14 Cheese Slider Recipes to Savor

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A cheese lover’s dream awaits with these 14 mouthwatering slider recipes. From classic beef to creative twists, each is packed with gooey goodness perfect for game day, quick dinners, or any craving. Get ready to savor every bite—your new favorite comfort food is here.

Classic Cheddar Cheeseburger Sliders

Let's be real: sliders are the ultimate crowd-pleaser, and these Classic Cheddar Cheeseburger Sliders hit every note. Juicy beef patties, melted cheddar, crunchy pickles, and a tangy ketchup finish—all in two perfect bites.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Sliders

1 lb ground beef (80/20)
1/2 tsp salt
1/4 tsp black pepper
6 slices cheddar cheese, halved
12 slider buns
2 tbsp butter, melted
24 dill pickle slices
1/4 cup ketchup

Instructions

Preheat a griddle or large skillet over medium-high heat.
In a bowl, gently combine ground beef, salt, and pepper. Divide into 12 equal portions and shape into thin patties slightly larger than the buns—they shrink when cooking.
Place patties on the hot griddle. Cook for 3 minutes without pressing down for a juicy crust.
Flip patties and immediately top each with a half slice of cheddar cheese. Cook for 2 more minutes for medium doneness (internal temp 160°F).
While patties cook, brush cut sides of slider buns with melted butter. Place on the griddle, cut-side down, for 1 minute until golden.
Assemble sliders: bottom bun, patty with melted cheese, 2 pickle slices, a drizzle of ketchup, then top bun. Serve hot.

Soft, buttery buns hug a juicy, cheesy patty while pickles add crunch and ketchup brings tang. Serve these on a platter with extra ketchup for dipping—they'll vanish in minutes.

Spicy Pepper Jack Sliders

Sizzle up these Spicy Pepper Jack Sliders for a game-day win. Juicy grilled chicken, melty pepper jack, and a kick of chipotle mayo—these sliders bring the heat fast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 slices pepper jack cheese
4 slider buns
2 tablespoons chipotle mayonnaise
1 jalapeño, thinly sliced
1 tablespoon vegetable oil

Instructions

Preheat grill to medium-high heat, about 400°F.
Pat chicken breasts dry and season evenly with salt, pepper, and garlic powder.
Brush grill grates with vegetable oil to prevent sticking.
Grill chicken for 4-5 minutes per side, until internal temperature reaches 165°F. Tip: resist flipping too often to get good grill marks.
In the last minute of grilling, place a slice of pepper jack cheese on each chicken breast and close the grill lid to melt the cheese.
Remove chicken and let rest for 2 minutes. Tip: resting keeps the juices locked in.
While chicken rests, toast slider buns cut-side down on the grill for 30-60 seconds until golden.
Spread 1/2 tablespoon chipotle mayo on each bun top.
Slice each chicken breast into two halves for sliders (if using full breasts) or keep whole if using small patties. Place on bun bottoms.
Top each with a few jalapeño slices and close with bun top. Tip: for extra heat, add more jalapeños or a drizzle of chipotle mayo.

Loaded with melty cheese and a spicy kick, these sliders are perfect for parties. Serve with extra chipotle mayo for dipping and watch them disappear fast.

Italian Caprese Sliders

Everyone loves a classic Caprese, but we're making it slider-sized for the win. These mini beauties pack fresh mozzarella, juicy tomato, fragrant basil, and a tangy balsamic glaze onto soft buns. Ready in under 15 minutes—perfect for game day or a quick dinner.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 2 minutes

Ingredients

12 mini slider buns
8 oz fresh mozzarella (bocconcini or sliced into rounds)
2 medium tomatoes (sliced into rounds)
1/4 cup fresh basil leaves
2 tbsp balsamic glaze
1 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

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Nothing beats the pull of warm, melty mozzarella against the bright tomato and peppery basil. Serve these sliders with extra balsamic glaze for dipping—they'll vanish in minutes.

Blue Cheese and Bacon Sliders

Upgrade your cookout with these Blue Cheese and Bacon Sliders. Juicy beef patties meet tangy blue cheese, crispy bacon, and a punchy garlic aioli. Ready in under 30 minutes, they're the ultimate crowd-pleaser.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

1 lb ground beef (80/20)
1/2 tsp salt
1/4 tsp black pepper
6 slices bacon
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 clove garlic, minced
1 tsp lemon juice
8 brioche slider buns
2 tbsp unsalted butter, softened

Instructions

In a bowl, combine ground beef, salt, and pepper. Mix gently; do not overwork. Form into 8 small patties, about 3 inches wide. Press a slight indent in the center of each.
Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels; crumble when cool.
In a small bowl, whisk mayonnaise, minced garlic, and lemon juice to make aioli. Set aside.
Heat a cast-iron skillet or griddle over medium-high heat. Cook patties for 3 minutes per side for medium, or until internal temp reaches 160°F. Top each with crumbled blue cheese in the last minute, cover with lid to melt.
Meanwhile, butter the cut sides of brioche buns. Toast in a separate skillet or on griddle until golden, about 1-2 minutes.
Assemble sliders: spread aioli on bottom bun, add patty with blue cheese, top with crumbled bacon, and close with top bun. Serve immediately.

Zesty, salty, and utterly addictive, these sliders pack a flavor punch. Serve them with sweet potato fries or a crisp green salad to balance the richness. Perfect for game day or any casual gathering.

Greek Feta and Spinach Sliders

Sizzle up these Greek Feta and Spinach Sliders—juicy lamb patties packed with salty feta and fresh spinach. Quick, bold, and perfect for a weeknight win. Top with cool tzatziki and bite into flavor heaven.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1 lb ground lamb
1/2 cup crumbled feta cheese
1 cup fresh spinach, chopped
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup breadcrumbs
1 large egg, lightly beaten
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
4 slider buns
1/2 cup tzatziki sauce

Instructions

In a large bowl, combine 1 lb ground lamb, 1/2 cup crumbled feta, 1 cup chopped spinach, 1/4 cup finely chopped onion, 2 minced garlic cloves, 1/4 cup breadcrumbs, 1 beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined—overmixing makes tough patties.
Divide mixture into 4 equal portions and shape into 1/2-inch-thick patties. Make a small indent in the center of each to prevent puffing during cooking.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add patties and cook 3-4 minutes per side until internal temperature reaches 160°F for medium doneness.
While patties cook, split 4 slider buns and toast them in a toaster or on a separate pan until golden.
Spread 1/2 cup tzatziki sauce evenly on the bottom halves of the buns. Place cooked patties on top, then cover with top buns.
Serve immediately with extra tzatziki on the side if desired.

Zingy tzatziki cuts through the rich lamb, while the feta adds a creamy tang. Serve with crispy fries for a complete meal that's anything but boring. These sliders are guaranteed to vanish fast.

Smoky Gouda Pulled Pork Sliders

Viral-level sliders start here: smoky pulled pork meets melty Gouda and crunchy slaw. Get ready to smash these at your next game day.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 8 minutes

Ingredients

For the Pork

3 lbs pork shoulder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 cup chicken broth
1/2 cup BBQ sauce

For the Slaw

3 cups coleslaw mix
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp granulated sugar
1/4 tsp salt
1/4 tsp black pepper

For Assembly

12 slider buns
2 tbsp butter, softened
8 oz smoked Gouda, shredded

Instructions

Season the pork shoulder with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Massage the rub into all sides.
Heat a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side until deeply browned. This locks in flavor.
Transfer the seared pork to a slow cooker. Pour in chicken broth. Cover and cook on low for 8 hours (or high for 4 hours) until fork-tender.
Remove the pork from the slow cooker and shred with two forks. Discard excess fat. Return shredded pork to the slow cooker and stir in BBQ sauce. Keep warm.
In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add coleslaw mix and toss to coat. Refrigerate until serving.
About 10 minutes before serving, preheat oven to 350°F. Split slider buns and spread cut sides with butter. Arrange on a baking sheet and toast for 5-7 minutes until golden. Tip: Toasting prevents sogginess.
To assemble, place a generous scoop of pulled pork on each bun bottom. Top with shredded smoked Gouda, then a spoonful of coleslaw. Close with bun tops. Serve immediately.

Rich, smoky, and tangy—these sliders hit every note. Serve with extra pickles or a side of sweet potato fries for the ultimate handheld meal.

Mushroom Swiss Sliders

These Mushroom Swiss Sliders are the ultimate game-day bite. Juicy beef patties meet sautéed mushrooms and melty Swiss cheese on soft buns. Ready in under 30 minutes.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Beef Patties

1 lb ground beef (80/20)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
12 slider buns
6 slices Swiss cheese, halved

Sautéed Mushrooms

2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1/2 tsp dried thyme
Salt and pepper to taste

Garlic Butter

3 tbsp unsalted butter, melted
1/4 tsp garlic powder
1 tbsp fresh parsley, chopped

Instructions

In a bowl, combine ground beef, salt, pepper, onion powder, garlic powder, and Worcestershire sauce. Mix gently until just combined—overworking makes tough patties.
Divide mixture into 12 equal portions and shape into thin patties slightly larger than the buns (they shrink while cooking).
Heat a large skillet or griddle over medium-high heat. Cook patties for 2–3 minutes per side until a brown crust forms and internal temp reaches 160°F.
Top each patty with half a Swiss cheese slice during the last minute of cooking. Cover the pan briefly to melt the cheese.
In a separate skillet, melt 2 tbsp butter over medium heat. Add mushrooms and cook for 4–5 minutes until golden brown. Stir in garlic and thyme; cook 1 minute more. Season with salt and pepper.
Mix melted butter, garlic powder, and parsley for the garlic butter. Split slider buns and brush cut sides with the mixture.
Toast buns in the skillet or under a broiler for 1–2 minutes until golden and crisp.
Assemble sliders: place a cheesy patty on each bun bottom, top with sautéed mushrooms, and close with bun top.

Loaded with umami-rich mushrooms and gooey cheese, these sliders disappear fast. Layer with arugula for a peppery kick or dip in truffle aioli for extra indulgence.

Brie and Fig Jam Sliders

Roll up for the best sliders you'll make all summer. These Brie and Fig Jam Sliders pack grilled chicken, creamy brie, sweet fig jam, and peppery arugula on a toasted bun. Ready in under 30 minutes—let’s cook.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken

2 boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For Assembly

4 slider buns
4 oz brie cheese, sliced
1/4 cup fig jam
1 cup arugula

Instructions

Preheat your grill to medium-high heat (400°F). Tip: Let brie sit at room temp for easier slicing.
Season chicken breasts with salt, pepper, and olive oil. Tip: Season at least 10 minutes ahead for deeper flavor.
Grill chicken for 5-6 minutes per side, until internal temp reaches 165°F. Tip: Use a meat thermometer for accuracy.
During the last minute of grilling, top each chicken breast with sliced brie to melt.
Remove chicken and let rest for 2 minutes. Meanwhile, toast slider buns cut-side down on the grill for 1-2 minutes.
Spread fig jam on bottom buns, then layer arugula. Slice chicken into slider-sized pieces and place on arugula. Top with bun.

Unbelievably good: the creamy brie melts into the sweet fig jam while peppery arugula cuts through the richness. Serve with extra napkins—these sliders are juicy. They're perfect for game day or a quick weeknight dinner.

Goat Cheese and Roasted Red Pepper Sliders

Drop everything—these sliders are a flavor bomb. Juicy turkey patties meet creamy goat cheese, sweet roasted red peppers, and fresh basil for a bite that's anything but basic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Patties

1 lb ground turkey (93/7)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tbsp olive oil

For Assembly

4 slider buns, split and toasted
4 oz soft goat cheese, crumbled
1/2 cup roasted red peppers, drained and sliced
8 fresh basil leaves
Optional: balsamic glaze for drizzling

Instructions

In a bowl, combine ground turkey, salt, pepper, and garlic powder. Mix gently until just combined — overmixing makes patties tough.
Divide mixture into 4 equal portions and shape into thin patties, slightly larger than the buns (they shrink while cooking).
Heat olive oil in a large skillet over medium-high heat. Add patties and cook for 4-5 minutes per side, until internal temperature reaches 165°F and a golden crust forms.
In the last minute of cooking, top each patty with crumbled goat cheese. Cover the pan to melt the cheese for about 30-60 seconds.
While patties rest, toast the slider buns cut-side down in the same pan (or under the broiler) for 1-2 minutes until golden.
Assemble sliders: place a patty with melted goat cheese on each bun bottom. Top with roasted red pepper slices, 2 basil leaves, and a drizzle of balsamic glaze if using. Close with bun tops.

Dive in while the buns are still warm and the goat cheese is oozing. The sweet peppers and fresh basil cut through the richness, making each bite crave-worthy. These sliders are perfect for game day or a quick dinner that feels fancy.

Mac and Cheese Sliders

Forget everything you know about sliders—these Mac and Cheese Sliders are crunchy, cheesy, and loaded with pickled jalapeño kick.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1 cup elbow macaroni
3 tbsp unsalted butter
3 tbsp all-purpose flour
1.5 cups whole milk
2 cups shredded sharp cheddar cheese, divided
1/2 tsp salt
1/4 tsp black pepper
1/2 cup panko breadcrumbs
2 large eggs
1/4 cup pickled jalapeños, drained and chopped
4 slider buns
Vegetable oil for frying

Instructions

Cook macaroni according to package directions until al dente. Drain.
In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour; cook 1 minute. Whisk constantly to avoid lumps.
Gradually whisk in 1 cup milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes.
Remove from heat. Stir in 1.5 cups cheddar, salt, and pepper until melted. Fold in cooked macaroni.
Transfer mac and cheese to a shallow dish, spread evenly. Refrigerate for at least 15 minutes until firm—this helps patties hold their shape.
Shape mixture into 4 patties, about 1/2 inch thick.
Beat eggs in a shallow bowl. Place panko in another. Dip each patty in egg, then coat with panko, pressing gently.
In a large skillet, heat 1/4 inch vegetable oil over medium-high heat to 350°F. Fry patties 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
For sauce, melt remaining 1 tbsp butter in a small saucepan over medium heat. Whisk in remaining 1 tbsp flour; cook 1 minute.
Whisk in remaining 1/2 cup milk. Bring to a simmer, stirring until thickened, about 2 minutes.
Remove from heat. Stir in remaining 1/2 cup cheddar until smooth.
Split slider buns and toast in a dry pan or oven until lightly golden.
Assemble: Place a mac and cheese patty on each bun bottom. Top with cheddar sauce and chopped pickled jalapeños. Close with bun top.

A crunchy exterior gives way to creamy, cheesy mac inside, with jalapeños cutting through the richness. Serve these sliders with extra sauce on the side for dipping—they're a guaranteed crowd-pleaser.

Buffalo Chicken Sliders with Blue Cheese

Melt-in-your-mouth crispy chicken, drenched in spicy buffalo sauce, and piled onto soft slider buns with creamy blue cheese. These sliders are a game-day must—crunchy, tangy, and absolutely addictive.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1 lb boneless skinless chicken breasts, cut into 8 slider-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil, for frying (about 4 cups)
1/2 cup buffalo hot sauce (like Frank's RedHot)
3 tbsp unsalted butter
8 slider buns, split and toasted
1/2 cup blue cheese dressing
1/4 cup crumbled blue cheese
Lettuce leaves and celery sticks, for serving

Instructions

Pound chicken pieces to even 1/2-inch thickness for uniform cooking. Pat dry.
In a bowl, combine buttermilk and a pinch of salt. Add chicken, turn to coat, and refrigerate 15 minutes (or up to 2 hours for extra tenderness).
In a shallow dish, whisk flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
Set a wire rack over a baking sheet. One piece at a time, lift chicken from buttermilk, let excess drip off, then dredge in flour mixture, pressing firmly to adhere. Place on rack. Let rest 5 minutes (helps coating stick).
In a large heavy pot, heat 2 inches of oil to 350°F. Use a deep-fry thermometer for accuracy.
Fry chicken in batches (do not overcrowd) until golden brown and internal temp reaches 165°F, about 4-5 minutes per side. Transfer to clean rack; let rest 2 minutes.
While chicken rests, melt butter in a small saucepan over low heat. Whisk in hot sauce until smooth. Keep warm.
Toss each fried chicken piece in the buffalo sauce until fully coated.
To assemble: place a lettuce leaf on bottom bun, add saucy chicken, drizzle with blue cheese dressing, and sprinkle with crumbled blue cheese. Top with bun. Serve immediately with celery sticks on the side.

Zingy buffalo sauce meets cool, tangy blue cheese in every bite. The crunch from frying contrasts perfectly with the soft bun—these sliders are a flavor explosion. Serve them stacked on a platter for parties, or enjoy as a bold weeknight dinner.

Hawaiian Teriyaki Pineapple Sliders with Provolone

Here’s the slider that’ll steal the show at your next BBQ: juicy pork patties glazed in sweet-savory teriyaki, topped with caramelized pineapple and melty provolone. Bold flavors, minimal effort—let’s get grilling.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

1 lb ground pork (80/20)
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
1 tsp grated fresh ginger
1/2 tsp salt
1/4 tsp black pepper
1/2 cup low-sodium soy sauce
1/4 cup mirin
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
8 slices canned pineapple rings, drained
8 slices provolone cheese
8 slider buns, split
2 tbsp unsalted butter, softened
1 tbsp vegetable oil (for cooking)

Instructions

In a large bowl, combine ground pork, panko, egg, garlic, ginger, salt, and pepper. Mix gently until just combined—overworking makes patties tough. Shape into 8 small patties (about 3 inches wide).
Make teriyaki glaze: In a small saucepan, whisk soy sauce, mirin, brown sugar, rice vinegar, and sesame oil. Simmer over medium heat 4–5 minutes until slightly thickened. Remove from heat.
Heat a grill or grill pan to medium-high (400°F). Brush grate with vegetable oil. Grill patties 4 minutes per side, brushing with teriyaki glaze during the last minute of each side. Internal temp should reach 160°F.
While patties rest, grill pineapple rings 2–3 minutes per side until char marks appear. Set aside.
Spread cut sides of buns with softened butter. Toast on the grill or in a skillet until golden, about 1 minute.
Assemble sliders: Place a patty on each bun bottom, top with 1 slice provolone, then a grilled pineapple ring. Add a final brush of teriyaki glaze on the pineapple. Close with bun top. Serve immediately.

Ultimate bite: the tangy pineapple cuts through rich pork, while provolone adds a creamy finish. Stack on a toasted bun and watch them disappear. Perfect for game day or al fresco dinner.

Mediterranean Lamb Sliders with Feta

Zesty, bold, and ready in under 30 minutes—these Mediterranean Lamb Sliders pack a flavor punch. Swap your regular burger bun for pita and load up with feta, crunchy cucumber, and a minty yogurt sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1 lb ground lamb
1/2 cup crumbled feta cheese
1/4 cup finely chopped red onion
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
4 small pita breads or slider buns
1 cup plain Greek yogurt
1/4 cup chopped fresh mint
1 tbsp lemon juice
1/2 cup diced cucumber
1/2 cup diced tomato
Olive oil for brushing

Instructions

In a large bowl, combine ground lamb, feta, red onion, garlic, oregano, salt, and pepper. Mix gently until just combined; do not overwork to keep patties tender.
Divide mixture into 8 equal portions and shape into thin patties, about 3 inches wide. Make a small indent in the center to prevent puffing during cooking.
Prepare the mint yogurt sauce: In a small bowl, stir together Greek yogurt, mint, and lemon juice until smooth. Set aside.
Preheat a grill or grill pan to medium-high heat (about 400°F). Brush grates with olive oil.
Grill patties for 3-4 minutes per side, or until internal temperature reaches 160°F and a nice char forms. Avoid pressing down on patties to keep juices in.
During the last minute, warm pita bread on the grill for about 30 seconds per side.
Assemble sliders: Spread a dollop of mint yogurt sauce on each pita, top with a lamb patty, then diced cucumber and tomato. Add extra feta if desired.
Serve immediately for the best texture—crispy pita, juicy lamb, and cool veggies.

We love these sliders with a side of crispy fries or a simple Greek salad. The combination of cool mint sauce and warm, savory lamb is absolutely addictive—perfect for summer gatherings or weeknight dinners.

Vegan Cheesy Sliders with Cashew Cheese

Ditch the dairy but keep the flavor—these vegan cheesy sliders pack a punch. Black bean patties meet silky cashew cheese, creamy avocado, and zesty salsa for a bite that’s totally plant-based and totally satisfying.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Cashew Cheese

1/2 cup raw cashews, soaked in hot water for 15 minutes
2 tbsp nutritional yeast
2 tbsp lemon juice
1/4 cup water
1/4 tsp salt

Black Bean Patties

1 can (15 oz) black beans, drained and rinsed
1/2 cup breadcrumbs
1/4 cup finely diced onion
1 clove garlic, minced
1 tbsp ground flaxseed mixed with 3 tbsp water
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For Assembly

4 slider buns, split
1 ripe avocado, sliced
1/2 cup salsa

Instructions

Drain the soaked cashews and blend with nutritional yeast, lemon juice, water, and salt until completely smooth. Set aside.
In a small bowl, mix ground flaxseed with 3 tablespoons water and let sit for 5 minutes to thicken.
In a large bowl, mash black beans with a fork, leaving some chunks for texture.
Add breadcrumbs, onion, garlic, flax egg, cumin, smoked paprika, salt, and pepper. Mix until well combined.
Form the mixture into 4 patties, each about 3 inches wide and 1/2 inch thick.
Heat olive oil in a large non-stick skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and heated through. Tip: Don't overcrowd the pan; cook in batches if needed.
While patties cook, toast the slider buns in the skillet or a toaster until lightly golden.
To assemble, spread a generous tablespoon of cashew cheese on the bottom of each bun. Top with a patty, a few avocado slices, and a spoonful of salsa. Close with the top bun. Tip: For extra crunch, add lettuce or pickled jalapeños.
Serve immediately. Tip: These sliders are best fresh, but you can prep patties ahead and reheat in a skillet.

Kick these sliders up a notch with pickled jalapeños or a drizzle of hot sauce. The creamy cashew cheese and smoky patty are a match made in vegan heaven. Perfect for game day or a quick weeknight dinner.

Conclusion

Making these cheese sliders is a guaranteed hit for any gathering. Pick your favorites, try them out, and let us know which ones you loved most. Don’t forget to share this tasty roundup on Pinterest to inspire others!

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