Beef Sliders Caramelized Onions Cheese (Printable)

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

# What You'll Need:

→ Sliders

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

→ Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - ½ tsp sugar
10 - ¼ tsp salt

→ Assembly

11 - 8 slider buns
12 - 8 slices cheddar or Swiss cheese (1 oz each)
13 - 2 tbsp mayonnaise (optional)
14 - 1 tbsp Dijon or yellow mustard (optional)
15 - Lettuce leaves or pickles (optional)

# How-To Steps:

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. Sprinkle sugar and salt halfway through cooking to enhance caramelization. Remove and set aside.
02 - Combine ground beef, salt, pepper, Worcestershire sauce, and Dijon mustard in a mixing bowl. Mix gently until just combined. Divide into eight equal portions and shape into patties slightly larger than the buns.
03 - Heat a grill pan or skillet over medium-high heat. Cook patties 2 to 3 minutes per side until desired doneness. In the final minute, place a slice of cheese on each patty and cover to melt.
04 - Lightly toast 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 desired. Add lettuce or pickle, then the cheesy patty, and top with caramelized onions. Cover with the top bun.
06 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • They cook fast enough to save you when company arrives unannounced but taste like you spent the afternoon prepping.
  • The caramelized onions add a sweet, jammy layer that makes even basic beef taste special.
  • Theyre small enough that everyone goes back for seconds without the guilt of a full burger.
02 -
  • Dont skip caramelizing the onions long enough, because if you rush them on high heat they turn brown but stay sharp instead of sweet.
  • Press the patties gently and only once, because overworking the meat or smashing it on the pan squeezes out all the juice.
  • Let the cheese melt with a lid on for just thirty seconds or it turns rubbery instead of gooey.
03 -
  • Use a kitchen scale to divide the beef evenly so all the patties cook at the same rate and youre not juggling done and raw.
  • If the onions start sticking to the pan, add a splash of water or broth to loosen them and keep the caramelization going without burning.
  • Rest the cooked patties on a plate for a minute before assembly so the juices settle and dont soak the bottom bun immediately.

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