Beef Sliders Caramelized Onions Cheddar (Printable)

Juicy beef patties topped with sweet onions and sharp cheddar on soft slider buns.

# What You Need:

→ For the Sliders

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
04 - 1 tsp Worcestershire sauce
05 - 1 tsp garlic powder

→ For the Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 0.5 tsp salt
10 - 1 tsp sugar

→ For Assembly

11 - 8 slider buns
12 - 8 slices sharp cheddar cheese
13 - 2 tbsp mayonnaise
14 - 2 tbsp Dijon mustard
15 - 1 cup baby arugula or lettuce leaves

# How to Make It:

01 - Melt butter with olive oil in a large skillet over medium heat. Add onions and salt. Cook, stirring frequently, for 15–20 minutes until deeply golden and soft. Stir in sugar during the last 5 minutes if using. Remove from heat and set aside.
02 - Combine ground beef, Worcestershire sauce, garlic powder, 1 teaspoon salt, and pepper in a bowl. Mix gently until just combined. Divide mixture into 8 equal balls and flatten into patties slightly larger than the buns to account for shrinkage.
03 - Preheat a grill, grill pan, or skillet over medium-high heat. Cook patties for approximately 2–3 minutes per side for medium doneness. During the final minute of cooking, place a slice of cheddar on each patty and cover to melt the cheese.
04 - Split the slider buns and toast them cut-side down on the grill or skillet for 1–2 minutes until lightly golden and crisp.
05 - Spread mayonnaise and mustard on the bottom buns if desired. Layer with arugula or lettuce, followed by the cheesy beef patty and a generous spoonful of caramelized onions. Top with the bun lids.
06 - Arrange the sliders on a platter and serve immediately while warm.

# Expert Tips:

01 -
  • They're small enough to let people eat three without guilt, yet satisfying enough to feel like a real meal.
  • The caramelized onions do the heavy lifting—once they're done, assembly is almost meditative.
  • Sliders are the ultimate hand food, which means everyone stops scrolling and actually talks.
02 -
  • Don't flatten your beef patties too thin or they'll cook into hockey pucks—slightly thicker than your buns, and they'll cook down to the perfect size.
  • If your onions are browning too fast, lower the heat and add a splash of water; rushing caramelization defeats the purpose and leaves them bitter.
  • Cheese placement matters: put it on the patty while it's still cooking so it melts into the beef, not just sits on top.
03 -
  • An 80/20 beef blend is non-negotiable—it's lean enough to be healthy but fatty enough to stay juicy, which is everything.
  • If your caramelized onions start sticking to the pan, add a tablespoon of water and scrape the bottom; this deglazes the pan and actually improves the flavor.

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