Prep the buns. If using connected Hawaiian rolls, slice them horizontally as a slab so you have a top and bottom. For individual slider buns, split them. Brush the cut sides with melted butter and set aside.

Make the beef mixture. In a large bowl, add ground beef, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until just combined. Avoid overworking; it can make the patties tough.

Form the patties. Divide the mixture into 12 even portions. Shape into thin patties about 1/2 inch larger than your buns. Press a shallow dimple in the center of each patty to prevent doming.

Preheat the air fryer. Set it to 375°F (190°C) for 3 minutes. Lightly mist or brush the basket with oil to prevent sticking.

Cook in batches. Arrange patties in a single layer without overlapping. Air fry for 5–7 minutes, flipping once halfway, until browned and the internal temperature hits 160°F (71°C) for well-done.

Add the cheese. Place half a slice of cheese on each patty and air fry 30–60 seconds more, just until melted.

Toast the buns. Add the buttered buns (cut side up) to the basket and air fry at 350°F (175°C) for 1–2 minutes until lightly crisp. Watch closely to avoid burning.

Assemble the sliders. Spread ketchup, mustard, or mayo on the buns. Add patties, pickles, and diced onions if you like. Cap with the tops. For Hawaiian roll slabs, layer cheese-topped patties across the bottom half, add toppings, then place the top slab on and slice into pieces.

Optional finish. Brush the tops with a little melted butter and sprinkle sesame seeds. Pop back in the warm (off) air fryer for 30 seconds to set.

Serve hot. Plate immediately. These are best fresh while the buns are warm and the cheese is melty.