Homemade sheet pan sliders make twelve small cheeseburgers in one batch. A thin rectangle of seasoned ground beef cooks on a rimmed pan, then goes onto a connected sheet of soft dinner rolls with cheese, pickles and classic burger condiments. This method is useful when you want a family dinner or party platter without shaping and flipping twelve separate patties.
The main method uses fresh ground beef pressed into one rectangle. If you prefer crumbled beef, see the separate skillet variation under Recipe Variations.
Ingredient Notes
Ground beef: Use 2 pounds of ground beef, ideally 80/20 chuck. Its fat helps the broad patty stay juicy. Press the meat evenly and check the center with a thermometer rather than judging doneness by color alone.
Salt and pepper: A simple seasoning of 1½ teaspoons salt and ½ teaspoon black pepper is enough for the beef. Mix gently; working the meat too much can make the patty dense.
Cheese: Six slices of American cheese melt smoothly across the cooked beef. Cheddar, provolone or pepper jack are also suitable.
Rolls and toppings: Keep a 12-pack of dinner rolls connected while slicing it horizontally. Spread ¼ cup mayonnaise on the cut side of the bottom slab. Finish with approximately ½ cup dill pickle slices, 2 tablespoons ketchup and 1 tablespoon yellow mustard, adjusting the condiments to taste.
How To Make Homemade Sheet Pan Sliders
1. Heat the oven and prepare the pan. Preheat to 400°F (200°C). Line a 9-by-13-inch rimmed pan or quarter-sheet pan with parchment. The rim is important because the beef will release juices as it cooks.
2. Season and shape the beef. Gently combine the ground beef with the salt and pepper. Press it firmly into an even rectangle that reaches the corners of the prepared pan. An even thickness helps the meat cook at the same rate across the tray.
3. Bake and check the temperature. Bake for about 15 minutes, then measure the thickest part. Ground beef should reach 160°F (71°C). Continue cooking if needed. Carefully pour off excess fat into a heatproof container; avoid tipping hot grease toward your hands.
4. Melt the cheese. Lay the cheese slices over the hot beef. The remaining heat should soften them; if needed, return the pan to the oven briefly until melted.
5. Prepare the connected rolls. Slice the whole slab of twelve rolls through the middle with a long serrated knife. Leave the individual rolls joined together. Spread mayonnaise over the cut side of the bottom half.
6. Assemble and portion. Lift the cheesy beef with two wide spatulas and place it over the roll bottoms. Distribute pickle slices, ketchup and mustard. Add the top half of the rolls, then cut along their seams into twelve sliders. Serve while the beef and cheese are hot.
Recipe Variations
Crumbled-beef skillet version: The photo below shows an alternative to the single baked patty. Brown the same amount of seasoned ground beef in a skillet, breaking it into small pieces. Cook it to 160°F (71°C), drain excess fat, spread the beef over the roll bottoms, add the cheese and warm the assembled tray until the cheese melts. This version is easier to spoon across the buns but may be less tidy to cut.
Bacon and cheddar: Replace the American cheese with sharp cheddar and add cooked, crumbled bacon just before topping the rolls.
Caramelized onion and Swiss: Add softened onions and Swiss cheese, then serve the sliders on brioche-style rolls.
Spicy version: Choose pepper jack and add a few pickled jalapeño slices. A small amount of hot sauce can be stirred into the mayonnaise.
Barbecue version: Swap ketchup for a smoky barbecue sauce and use soft, slightly sweet rolls.
Storing and Reheating
Refrigerate leftover cooked beef and assembled sliders promptly in covered containers. For the best texture, store the beef separately from the rolls when possible. Reheat the beef until steaming hot, then assemble with fresh rolls and toppings. An oven set to 350°F (175°C) can warm covered beef in roughly 8 to 10 minutes; check that it is hot throughout. Avoid leaving mayonnaise-topped assembled sliders out for extended periods.
Cooked beef can also be frozen in individual portions. Thaw it in the refrigerator before reheating.
What To Serve With Homemade Sheet Pan Sliders
Crispy fries, tater tots, potato salad or coleslaw turn the platter into an easy meal. Serve extra dill pickles or pickled onions for a sharp contrast to the beef and cheese. At a party, keep the cooked sliders warm and offer condiments on the side so guests can dress their own.
Frequently Asked Questions
Can I use frozen burger patties instead?
Yes, but that is a different method from the ground-beef slab used here. Cook pre-formed patties according to their package directions and verify that beef reaches 160°F (71°C), then cut or select patties that fit the rolls.
Can I use turkey or chicken?
You can substitute ground poultry. Cook it to 165°F (74°C) and expect a different cooking time and texture.
How do I keep the rolls from getting soggy?
Drain excess fat from the beef, spread mayonnaise on the bottom rolls as a barrier, and assemble close to serving time. Put extra ketchup and mustard on the table rather than soaking the bread in advance.
Homemade Sheet Pan Sliders Recipe
Yield: 12 sliders, approximately 6 servings
Prep: 15 minutes
Cook: About 15 to 20 minutes
Ingredients
- 2 pounds 80/20 ground beef
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 6 slices American cheese
- 12 connected dinner rolls
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- ½ cup dill pickle slices
Instructions
- Heat the oven to 400°F (200°C) and line a rimmed 9-by-13-inch pan with parchment.
- Gently season the beef with salt and pepper and press it evenly into the pan.
- Bake about 15 minutes, until the center reaches 160°F (71°C). Carefully drain excess fat.
- Lay cheese over the hot beef and let it melt.
- Slice the joined rolls horizontally and spread mayonnaise over the bottom half.
- Transfer the beef and cheese to the roll bottoms. Add pickles, ketchup and mustard.
- Replace the roll tops, cut into twelve sliders and serve immediately.
