Mini Burgers

These mini burgers are made with ground beef, garlic powder, onion powder, onion, cheese, Hawaiian sweet rolls and baked to perfection.

This is a super simple slider recipe all made in the oven. You start by cooking the meat first in the oven as a single layer, then top onto the Hawaiian rolls along with the cheese and onions and bake once more. These come out absolutely superb. These little sliders are so quick, no mess, and easy to make. You only need to use the oven to make this. These mini burgers are perfect for gamedays, appetizers, or any gathering. These are sweet, butter, salt, with amazing melted cheese. What is not to like?

This was inspired by my Sloppy Joe sliders to make this. If you would like to try a similar keto recipe, you can try my Portobello Burger and my Lettuce Burger.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Mini Burgers
• Food safety

Ingredients

• Ground beef
• Garlic powder
• Onion powder
• Onion
• Cheese
• Hawaiian sweet rolls
• Butter
• Everything but the bagel seasoning

See recipe card for quantities.

Instructions

Preheat the oven to 350°F.

Combine the beef, salt, pepper and garlic powder in a 9x9 inch baking dish and press into a flat, even layer. Bake for 20 minutes and drain the liquid after.

Prepare a baking sheet and spray with nonstick cooking spray. Slice the rolls lengthwise. Place the bottom half of the rolls onto the baking sheet. With two spatulas, place the meat onto the bottom half of the rolls, followed by the cheese, onions, and top layer. Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top.

Bake for 15 minutes, watching closely, until the bread is golden brown and the cheese is melted.

Slice into individual sliders.

Hint: Make sure to cook the beef first and then adding back into the oven with the bread, cheese and onions.

Substitutions

• Beef: These will work best with ground beef. With a similar texture, ground chicken or ground turkey can be superb substitutes for ground beef. 
• Seasoning: I love using garlic and onion powder for this recipe. If you want something spicier, you could always add chili powder or paprika.
• Onion: I love using white onion for this recipe. You could either use red or yellow onion. Another great substitute would be shallots or green onion.
• Cheese: I used cracker cut cheese to individually place them on each slide. The cheese will melt so this doesn’t really matter, but it is totally up to you. I have always preferred cheddar cheese for burgers, but you can use American, provolone, or smoked gouda.
• Rolls: I used the Hawaiian rolls for this recipe. You can use any sweet rolls you prefer.
• Butter: Brushing the rolls with melted butter will complete this recipe. It is so delicious. If you prefer not to use butter, any oil will work as well.
• Everything but the bagel seasoning: I love using a combination of sesame, pepper, and poppy that this seasoning gives you. If you prefer, you can simply use only sesame or poppy.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add hot sauce at the end for a little spice.
• Deluxe - add guacamole, crispy onions or french fries.
• Kid friendly - add crushed potato chips (ketchup chips!)

Check out my Fried Egg burger on my website.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

Store the wet ingredients (onion and beef) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Don't overcook the burgers! Cook to a minimum internal temperature, but they should still be juicy for best results.

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Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.