These Stuffed Cheeseburger Rolls are a fun twist on classic burgers and a terrific way to enjoy cheeseburgers family style. They’re filled with all of the same flavors that personify cheeseburgers formed into a gooey pull apart slider. They make a scrumptious appetizer, quick weekday meal or serve them as an irresistible party food snack.
Easy Stuffed Cheeseburger Rolls Recipe
We have a long standing love affair with stuffed dinner rolls in every variation and flavor. These stuffed cheeseburger rolls start with dinner rolls that are stuffed with lean sautéed seasoned ground beef and diced Vidalia onion, then layered with swirls of ketchup, mustard, dill pickle chips and plenty of sharp cheddar cheese. Brush the rolls liberally on all sides with butter and top with a sprinkle of sesame seeds then bake until gooey and golden, cut apart and enjoy.
How to Make the BEST Stuffed Cheeseburger Rolls
Home cooking is often about improvising with the ingredients you have on hand and just because you don’t have buns in the house doesn’t mean you still can’t have cheeseburgers for dinner. These stuffed cheeseburger rolls can be served as an appetizer or a fun family tear and share meal. Forget the buns these stuffed rolls are a home run.
- Ingredients you’ll need to make homemade Stuffed Cheeseburger Rolls: One package frozen dinner rolls i.e. Sister Schubert’s or similar, ground sirloin, onion, olive oil, ketchup, mustard, steak seasoning, worcestershire sauce, dill pickles, melted butter, sesame seeds and sliced cheddar cheese.
- Kitchen tools you’ll need: Skillet, sharp knife and cutting board, measuring spoons, large spoon for cooking ground sirloin, pastry brush, small bowl, cut and serve spatula and large sheet pan.
- To expedite preparation the ground beef for these rolls can be fully cooked and prepared in advance and chilled until assembling the rolls.
- You could use ground turkey or ground chicken to make these stuffed rolls.
- You can use any brand of frozen parker house rolls for this recipe including a private store brand.
- When preparing the rolls, thaw them just enough to make them easier to cut through using a serrated knife.
- When it comes to the mustard and ketchup, this is one of those moments you can eyeball the amounts. Swirl using the amount that suits your personal taste.
- You can also fully assemble the Cheeseburger Rolls and place into the refrigerator to keep chilled until baking. When doing so, brush with melted butter and top with a sprinkle of sesame seeds just before baking.
- When serving the rolls, use a sharp knife or cut and serve spatula to separate at the perforations to make them easier to remain in tact for serving.
- Store baked Stuffed Cheeseburger Rolls tightly wrapped in aluminum foil or in an airtight container chilled for up to 4 days. Reheat gently in single servings in the microwave or in an air fryer at 350°F for a few minutes just until heated through.
More Easy Pull Apart Rolls and Sliders Recipes to Make
I use these same Parker house rolls quite often to make other variations. More stuffed rolls and sliders you may also like to make:
- These Stuffed Pizza Rolls are ideal for game day and casual snacking.
- My Chicken Bacon Ranch Pull Apart Rolls are a viral Pinterest sensation after being pinned more than one million times.
- A holiday favorite Ham and Swiss Poppy Seed Rolls.
- Start the day with these Sausage Egg and Cheese Pull Apart Rolls.
- Skip the tortillas and enjoy the same flavors on these Easy Cheesy Taco Sliders.
- Open Faced Egg Canadian Bacon Rolls are an open faced option for grab-n-go mornings.
- You may also like to try these Chicken Mushroom and Cream Cheese Stuffed Rolls from The Food Charlatan.
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Helpful Kitchen Items:
Stuffed Cheeseburger Rolls
- 1 11 oz package Sister Schubert's Parker House Style Yeast Rolls
- 1 lb lean ground sirloin
- 1 small sweet onion diced
- olive oil
- 2 tsp steak seasoning i.e. Montreal or Kansas City
- 1 tsp garlic salt
- 2 Tbsp Worcestershire sauce
- 12 slices sharp cheddar cheese
- yellow mustard
- 12 dill pickle slices
- 2 Tbsp butter melted
- 1 tsp sesame seeds
- Line a standard baking sheet with parchment paper. Remove the rolls from the package and allow to thaw on the counter for 20 minutes or until thawed enough to cut. Using a serrated bread knife carefully cut in half. Place the bottom half on the parchment lined pan. Set aside.
- In a large skillet saute the ground sirloin and diced onion together over medium-high heat in a couple of drizzles of olive oil. Add the steak seasoning and garlic salt. Cook until no pink remains, then drain all excess fat from the pan.
- Add the Worcestershire sauce cooking for 1 minute longer. Remove from the heat and set aside to cool slightly.
- To assemble: Brush both bread halves with melted butter. Arrange 6 slices of cheese over the bottom half. Swirl with yellow mustard and ketchup. No measuring just eyeball it.
- Top with the cooked ground beef. Swirl the ground beef with mustard and ketchup.
- Arrange the pickle slices over the ground beef then top with the remaining cheese. Cover with the top half of bread.
- Brush the rolls on all sides with melted butter. Sprinkle the top with sesame seeds.
- Preheat the oven to 350°F. Lay a piece of aluminum foil on top of the rolls.
- Bake for 25 minutes then uncover. Increase the oven temperature to broil and continue to bake until the the top is golden.
- Remove to serving platter. Cut along the perforations and serve.