Preheat oven to 350ºF. Grease 9x13-inch baking pan and set aside.
Chop, or break apart, cheeseburger sliders into 9-12 pieces each, put into large mixing bowl and set aside.
In medium skillet over medium heat, melt butter and sauté diced celery and chopped onion for 4–5 minutes.
In medium bowl whisk together low-sodium chicken broth, large eggs, black pepper, parsley, sage, rosemary and thyme.
Add sautéd celery and onion to broth mixture and thoroughly combine.
Add combined mixture to prepared cheese sliders and thoroughly combine. Hah!
Evenly spread final combined mixture in prepared 9x13-inch baking pan and cover with aluminum foil. Set timer for 20 minutes and bake in preheated 350ºF oven.
When 20-minute timer goes off, remove aluminum foil and continue baking for 10 minutes.