Beef Sliders Caramelized Onions Cheese (Printable Version)
Mini beef burgers with caramelized onions and melted cheese on soft slider buns.
# What You Need:
→ For the Sliders
01 - 1 pound ground beef (80/20 blend recommended)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
→ For the Caramelized Onions
06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt
10 - 1 teaspoon sugar (optional, for faster caramelization)
→ For Assembly
11 - 8 slider buns, split
12 - 8 slices cheddar or Swiss cheese
13 - 2 tablespoons mayonnaise (optional)
14 - 2 tablespoons Dijon or yellow mustard (optional)
15 - 2 tablespoons unsalted butter, melted (for toasting buns)
16 - Pickles, lettuce, or tomato slices (optional)
# How to Make It:
01 - Heat butter and olive oil in a large skillet over medium heat. Add onions and salt. Cook, stirring frequently, for 15-20 minutes until golden and soft. Add sugar halfway through if desired. Set aside once caramelized.
02 - In a bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently just until combined and form into 8 small, equal-sized patties slightly larger than the buns (they will shrink upon cooking).
03 - Heat a grill or skillet over medium-high heat. Cook patties for 2-3 minutes per side for medium doneness. In the last minute of cooking, top each patty with a slice of cheese and cover to melt.
04 - Brush cut sides of slider buns with melted butter. Toast on a skillet or grill until golden and lightly crisped.
05 - Spread mayonnaise and mustard on buns if using. Place a cheese-topped patty on each bottom bun, top with caramelized onions, and add optional garnishes like pickles, lettuce, or tomato. Cap with the top bun and serve immediately.
# Expert Tips:
01 -
- The 80/20 beef blend keeps every bite impossibly juicy without drying out
- Caramelized onions bring a sweet depth that cuts through rich melted cheese
02 -
- Making patties slightly larger than the buns compensates for shrinkage during cooking
- Room temperature beef forms better patties than cold straight from the fridge
03 -
- Do not press down on patties while cooking or you will lose precious juices
- Letting patties rest for just 2 minutes after cooking makes them juicier