BBQ Cheeseburger Sliders (Buttery, Gooey, Crowd-Pleaser)
These pull-apart BBQ cheeseburger sliders bake on a sheet pan—no grill needed. Buttery Hawaiian rolls, a smoky seasoning blend, and melty pepper jack + colby jack deliver crisp edges, tender centers, and a tangy BBQ finish perfect for parties or weeknights.<\/p>
Equipment
- Sheet Pan (2)
- Parchment paper
- Basting Brush
- Serrated Knife
- Cooling Rack (optional)
Ingredients
Bread
- 12 King’s Hawaiian Original Sweet Rolls
Beef
- 1 lb ground beef
Core Seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Aromatics & Sauce
- 1 Tbsp minced garlic
- 2 Tbsp BBQ sauce
Cheese
- 6 slices pepper jack cheese
- 1/2 cup colby jack cheese, shredded
Crunch & Bacon
- crispy fried onions generous handful
- 6 slices bacon, cooked & crumbled
Finish
- 2 Tbsp butter, melted
- sesame seeds 1–2 tsp, to taste
Instructions
- Heat the oven & prep the rolls: Preheat to 375°F / 190°C. Without separating rolls, slice the whole slab horizontally. Place bottoms on a lined sheet pan; set tops aside.
- Season the beef for burger-shop flavor: In a bowl, gently mix ground beef with salt, pepper, garlic powder, onion powder, smoked paprika, and minced garlic until just combined.
- Press and par-bake the beef as one sheet: Line a second sheet pan with parchment. Press the seasoned beef into a thin, even rectangle roughly the size of the roll slab (about 1/4–1/3 inch thick). Bake 8–10 minutes until just cooked; drain fat, then brush with 1 Tbsp BBQ sauce.
- Build the slider base: Brush roll bottoms with a little melted butter. Lay the beef sheet on the rolls. Top with pepper jack slices (overlapping) and the shredded colby jack. Scatter crispy fried onions and crumbled bacon. Drizzle remaining 1 Tbsp BBQ sauce in a thin zigzag.
- Cap, glaze, and bake: Place roll tops on. Brush with remaining melted butter and sprinkle sesame seeds. Bake 8–10 minutes, until cheese is fully melted and tops are glossy and lightly toasted.
- Rest and slice clean: Cool 3 minutes to set. Run a serrated knife through the seams to create 12 sliders. Serve immediately while centers are oozy.
- Aroma check: You should smell buttery rolls, subtle smoke from paprika + bacon, and melty pepper jack—aka one more slider.
Notes
- For extra toastiness, broil 30–45 seconds at the end—watch closely.
- A cooling rack set over the sheet pan keeps bottoms from steaming.
- Want more smoke? Add 1/2 tsp liquid smoke to the beef mix or choose a smoky BBQ sauce.