Beef Sliders Caramelized Onions Cheese (Printable version)

Mini beef patties with caramelized onions and melted cheese on soft slider buns, perfect for gatherings.

# What You'll Need:

→ Sliders

01 - 1 pound ground beef (80% lean)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Worcestershire sauce
05 - 1 tablespoon Dijon mustard

→ Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ teaspoon granulated sugar
10 - ¼ teaspoon salt

→ Assembly

11 - 8 slider buns
12 - 8 slices cheddar or Swiss cheese, about 1 ounce each
13 - 2 tablespoons mayonnaise (optional)
14 - 1 tablespoon Dijon or yellow mustard (optional)
15 - Lettuce leaves or pickles (optional)

# Directions:

01 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and cook, stirring frequently, for 15 to 20 minutes until soft and golden brown. Halfway through cooking, sprinkle sugar and salt to enhance caramelization. Remove from heat and set aside.
02 - In a mixing bowl, gently combine ground beef, salt, pepper, Worcestershire sauce, and Dijon mustard. Divide mixture evenly into eight portions and shape each into a small patty slightly larger than the buns.
03 - Preheat a grill pan or skillet over medium-high heat. Cook patties 2 to 3 minutes per side until desired doneness. During the last minute, place a cheese slice on each patty and cover to melt.
04 - Lightly toast slider buns, cut side down, in a dry skillet or on the grill until golden.
05 - Spread mayonnaise and mustard on bottom bun if using. Add lettuce or pickles as desired. Place cheesy beef patty on top and spoon caramelized onions over cheese. Cover with top bun and serve immediately while warm.

# Expert advice:

01 -
  • The caramelized onions add a sweetness that cuts through the richness of the beef and cheese perfectly.
  • Theyre small enough to eat with one hand, which makes them ideal when youre standing around talking or watching a game.
  • You can prep the onions ahead and just cook the patties when people arrive.
02 -
  • Dont rush the onions—low heat and patience are what turn them sweet and jammy instead of burned and bitter.
  • Make the patties slightly larger than the buns because they shrink as they cook, and nobody wants a burger that looks lost on its bun.
03 -
  • Press a small dimple into the center of each patty before cooking so they stay flat instead of puffing up like little domes.
  • If youre making a big batch, keep cooked patties warm in a low oven while you finish the rest so everything stays hot.

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