Mini Cheeseburger Stuffed Buns combine soft, pillowy potato bread with juicy mini burger patties, melty cheese, and tangy pickles. Each bun is a self-contained cheeseburger, perfect for parties, snacks, or family dinners.

Why You Will Love This Recipe

These buns are a creative twist on classic sliders—portable, mess-free, and bursting with flavor. The homemade potato dough ensures tenderness, while the gooey cheese and juicy beef filling make every bite satisfying. They’re great for game days, lunchboxes, or any occasion where finger food is needed.

Mini Cheeseburger Stuffed Buns

Few things bring people together quite like burgers, and these Mini Cheeseburger Stuffed Buns take that idea to the next level. Instead of assembling sliders with separate buns, patties, and toppings, everything is tucked inside a golden bun. The result? A hand-held snack that delivers all the flavor of a cheeseburger in a neat, bite-sized package.

The dough is key here. Made with mashed potatoes, it’s soft, tender, and slightly sweet—perfect for encasing the savory filling. Potato bread has a reputation for staying moist longer than other breads, which makes these buns just as delicious the next day.

Inside, the filling is classic cheeseburger goodness: mini beef patties cooked just right, topped with slices of cheese, tangy pickles, and your favorite condiments. By sealing everything into the dough before baking, you ensure a surprise burst of flavor with every bite.

These buns aren’t just tasty—they’re practical. They travel well, stay neat without dripping sauces, and can be made ahead of time. They’re freezer-friendly too, so you can bake a batch and reheat when needed.

For families, these buns are a hit with kids and adults alike. Kids love the novelty of “burger buns with a surprise inside,” while adults appreciate the familiar flavors in an easy-to-eat format. They also make excellent party food, especially when served on a platter with dipping sauces.

The recipe may seem a bit involved with both dough and filling, but the steps are approachable. Using semi-frozen burger patties makes cutting them into mini rounds easier, and the dough comes together quickly with the help of a stand mixer.

The buns bake into golden orbs with a soft crust and fluffy interior. When you tear one open, the melted cheese stretches, the beef is juicy, and the pickle adds just the right bite of acidity. It’s everything you love about cheeseburgers, without the mess.

For variety, you can experiment with different cheeses (cheddar, Swiss, pepper jack) or swap in ground turkey or chicken patties. Vegetarians can try stuffing the buns with veggie patties or sautéed mushrooms and cheese.

These buns aren’t just for dinner—they’re great for lunchboxes, snacks, and even breakfast if you swap the filling for eggs and sausage. Their versatility is part of what makes them worth the effort.

Imagine serving these on game day, alongside fries or chips, and watching them disappear. They’re small enough to eat in two or three bites, but satisfying enough that everyone will want seconds.

They’re also an impressive make-ahead option for entertaining. Bake them in the morning, reheat before serving, and you’ll have warm, cheesy, handheld burgers ready without stress.

When it comes to comfort food, these Mini Cheeseburger Stuffed Buns deliver in spades. They’re nostalgic, creative, and utterly delicious—a recipe you’ll find yourself making again and again.

Servings & Time

• Servings: 27 buns

• Prep Time: 1 hour 15 minutes

• Cook Time: 25 minutes

• Total Time: 1 hour 40 minutes

Ingredients

For the Dough

• 1 lb russet potato, peeled and cubed

• 2 tbsp unsalted butter

• 2 ¼ cups bread flour (or all-purpose)

• 1 tbsp sugar

• 2 tsp instant yeast

• 1 tsp salt

• 1 large egg

• 1 beaten egg + 1 tbsp cream (for brushing)

• 1 tbsp sesame seeds (optional)

For the Filling

• 6 burger patties (about 3 ½ oz each)

• 7 slices American cheese, quartered

• 27 pickle slices

• Ketchup and mustard (for serving)

Instructions

1. Cook Potatoes
   Boil potato cubes until tender, about 10 minutes. Drain and mash with butter. Measure 1 cup mashed potatoes.

2. Make Dough
   Mix flour, sugar, yeast, and salt in a bowl. Add mashed potato, egg, and 5 tbsp reserved potato water. Knead until soft and tacky, 8–10 minutes. Cover and let rise until doubled, 30–40 minutes.

3. Prepare Burgers
   Cut patties into 27 mini rounds using a biscuit cutter. Cook until desired doneness. Let cool.

4. Shape Dough
   Punch down risen dough. Cut into 27 equal pieces. Roll into balls and rest 15 minutes.

5. Fill Buns
   Flatten each dough ball. Add a pickle slice, burger patty, and cheese. Gather edges and pinch to seal. Place seam-side down on lined baking sheet.

6. Second Rise
   Cover loosely and let rise until puffy, about 30 minutes.

7. Bake
   Brush tops with egg wash, sprinkle sesame seeds if desired. Bake at 425°F (220°C) for 10–13 minutes until golden brown.

8. Serve
   Cool briefly, then serve warm with ketchup and mustard.

Tips

• Make Ahead: Freeze unbaked stuffed buns, then thaw and bake as needed.

• Cheese Choices: Try cheddar or Swiss for variety.

• Alternative Fillings: Use veggie patties or mushrooms for vegetarian version.

• Storage: Keep leftovers in airtight container, reheat in oven at 350°F.