it forms a soft, smooth ball.
- In a saucepan, combine the milk and water and gently heat until slightly warm.
- Pour over flour and start kneading on speed 2. Knead the dough for about 12 minutes, until it pulls away from the sides of the bowl and forms a ball around the dough hook.
- Add the dry yeast while continuing to knead, then gradually incorporate the softened butter.
- Note: This is instant dry yeast, which can be mixed directly into the flour. If you're using "active" dry yeast, you'll need to rehydrate it in a bit of warm milk or water (from the recipe) for about ten minutes before starting to knead If in doubt, follow the manufacturer's instructions or rehydrate it.
- When the butter is well incorporated into the dough, add the egg and salt.
- Knead until the dough pulls away from the sides and is soft and smooth (you can watch the steps on the video).
- Turn the dough out onto the work surface and knead just until smooth, then shape into a ball.
- Place the dough in a bowl. You can return it to the mixer bowl if you don't need it.
- Cover the bowl with cling film and a towel. Leave to double in volume for 1 to 1.5 hours in a warm, draught-free place.
- When the dough has risen, punch it down to deflate it.
- Turn it out onto the work surface and divide it into small portions of 20g (0.7 oz) each, about the size of a large walnut
- Shape each portion into a smooth ball.
- Place the balls onto a baking tray lined with parchment paper. Cover with a towel and leave to rise for 1 hour at room temperature. The balls will slightly puff up.
- Preheat the oven to 210°C (410°F) at the end of the rising time.
- Dilute 2 egg yolks with 2 teaspoons of water, milk, or cream, and gently brush the mixture onto the dough balls using a pastry brush.
- Sprinkle with sesame or poppy seeds.
- Bake for about 12 minutes, depending on your oven, until the buns are golden brown.
- Remove the buns from the oven, place them on a wire rack and cover with a towel to retain moisture and prevent them from drying out. They'll stay soft that way.
Prepare the garnish for the burger sliders
- In a bowl, mix the meat with a pinch of salt, a bit of pepper, and the egg.
- Form small balls of 20g (0.7 oz) each.
- Flatten each patty to be slightly larger than the mini buns. The patty will shrink slightly while cooking.
- Heat a little oil in a frying pan and cook the patties on both sides.
- Cut the mini burger buns in half and spread ketchup on the bottom half. Place a little caramelized onion confit on top.
- Cut each slice of cheese into 4 small squares and place them on top of the caramelized onions. You can place the beef patty first, followed by the cheese, or vice versa; it's up to your preference.
- Cover with a piece of lettuce and then place the beef patty on top. Top with a little ketchup.
- Put the top of the mini burgers back on and secure everything with a cocktail pick at the center.
- You can reheat them for about ten minutes at 120°C (250°F) before serving.
- If you have prepared them a few hours before serving, wrap with cling film and store in the fridge.
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2 comments
Perfect 🤌
Thanks so much!