Dusted French Onion Sliders
While I can be quite judgmental about what makes a good burger, there have been very few burgers I’ve met that I didn’t like.
Burgers come in all shapes and sizes, and depending on the day or the occasion one might be better than the other.
Sliders are no different. You can have individual sliders as a little appetizer or snack, or you can make sliders for a family picnic or super bowl party where you’re feeding a large group. This slider recipe is for the latter, they are meant for a hungry crowd (better yet, a hangry crowd). Depending on how large of a group you are hosting, this recipe is easy to double or triple without much extra work at all.
I’ve seen recipes where people use Hawaiian rolls or buns to make sliders with the ground beef broken apart, cooked on a stovetop, and mixed with cheese. Sure, those offer the flavor of a cheeseburger, but they don’t give that true “burger feel”. These sliders on the other hand fire on all cylinders.
The great thing about this recipe is that you can take the technique and replicate it with WHATEVER toppings you enjoy the most on a burger. The only thing I would say is that if you are going to add any elements that need to stay cool like lettuce or tomato, then add them at the very end after the bake.
I prefer to keep it ooey, gooey, cheesy, and meaty for these game day sliders. Simple to make, yet elevated in flavor.
Caramelized onions on any burger are delicious, but these are kicked up a notch with the sherry wine, beef broth, Dijon, and Worcestershire sauce to make them taste exactly like a piping hot bowl of French onion soup. Those silky onions matched with freshly shredded gruyere cheese…I mean come on…match made in heaven or what!
The trick to these sliders is confidence. Why confidence, you ask? Because it takes some balls to flip a burger the size of 12-24 Hawaiian buns all at once but I promise you, not only is it fun, but it works out every.single.time. The other great thing is that this method keeps you from overcooking the meat. Oftentimes sliders are SO small that you can never get the pink center you’re looking for. They’re either raw or completely overcooked. You definitely need a BBQ grill big enough or a flat top griddle to put these massive square patties onto, and the flattop will probably give you the most even cooking and ease of flipping.
And let me let you in on a little secret…even if you flip the patty and it breaks, WHO CARES. Keep cookin’ and once it’s inside the buns, covered in toppings, and baked together…no one will EVER know.
You know what I love about big events with finger food like this? People aren’t paying attention to how much you’re eating, and these sliders will keep you coming back for “just one more” about 10 times.
Dusted French Onion Sliders Recipe
Ingredients:
- 12 pack Hawaiian rolls
- 1.5 lbs ground chuck
- Dusted Seasoning
- 1 large sweet onion
- ¼ cup beef broth
- 4 tbsp Worcestershire sauce (separated in half)
- 2 tbsp sherry wine
- 1 tbsp Dijon mustard
- 2 tbsp butter
- 2 tbsp Everything Seasoning or Sesame seeds
- 10 oz shredded gruyere cheese
Recipe Instructions
- Preheat your oven to 350 deg
- Shred your gruyere cheese if you didn’t buy it already shredded, and let it set out at room temperature while preparing the other ingredients. This will help it melt faster in the oven.
- Thinly slice the entire sweet onion and throw your sliced onions into a saute pan
- Add 1 tbsp of butter to your onions and a little bit of extra virgin olive oil and start to caramelize on medium heat.
- After about 7 minutes the onions should be getting soft and slightly browned, add in your beef broth, 2 tbsp of Worcestershire sauce, Dijon, and sherry wine.
- Allow the onions to cook down for another 4-5 minutes until the liquid has almost evaporated creating a thick onion jam/gravy. Set aside, and take it off the heat.
- Cut all 12 Hawaiian rolls in half keeping them together so you have one large top and bottom bun. Set the bottom bun in a glass Pyrex baking dish and keep the top to the side for now.
- Using the Hawaiian roll box, trace an outline on a piece of parchment paper with a permanent marker, then flip the parchment paper over so you can still see the outline, but no food will touch it.
- Heat your grill or flattop to medium high heat.
- Take your 1.5 lbs of ground chuck and using the outline on your parchment paper, shape the meat into one large square burger. You can go over the outline slightly since the burger will get smaller once it cooks.
- Generously Dust both sides of the burger, using the parchment paper to help you slowly flip it over.
- Using the parchment paper, carefully flip your burger on the grill or flattop and cook for 3 minutes, then carefully flip the entire thing and cook for another 3 minutes on the other side.
- Take the burger off the grill and put it straight onto the bottom of your Hawaiian rolls, cover with the onion jam, then top with the shredded gruyere cheese. Top the cheese with the top bun of your Hawaiian rolls.
- Melt 1 tbsp of butter in the microwave or a small pan and add 2 tbsp of Worcestershire sauce, mix together well.
- Brush the butter mixture over the top of the buns, and sprinkle with Everything Seasoning or Sesame seeds.
- Place the entire Pyrex dish into the oven that has been preheated to 350 deg and bake for 5 minutes or until the cheese is melted.
- Cut along the Hawaiian roll bun creases, stack on a plate, and serve piping hot.
Recipe Video
Crowd pleasing French onion sliders that will make you the MVP of any SuperBowl party!
