Oven Baked Sliders (Cheeseburger)

Here in the south, we have a fast-food restaurant called Krystal’s.  They are very similar to the popular White Castle hamburgers.  

We duplicated these little burgers at home.  They are the perfect finger food for a party or just a movie night at home.

Oven Baked Sliders stacked up on a white plate.

Try our Roast Beef Sliders!

Oven Baked Sliders

hamburger meat patted into a square on a baking tray topped with chopped onions

Mix the ground beef with the onion soup mix.  Spread it as thin or thick as you prefer. We chose to make ours a little thicker than Krystal’s hamburgers. Spread the diced onions evenly on top of the meat.

Bake for about 15 minutes. (depending on the thickness)

slider meat on baking tray topped with cheese slices

Remove from the oven and place cheese slices on top.  Put back in for 3 – 5 minutes to melt the cheese.

Check out our Strawberry Shortcake!

oven baked sliders on baking sheet with bun tops placed on top

Slice the dinner rolls with a serrated knife and place it on top of the cheese. Bake another 3 – 5 minutes.

Remove them from the oven. Slice the meat for each individual slider, using a spatula place a slider on each bottom bun.

Oven Baked Sliders -These taste just like Krystal's or White Castle hamburgers. Super easy to make!

It works best to slice with a large pizza cutter. Use a spatula to remove from the pan and place it on the bottom bun. Serve.

Try our Pastrami and Swiss Cheese Sliders!

Oven Baked Sliders stacked up on a white plate.

Oven Baked Sliders

Oven Baked Sliders -These taste just like Krystal’s or White Castle hamburgers. Super easy to make!
4.50 from 71 votes
Print Pin Rate
Course: Dinner, Entree, Main, Sandwich
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 365kcal
Author: Leigh Harris


  • 2 pounds Ground Beef
  • 1 package dry Onion soup mix
  • 1 small Onion, finely diced
  • 12 dinner rolls Any small dinner roll, sliced in half
  • 6 slices American Cheese


  • In a large bowl mix the hamburger and onion soup mix.
    2 pounds Ground Beef, 1 package dry Onion soup mix
  • Spread the meat mixture on a rimmed cookie sheet.
  • Press the meat with your fingers to smooth it out in the pan.
  • Sprinkle the onions evenly over the meat.
    1 small Onion, finely diced
  • Bake at 350 degrees for about 15 minutes. (The meat will shrink)
  • Remove the pan from oven and layer the meat with the cheese slices.
    6 slices American Cheese
  • Bake another 3 – 5 minutes (until cheese is melted).
  • Then add the tops of your rolls and place back in the oven for about 3 – 5 more minutes to warm the buns.
    12 dinner rolls
  • Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.


Be sure to finely dice the onions. You want them to soften and cook completely at the same time as the meat.
Use 80/20 ground beef. If the meat is too lean the burgers will dry out during cooking.
Add any toppings you like, Krystal uses mustard only.
Instead of separating each individual roll, you can use a serrated knife cut the rolls in half, long ways, creating a top layer and bottom buns layer. This way you can easily place the cooked rectangle ground beef layer on top of the bottom full layer of buns.ย 
Storing Leftovers – Let them cool to room temperature, place in an air-tight container or bag and refrigerate for up to 4 days. You can microwave them to reheat individual servings or wrap them in aluminum foil and reheat them in a 350-degree F oven until warmed through.


Calories: 365kcal | Carbohydrates: 24g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 833mg | Potassium: 310mg | Fiber: 2g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 3mg

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  1. Tripled the recipe and made it for a family party last weekend. Just sent this web site to those requesting the recipe. The sliders were a great success. Thank you so much.5 stars

  2. I made these a few months ago and meant to comment then and just forgot.
    These have become a staple! So easy and so good!
    My three year old regularly asks for tiny hamburgers. My parents get excited when they are actually home to have them fresh. My partner’s colleagues are jealous when he brings them in for lunch.
    I don’t put the bun in the oven with the sliders as I use homemade brioche buns that are still warm.
    Easiest and best slider recipe I’ve tried. Will definitely be a party staple.
    Actually have it in the oven right now.5 stars

  3. these came out great, delicious and easy. I halved the recipe and it made 12 sliders but i didnt see the part about shortening the time and they still came out perfect. Thanks so much!!5 stars

  4. First time making sliders in the oven and I have to say that there is no way that I am going back to pan frying. I did not follow the ingredient directions to the T but these where amazing to say the least.5 stars

  5. We skip the extra onion (toddlers) and do 1 lb of beef for our family of 4. A go-to for weeknight meal rotation. Thank you!5 stars

    1. Thanks for the heads-up Chris. We’ll check it out. Unfortunately, this is becoming more frequent. We certainly appreciate it!

  6. Delicious just made this, we didnโ€™t add the extra onion on top and was still really good ! Reminded us of White Castle ! Thx for the recipe !5 stars

  7. OMG! Amazeballs!!! Made these for High School Baseball Team Dinner Friday night after practice. Boys devoured them!! I made 72 Sliders with 12lbs ground beef and we could’ve used about 2 dozen more, boy oh boy can those boys eat!! I omitted finely chopped onions, not knowing if boys would like the onions, but still used the onion soup mix for flavoring and added some salt. I also used Brioche Slider buns. This was the most straight forward recipe I found online. Thanks a million!!5 stars

    1. Yes, Jill I would reduce the baking time maybe to 10 minutes and just check the doneness. But make sure the onions are soft.

  8. This is amazing and you’re a genius. Utterly amazing. Thank you! I’ll make it for the hubby while he watches his stupid racing this Sunday!5 stars

  9. Wow! Thanks so much! Just like being back in Atlanta at Krystal’s! My wife and I have tried the frozen types (White Castle) but your recipe is the real deal!

  10. These look delicious! I’ve planned on making these for the Superbowl. I do have a question though. Do they still taste good if they’re kept warm in a sterno? I’m a little worried about them drying out or the bread getting soggy. I figure they will be okay, because krystals warm up well. I just wanted to make sure.

    1. Hi, Terrance! I can’t really answer to how they will hold up in a Sterno. You could try placing a layer of paper towels to reduce condensation. I don’t think they will dry out. One recipe usually makes enough for us to have leftovers and they reheat beautifully. Thank you for coming by! ๐Ÿ™‚

    2. I think paper towel on bottom but I prefer my bun a lil moist and lots of onions I layer whole bottom with onion and make a teepee to steam bottom bun a tad soggy ๐Ÿคค๐Ÿคค๐Ÿคค

    1. I try a lot of ‘internet recipes’ but this is the first time I ever felt compelled to comment. Wife forwarded it to me and made these tonight, they’re excellent, fun and easy to make! So many good reasons and occasions to make them…thanks!!5 stars

      1. Hi, Margaret. Sorry about that, it’s in the recipe card at the bottom of the page. I added it in the body of the post too! Thank you

  11. Thanks so much for sharing this great slider with Full Plate Thursday, we will love these sliders! Hope you are having a great day and come back soon!
    Miz Helen5 stars

  12. I have a friend that makes a version of these and brings them to potlucks…they are very tasty! Pinned!

    Visiting via Wine’d Down Wednesdays!

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