Beef Sliders Caramelized Onions Cheese (Print)

Mini beef sliders layered with caramelized onions and melted cheese on soft slider buns.

# What You Need:

→ For the Sliders

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder

→ For the Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1/2 tsp salt
10 - 1 tsp sugar (optional, for faster caramelization)

→ For Assembly

11 - 8 slider buns, split
12 - 8 slices cheddar or Swiss cheese
13 - 2 tbsp mayonnaise (optional)
14 - 2 tbsp Dijon or yellow mustard (optional)
15 - 2 tbsp unsalted butter, melted (for toasting buns)
16 - Pickles, lettuce, or tomato slices (optional)

# How to Make:

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.
02 - In a bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently 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.
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. Cap with the top bun and serve immediately.

# Expert Advice:

01 -
  • The caramelized onions add a sweet depth that makes these feel fancy despite being comfort food
  • They are perfect for feeding a crowd without the fuss of full-sized burgers
02 -
  • The onions need time and patience, so start them before anything else
  • Pressing down on the patties while cooking squeezes out the juices and makes them tough
03 -
  • Mix the beef just enough to combine, overworking makes tough patties
  • Let the cheese melt completely before assembling so it holds everything together

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