How to Make Sliders for a Crowd (Sheet Pan or Griddle)

The easiest way to make sliders for a crowd is to bake one big, thin layer of ground beef on a sheet pan at 400°F for about 15 to 20 minutes, top it with cheese, then slide it onto a whole sheet of slider rolls and cut. For crispier, diner-style sliders, smash 1½-ounce balls of beef onto thinly sliced onions on a hot griddle. Plan on about 1½ to 2 ounces of beef per slider.

How much beef do you need for sliders?

• Per slider: about 1½ to 2 ounces of raw beef.
• Per pound: roughly 8 to 10 sliders.
• 2 pounds: about 16 to 24 sliders, depending on size.
• Per person: plan on 2 to 3 sliders per adult, more if sliders are the main event and there aren't many sides.

For bigger cookouts, our smash burger calculator works out beef, buns and cheese, and our guide to how much ground beef per burger covers full-size patties too.

What kind of beef and rolls to use

• Beef: 80/20 ground chuck. Sliders are small and cook quickly, so leaner beef dries out fast.
• Rolls: soft, connected slider rolls or mini potato rolls. Sweet Hawaiian-style rolls are popular for sheet-pan sliders because they come in one connected slab.
• Cheese: American melts best, but cheddar, Swiss and pepper jack all work.

Method 1: Sheet-pan sliders in the oven

This is the hands-off method for a party. One pan, one cut, a dozen or more sliders.

1. Heat the oven to 400°F (205°C).
2. Measure your rolls. Leave the pack of rolls connected and note its size. The beef will shrink as it cooks, so press it into a rectangle slightly larger than the rolls.
3. Press the beef into a rimmed sheet pan. Spread about 2 pounds into an even layer, roughly ¼ to ½ inch thick. A piece of parchment on top helps you press it flat. Season with salt and pepper (and a sprinkle of onion powder if you like).
4. Bake about 15 to 20 minutes, until the center reaches 160°F (71°C) on an instant-read thermometer. Thin layers cook fast, so start checking early.
5. Drain the fat. Carefully pour off or blot the grease. This keeps the bottom buns from getting soggy.
6. Add cheese. Lay slices over the beef and return the pan to the oven for 1 to 2 minutes to melt.
7. Assemble. Slice the rolls in half horizontally as one connected sheet. Set the bottom half in a baking dish or on a sheet pan, lift the beef on with two wide spatulas, add toppings and the top half.
8. Finish (optional). Brush the tops with melted butter and sprinkle with sesame seeds or everything bagel seasoning, then bake 3 to 5 minutes more until the tops are golden.
9. Cut and serve with a serrated knife along the roll seams.

Method 2: Griddle sliders with onions

This method takes a little more attention, but it gives you crispy edges and sweet, steamed onions in every bite.

1. Slice onions paper-thin. A mandoline helps. Plan on about one medium onion for every 8 sliders.
2. Portion the beef into loose 1½-ounce balls and keep them cold.
3. Heat a griddle or cast iron skillet over medium-high with a thin film of oil.
4. Pile onions, then beef. Set a small mound of onions on the griddle, put a beef ball on top and smash it flat so the onions press into the meat. Season with salt.
5. Cook about 2 minutes until the edges are browned, then flip so the onions are on top and cooking in the fat.
6. Add cheese and buns. Lay a slice of cheese on each patty, then set the bottom and top buns right on the patty to steam for about 30 seconds.
7. Slide the whole stack onto the bottom bun and serve right away.

It's the same idea as the Oklahoma Fried Onion Burger, in mini form.

Slider topping ideas

• Classic: American cheese, pickles and burger sauce.
• French onion: Swiss cheese and caramelized onions.
• Spicy: pepper jack, pickled jalapeños and chipotle mayo.
• Bacon cheddar: sharp cheddar, crumbled bacon and barbecue sauce.
• Mushroom Swiss: sautéed mushrooms and Swiss cheese.

Soft rolls work best because they compress around the small patty. See the best buns for burgers.

Make-ahead and serving tips

• Prep ahead. Slice onions, portion beef balls and set out toppings a few hours early. Keep raw beef in the fridge until you cook it.
• Keep them warm. Cover assembled sheet-pan sliders with foil and hold them in a low oven for a short time.
• Watch the clock. Don't leave sliders out for more than 2 hours, or 1 hour if it's above 90°F outside.
• Save leftovers. Refrigerate within 2 hours and eat within 3 to 4 days. See how to reheat a burger.

FAQ

How many sliders does a pound of beef make?

About 8 to 10, using 1½ to 2 ounces of beef per slider.

How long do you bake sheet-pan sliders?

About 15 to 20 minutes at 400°F for the beef, until it reaches 160°F in the center, plus a few minutes to melt the cheese and toast the buns.

Can I make sliders ahead of time?

You can prep everything ahead, but sliders are best cooked and assembled right before serving so the buns don't get soggy.

Why are my sheet-pan sliders soggy?

Usually the fat wasn't drained. Pour off the grease before adding cheese, and toast the bottom buns briefly if you want extra insurance.