Beef Sliders with Caramelized Onions (Printable)

Juicy mini beef burgers topped with sweet golden onions and melted cheese on soft buns. Ideal for gatherings.

# What You'll Need:

→ Beef Patties

01 - 1.1 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

→ Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - 1/2 tsp sugar
09 - 1/4 tsp salt

→ Cheese

10 - 8 slices cheddar cheese (or Swiss, provolone, or American cheese)

→ Slider Assembly

11 - 8 slider buns
12 - 2 tbsp mayonnaise (optional)
13 - 1 tbsp Dijon mustard (optional)
14 - Lettuce leaves, tomato slices, or pickles (optional)

# Directions:

01 - In a large skillet over medium heat, melt butter with olive oil. Add sliced onions, salt, and sugar. Cook, stirring occasionally, for 20-25 minutes until onions are deep golden brown and fully caramelized. Lower heat as needed to prevent burning. Set aside.
02 - In a bowl, gently mix ground beef with salt, pepper, and garlic powder. Divide into 8 equal portions and shape into small, slightly larger-than-bun patties (they will shrink as they cook). Heat a grill pan or skillet over medium-high heat. Cook patties for 2-3 minutes per side for medium, or to desired doneness.
03 - During the last minute of cooking, place a slice of cheese on each patty. Cover pan to melt cheese.
04 - Lightly butter and toast slider buns, cut sides down, in a skillet or on a griddle until golden.
05 - Spread mayonnaise and/or Dijon mustard on the bottom bun, if desired. Place the beef patty with melted cheese on the bun. Top with a generous spoonful of caramelized onions. Add lettuce, tomato, or pickles if using, then cover with top bun. Serve immediately.

# Expert Hints:

01 -
  • The 80/20 beef blend keeps these sliders impossibly juicy and tender
  • Caramelized onions add a sweetness that balances perfectly with sharp cheddar
  • Everything cooks in one pan, making cleanup almost nonexistent
  • These disappear fast at parties, so consider doubling the batch
02 -
  • Caramelized onions can be made up to 3 days ahead and reheated gently
  • Overseasoning the beef is easy to do. Start with less and add more after the first test patty
  • Smashed thin patties cook more evenly and develop better crust than thick ones
  • Cheese melts faster if you let it sit at room temperature while the patties cook
03 -
  • Make a small indentation in the center of each raw patty to keep them from puffing up
  • Let cooked patties rest for 2 minutes so the juices redistribute evenly
  • Wipe out the onion pan before cooking beef if you want cleaner beef flavor

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