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Easy Hamburger Sliders

We grew up with White Castles - sliders. These are not replicas, but instead a simple twist on a slider.


1 pound Ground Beef

1 tsp Salt

½ tsp Pepper

1 tsp Garlic Powder

¼ cup Beef Consomme

1 sliced Onion

2 tsp Olive Oil

½ tsp Salt (for onions)

Cheddar Cheese

Soft Rolls


Sautee onions, olive oil, and salt until the onions are caramelized. This takes about 10 minutes.

Preheat the oven to 395℉

Mix the ground beef, salt, pepper, garlic powder, and beef consume together. The mixture should be damp. If it isn’t add a bit more consomme.

Spread the beef mixture into a baking tray, and bake for 7-8 minutes.

You want it to be relatively thin, but you decide how thick you want your sliders. This recipe will fill a regular baking sheet with a thinnish layer.

Take out. Top with the onions and cheese. Return to the oven and bake for another 3-4 minutes until the cheese is melted.

As you can see the mixture will shrink, and that is ok. You will still have plenty for 12 sliders.

Cut the ground beef mixture into 12 portions and place on rolls.


You can find beef consomme in the canned soup aisle. Beef consomme has gelatin in it and helps keep the sliders moist.

American cheese may be more traditional for these, but I like the sharpness the cheddar cheese brings to them.

You can also steam your rolls, but I find that sometimes they can get soggy.

  • To steam the rolls, slice them in half. Once the cheese is melted place the tops of the rolls on the beef as if they were sandwiches. Tent with foil and cook for 1-2 minutes.

  • Remove, cut into portions, and place on the bottoms

Another way to serve these is to top each with either dill or sweet pickle chip (your preference) or two.

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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