Beef Sliders Caramelized Onions Cheese (Printable)
Juicy mini burgers layered with sweet onions and melted cheese on soft buns
# What You Need:
→ Beef Patties
01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ tsp garlic powder
→ Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - ½ tsp sugar
09 - ¼ tsp salt
→ Cheese
10 - 8 slices cheddar cheese (or Swiss, provolone, or American cheese)
→ Slider Assembly
11 - 8 slider buns
12 - 2 tbsp mayonnaise (optional)
13 - 1 tbsp Dijon mustard (optional)
14 - Lettuce leaves, tomato slices, or pickles (optional)
# Steps:
01 - In a large skillet over medium heat, melt butter with olive oil. Add sliced onions, salt, and sugar. Cook, stirring occasionally, for 20–25 minutes until onions are deep golden brown and fully caramelized. Lower heat as needed to prevent burning. Set aside.
02 - In a bowl, gently mix ground beef with salt, pepper, and garlic powder. Divide into 8 equal portions and shape into small, slightly larger-than-bun patties (they will shrink as they cook). Heat a grill pan or skillet over medium-high heat. Cook patties for 2–3 minutes per side for medium, or to desired doneness.
03 - During the last minute of cooking, place a slice of cheese on each patty. Cover pan to melt cheese.
04 - Lightly butter and toast slider buns, cut sides down, in a skillet or on a griddle until golden.
05 - Spread mayonnaise and/or Dijon mustard on the bottom bun, if desired. Place the beef patty with melted cheese on the bun. Top with a generous spoonful of caramelized onions. Add lettuce, tomato, or pickles if using, then cover with top bun. Serve immediately.
# Expert Hints:
01 -
- These sliders disappear faster than you can grill them, which is basically the highest compliment party food can receive
- The sweet onions cut through the rich beef and sharp cheese like a flavor match made by someone who really understands comfort food
02 -
- Overworking the beef mixture makes tough, rubbery patties. Mix gently and briefly, just until combined.
- Caramelizing onions cannot be rushed. High heat burns them, low heat takes forever. Medium heat and patience are your friends here.
03 -
- Make a small indent in the center of each raw patty with your thumb. This prevents them from puffing up into balls while cooking.
- Let the patties rest for two minutes after cooking so the juices redistribute. Everyone will thank you.