French Onion Soup Sliders
These French onion soup burgers are packed with all of the flavor of onion soup and topped with melty cheese and caramelized onions! Big thanks to Roth Cheese for sponsoring this post!
I’ve gone and done it now, you guys.
I took a classic soup recipe and I turned it into a burger. Because BURGERS. I love them.
Think about a rich, flavorful bowl of French Onion Soup. Imagine the deep flavors, the sweet paired with the savory, the saltiness with the nuttiness, the way it coats your mouth. Ugh. So good. I love onion soup! The melty cheese that floats around and the crispy bread? Heavenly.
Sooooo, I went ahead and mooshed all that soupy goodness into some ground beef, topped it with loads of Grand Cru cheese, layered on some perfectly caramelized onions, and served it on a crusty roll. It was like soup that you could really sink your teeth into. But better.
We all know that French Onion Soup gets topped with Gruyere cheese, so I wanted to keep that same theme. I’ve partenred up with Roth Cheese I decided to use their Grand Cru cheese in this recipe. Grand Cru used to be called Grand Cru Gruyere, but they dropped the Gruyere, since technically it’s only Gruyere cheese if it’s made in Switzerland. So, the name changed since Grand Cru is made right here in the USA, but it still tastes just as amazing as ever. Rich, nutty, and perfectly melty. It was the perfect choice for these burgers!
(I shared a recipe for crispy prosciutto and caramelized onion dip using this same cheese last month!)
As for the burgers, I mixed up some beef base with some other seasonings to make the onion soup flavor. Then I mixed that all up with some ground beef and rolled the beef into little meatballs.
When I make burgers, I don’t make them by shaping them into patties. I think they’re even juicier and tastier when you shape them like meatballs and then smash the heck out of them on the griddle! So, I let the bottom of the meatball get all cooked and crispy and then flip and smash. So good and it makes for a pretty perfect burger. I use that same technique in my Double Double Animal Style Burgers!
I used a hard German roll for the bun, split in half and toasted on the griddle, but any kind of bun will do. I wanted something hearty to hold up with the juicy burger, melty cheese, and piles of caramelized onion.
The recipe below makes 12 sliders. That’s a bigger recipe than I would normally make, but you know what? You absolutely must make these for the Super Bowl! They are some seriously flavorful burgers that would be a total hit. I could munch on these cheeseburgers all day long and your guests will go nuts doing the same thing!
French Onion Soup Sliders
These French onion soup burgers are packed with all of the flavor of onion soup and topped with melty cheese and caramelized onions!
- 2 sweet onions
- 3 tablespoons butter
- 2 pounds ground beef
- 2 tablespoons beef base
- 1 teaspoon onion powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 8 ounces Grand Cru cheese grated or very thinly sliced
- 12 toasted slider buns or hard rolls split in half
Slice the roots and tips off the onions. Cut in half and slice into half rings.
Heat a medium skillet over medium heat and melt the butter.
Once the butter has melted add the onions and cook over medium low heat for 30 to 40 minutes, stirring every couple of minutes, until the onions are caramelized. Add a little water if the onions start to dry out or burn.
In a large bowl, stir together the beef base, onion powder, celery seed, parsley, and black pepper. Add the ground beef to the mixture and use your hands to work the seasoning all throughout the beef.
Break the mixture in half. Break each half into half again. Separate each portion into 3 chunks of meat and lightly roll into balls.
Heat a griddle or large skillet over high heat. Add enough butter to coat the bottom of the griddle or skillet.
Place the balls of meat at least 3 inches apart on the griddle and let cook on high for 2 minutes or until the bottoms are nicely seared.
Flip the meat over and immediately use a spatula to press the ball straight down to flatten it out. Continue cooking for 2-3 minutes and then flip. Top with cheese and continue cooking until the cheese has melted and the burger is done to your liking.
Repeat with remaining burgers as necessary until all are cooked, adding more butter to the griddle as necessary.
Place the burgers on the buns, top with the caramelized onions, and enjoy!
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.