The ULTIMATE Stuffed Cheeseburger Sliders

These Ultimate Cheeseburger Sliders make the perfect gameday grilling grub, featuring pepper jack-stuffed mini burger patties topped with buttery mushrooms, creamy avocado, and crisp spinach!
Course Main Course
Cuisine American
Keyword stuffed sliders
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20 mini sliders
Calories 290kcal
Author Samantha at Five Heart Home


For the mini burger patties:

  • 2 pounds 85% lean ground beef
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 large clove of garlic finely minced
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 4 ounces pepper jack cheese cut into 1/2-inch cubes and chilled

For the mushrooms:

  • 2 large pieces of heavy-duty aluminum foil
  • 16 ounces white mushrooms thickly sliced
  • 1 large clove garlic minced
  • 3 tablespoons butter melted
  • 1 teaspoon garlic salt
  • Freshly ground black pepper

To assemble the sliders:

  • 20 slider buns such as small Hawaiian rolls
  • 3 large avocados thinly sliced
  • 3 ounces baby spinach leaves


  • Prep the grill by making a charcoal fire.


  • Place ground beef in a large bowl. Lightly scramble egg and pour over beef. Sprinkle grated Parmesan, minced garlic, salt, and pepper over beef. Use hands to gently mix all ingredients until well-combined. Do not overmix or pack down, but the egg and seasonings should be evenly distributed throughout the beef.
  • Use a 1/4-cup measuring cup to scoop out the beef and gently roll into 20 balls. Press a cube of pepper jack into the center of each meatball. Carefully form the meat around the cube, making sure that the cheese is totally encased. Slightly flatten into patty with a 2-inch diameter. Repeat until all patties are formed. Set aside.


  • Place mushrooms and garlic in a large bowl. Pour melted butter over the top. Sprinkle with garlic salt and pepper. Gently mixed until all mushrooms are evenly coated. Layer two foil sheets on top of each other. Pour mushrooms into center of foil and bring up each side. Fold the top together and roll down several times. Repeat on each end until foil packet is tightly sealed.


  • When grill is heated to medium-high, place foil packet of mushrooms on grill grate. Cook for 10 minutes.
  • After mushrooms have been cooking for 10 minutes, flip foil packet over and move to the side (over indirect heat is fine) to make room for burgers. Brush grate with oil to prevent slider patties from sticking. Space patties out on grill and cook for 3 to 4 minutes or until nicely browned on the bottom. Use a spatula to flip patties and cook on the other side for about 4 more minutes or until meat is just cooked through. Transfer sliders to a platter and cover with foil to keep warm. Remove packet of mushrooms from the grill (whose total cooking time should have been 15 to 20 minutes), being careful of hot steam when you open the foil.


  • Place a mini burger on the bottom half of a slider bun. Layer with avocado slices, spinach leaves, grilled mushrooms, and top bun. Skewer with a toothpick or bamboo pick to hold everything together.


If pepper jack is too spicy for you, feel free to substitute Monterrey Jack or your favorite cheese!


Calories: 290kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 327mg | Potassium: 387mg | Fiber: 4g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 4.8mg | Calcium: 112mg | Iron: 2.3mg