Beef Sliders Caramelized Onions Cheese (Print Version)

Mini beef patties topped with melted cheese and sweet onions on soft buns for gatherings or easy dinners.

# Recipe Ingredients:

→ Sliders

01 - 1 pound ground beef (80% lean)
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 teaspoon granulated sugar
10 - 1/4 teaspoon salt

→ Assembly

11 - 8 slider buns
12 - 8 slices cheddar or Swiss cheese (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 golden brown and tender. Sprinkle sugar and salt halfway through to enhance caramelization, then remove from heat and set aside.
02 - Combine ground beef, kosher salt, black pepper, Worcestershire sauce, and Dijon mustard in a bowl. Mix gently until just combined. Divide mixture into 8 equal portions and shape each into a small patty slightly larger than the buns, accounting for shrinkage during cooking.
03 - Preheat a grill pan or skillet over medium-high heat. Cook patties 2 to 3 minutes per side until reaching desired doneness. Place a slice of cheese on each patty in the last minute of cooking and cover to melt.
04 - Lightly toast slider buns cut side down in a dry skillet or on the grill until golden brown.
05 - Spread mayonnaise and mustard on the bottom bun if using. Add lettuce leaf or pickle slice as desired, place cheesy beef patty atop, then spoon caramelized onions over cheese. Cover with top bun half and serve immediately while warm.

# Expert Advice:

01 -
  • These sliders pack all the satisfaction of a full burger into a few perfect bites, making them dangerously easy to devour.
  • The caramelized onions add a sweet, jammy richness that balances the savory beef and sharp cheese beautifully.
  • Theyre casual enough for a weeknight but impressive enough to serve at a party without breaking a sweat.
02 -
  • Don't rush the onions—they need that low, slow heat to turn sweet and jammy without burning.
  • Make the patties slightly larger than the buns because they shrink as they cook, and nobody wants a tiny patty on a big bun.
  • Let the beef rest for a minute after cooking so the juices settle back in instead of running all over your cutting board.
03 -
  • Press a shallow dimple into the center of each patty before cooking to prevent them from puffing up into little meatballs.
  • Use a mix of butter and oil for the onions—the butter adds flavor, and the oil keeps it from burning too quickly.
  • Don't skip toasting the buns, it's a small step that keeps everything from turning into a soggy mess and adds a satisfying crunch.

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