They may be small, but these French Onion Beef Sliders will be a huge hit with the crowd at your next party. Seasoned and buttery buns are packed with caramelized onions, melted cheese, and flavorful ground beef to create the sort of appetizer that flies off of the plate.
Daaaamn, Morgan! Back at it again with the white vans french onion soup spin-offs!
... Is what I imagine you're yelling at your screen right now. Because if there's one thing that I most certainly am, it's hip to the viral videos of 10 months ago. And if there's another, it's consistent. As in I'm consistently trying to figure out to infuse crazy beefy flavor, sweet caramelized onions, and gooey gruyere into as many dishes as one human can handle before literally morphing into a gigantic beef stock soaked crouton.
I've made a lot of french onion inspired recipes. For example, I've posted French Onion Soup Sticks, French Onion Beef Stroganoff, French Onion Drop Biscuits, and Waffled French Onion Soup. However, I'm pretty sure that this one right here is the reigning king of all things french onion. Friends, meet French Onion Beef Sliders.
HOW TO MAKE THE SLIDERS
Like all true sliders, these French Onion Beef Sliders are cooked with onions. However, this time, they've been lightly caramelized first, then mixed in with the seasoned ground beef as it cooks.
I'm also stretching the definition of sliders here a teeeeeny bit, because I don't press the beef into actual patties. In order to make these as simple as possible to cook for a crowd, I break apart the beef as it browns and then distribute the crumbles and onions evenly over a baking sheet full of mini bun bottoms. Once the gruyere I place on top melts, no one's the wiser!
Speaking of which, I really LOAD on the gruyere. Not only does it help to hold the beef together in a faux-patty, but it really solidifies that french onion flavor. Plus, it looks super decadent when your guests pull them apart.
Exhibit A:
Or perhaps that's Exhibit B, since the first photo is also a pull-apart picture. But every time you see a picture of that gooey cheese, it feels like the first time, doesn't it?
It feels like the very first time.
You'd think that once I got the buns, beef, caramelized onions, and gruyere piled up, I'd be done, right? But there's another quick addition before popping these babies into the oven that makes all the difference in the world: the beefy butter.
I stir beef base (such as Better than Bouillon) into melted butter, along with a bit of Worcestershire sauce, and then I brush it all over the tops of the burgers. Right after brushing the butter on, I sprinkle the sliders with garlic powder, onion powder, fresh thyme, and sesame seeds. This small step really kicks things up a notch.
TIPS AND SUBSTITUTIONS
As written, these sliders are one of my favorite appetizer recipes. But that doesn't mean you can't switch things up a bit if you want. Here are some tips for troubleshooting and substituting so you can create the perfect sliders for your party.
- What can I use instead of Gruyere? Gruyere is the cheese most commonly used in French Onion Soup, but it can be a bit pricey. I think it's worth it for the flavor, but if you'd like to cut the cost, feel free to substitute half-- or all-- of the cheese with swiss. While not tranditional for French Onion Soup, provolone is also a tasty option.
- Can I substitute the ground beef? You absolutely can substitute the ground beef. Deli roast beef would be a great option (but keep in mind the added salt), as would chopped steak. You could go with non-beef options, but I wouldn't particularly recommend it for this recipe.
- Can I make a lower-sodium version? Beef base tends to be on the salty side, but there are low sodium beef bases (like Low Sodium Better than Bouillon) that you can opt for instead. And as always, be sure to salt to taste!
- Would this recipe work if I halved it? As the title of the recipe suggests, this recipe makes enough sliders for a crowd. However, you can absolutely make a smaller batch if you'd prefer. The recipe works perfectly fine when halved (or doubled, or tripled).
THE VERDICT
In the end, I have to tell you that these were one of the best-received appetizers I've ever made. Honestly!
I brought them to my friend Jackie's house for New Year's Eve, where they were obliterated within the first hour. Mind you, Jackie is the type of person who prepares thirty-five times too much food for the crowd she expects, and then worries that she still doesn't have enough, so she goes out and buys more. The food at this little get-together could have fed the people from every party in that whole town and she still probably would have had some leftovers. So obviously I was feeling pretty good as people were passing over the other (very delicious) appetizer options to grab their second slider. And even more so when they were running to tell other guests to try one before they were all gone.
WATCH THE FRENCH ONION BEEF SLIDER VIDEO
MORE PARTY APPETIZER RECIPES
- Smoky Bacon-Wrapped Baby Potatoes
- 5 Ingredient Crispy Smoked Gouda Cheese Balls
- Sheet Pan Cheesesteak Nachos
- Bacon Beer Cheese Bread Bowl
- Clams Casino Dip
- Mini Party Poblano Quesadillas
French Onion Beef Sliders For A Crowd
- Total Time: 1 hour 20 minutes
- Yield: 24 sliders 1x
Ingredients
- 8 tablespoons (1 stick) butter, divided
- 2 large sweet onions, sliced
- 2 pounds ground beef
- 2 tablespoons beef base (such as Better than Boullion), divided
- 1 tablespoon Worcestershire sauce, divided
- Kosher salt and black pepper, to taste
- 24 slider buns
- 12-16 ounces gruyere or swiss cheese, shredded
- 2 tablespoons sesame seeds
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
- In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
- Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
- Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
- Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
- In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
- Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.
- Prep Time: 20 mins
- Cook Time: 1 hour
Lynn | The Road to Honey says
Wow Morgan! I'm shocked that these beauties even made it through the first hour at Jackie's party. I'm assuming that you go there super early before the guests arrived. . .otherwise you surely would have been swarmed at the door. And I'm with you. . .mo' cheese, mo' better.
Morgan says
Thank you, Lynn! I did get there early, actually! Haha =) And yes, you can never have too much cheese!
Jordan says
What size pan do you cook this in? Thanks!
Morgan says
I used a 12 x 18" baking sheet =)
Jase says
Hey! I don’t know who you are, but I’d like to say these are awesome, and thanks! I was told about this recipe from a chef that works for Dacor during a cooking demo. Again, great recipe and thanks!
Wendi Knowles says
I found using a 9×12×2 less messy and easier to transport.
Lynn says
Do you think this could be done in the crock pot and then put on buns later?
Brian says
This might be my favorite of yours. Hope so. Do you undercook the ground beef slightly so it finishes in the oven? Can I deeply carmelize the onions? (they should stop cooking as soon as I add the beef, yeah?) If I toast the bottom buns (crouton?), could I make it a lil ahead and then baste and bake when I get to the party? I know this will be great anyway, but I'd like to make it more great
Deb says
Yum! I must try these! They look so good! Thanks for sharing the recipe!
Morgan says
Thanks, Deb! Hope you love them as much as I did!
Diana says
Hi I plan on making these but with Swiss cheese do you think they will be as good??
Morgan says
That will be fine, Diana! 🙂
Tay says
Just found this on Food Gawker and I was thinking, "Wow, why does this sound so crazy amazing?" then I realized because I'm on host the toast. Your taste buds never fail to match mine, Morgan! Will be trying soon.
Morgan says
Aw thank you! That means a lot to me. I hope you love the sliders!
Janel says
Can you make them ahead of time then bake day of?
Jackie says
I'm sure you could make the filling the day before, but leaving them on the rolls before baking will make the bread super soggy.
Brian says
These might be better than the French Onion Drop Biscuits. And they were pretty damn great. But why/how do you chop (ya mean like dice?) the gruyere instead of grating it?
Denisse | Le Petit Eats says
Holy moly these look incredible- love that extra step of infusing the buns with added flavor! Genius!
Morgan says
Thanks, Denisse!!
Gail says
So my son sent me this recipe and I am writing up my shopping list to make these. the best part, I went to put this on Pinterest, it brought me to your board, which I am now following... YAY!!!!
Morgan says
I hope you love them, Gail! And I'm glad to have you following on Pinterest! =)
Sha says
Can I make the meat mixture ahead of time?
Morgan says
That would be fine!
Rich says
That looks and sounds amazing! Bookmarking your page now. I'm sure it is recipe faux pas to not try the original first (my apologies), but I think I'll make this with either pulled beef or brisket. These will go nicely with a Patriots playoff game!
Morgan says
It's not a faux-pas in my book, Rich! I'm just glad I could be of inspiration. It's always great to hear how people plan to put their own spins on recipes! After all, if I never started doing that, I wouldn't be a food blogger. =) I hope you love them.
Sanna says
I have to say this is the most mouth-watering photo I have seen today. I am making them this weekend!
Morgan says
Thank you Sanna! I hope you enjoy them!
Donna says
I MUST eat these! These ingredients are already priority next time I go grocery shopping.
Morgan says
Awesome! Please let me know what you think of them when you give them a go, Donna!
pkay says
I made these tonight on regular sized sesame seed buns. They were for our Friday night dinner crowd of 10. They turned out so good and everyone agreed the recipe is a keeper. Thank you.
Morgan says
That's great! I'm so happy to hear that you all liked them so much! =)
Shelly says
I made this tonight with pepper jack instead of gruyere and some added pastrami slices to feed my 4 grown boys while watching football. Worked out great! Yum! I thought next time I may have some au jous available for dipping. Great recipe, thanks for the inspiration.
Morgan says
Those sound like tasty substitutions. Glad to hear that they worked out well and the sliders were enjoyed! Thanks, Shelly!
Tasha says
This was the absolute BEST! Made it for dinner with some sides. It was tasty and my 2 year old enjoyed as well. This was a WIN!!!
Morgan says
I'm so glad to hear it, Tasha! =)
Pcwtrx says
I would like to make these in advance and freeze? Any suggestions?
Morgan says
I've never tried that myself but if you do give it a go please let me know what you think!
Theresa Bates says
This is a winner at my house! My husband can't stop eating them!
Morgan says
So happy to hear it, Theresa!
Kathryn R says
I have pinned this to potentially make for our Super Bowl party! Very impressed!
Morgan says
I hope you love them, Kathryn!
Laura says
Made these tonight. French onion soup is my favorite! But my sandwiches turned out so salty we had to throw them out Next time, less bouillon and no extra salt.
Morgan says
I'm sorry to hear that, Laura. Did you use Better than Bouillon brand beef base? Just wondering if the brand might impact it and if I should write a disclaimer. Thanks!
Jackie J. says
Hey Morgan my girlfriend came over to my house and made these for Super Bowl for both our families and everything looked and smelled so awesome but the sandwiches were so salty we had to throw them out as well, and we too used the Better than Bouillon brand. I tasted the meat as she was layering it over the bottom buns and I told her then that the meat taste a little salty but was ok, then after they came out the over and I bit into the whole sandwich it was even more salty tasting, we had to throw then out. I think it was the beef bouillon melted butter on the top bun that made it even more salty tasting but not for sure what it was. Maybe we can try it again but any suggestions to not have them be so salty?
Morgan says
Hi Jackie. Sorry to hear that the sandwiches were too salty for you guys. They do make a low sodium version of the Better than Bouillon beef base, or simply using less of it would be an option.
Trinity says
Did you use salted butter instead of unsalted butter? Garlic/onion salt instead of garlic/onion powder? These sliders sound great, but I'm not a fan of very salty foods either.
Gwen says
We tested this recipe today for our Superbowl party next weekend. So easy and delicious! My husband said he could just keep eating them. I added a tiny bit of dijon mustard to the inside of the top bun. Thanks for a yummy recipe! Can't wait to serve it to a crowd.
Kristyn says
Do I choose or shred the gruyere? These look delicious!
Kristyn says
Chop*
Morgan says
Hi Kristyn! You can definitely shred yours if you prefer, I just chopped it into small chunks. Either way will melt fine =)
Tara says
Do these get messy/soggy after you brush the beefy mixture on top of the buns? Can you eat these with your hands, or do you need a knife and fork?
Morgan says
You can eat them with your hands! They're slightly messy but not at all soggy.
Jules says
I'm feeding a dozen teenage boys tomorrow for Superbowl, basically the whole baseball team. This will be perfect to go with ham and swiss sliders!
Deanna says
Making these for Sunday's game. Can you make the onion and beef mixture the day before, then reheat and put in buns and bake? Can't wait to try them.
Morgan says
That would be fine, Deanna!
Hollie B says
These look incredible, wondering how they transfer? I'd like to bring them to a friends party, but it's about an hour away from me. Would they be to soggy after, or shall I bake them at my friends?
Morgan says
The bottoms buns might get a bit soft but if you stick them in the oven again to warm through and crisp up, they'll still be good. I brought mine to a party that was an hour and a half away and everyone loved them =)
Heather says
I'm making them today for super bowl. serving with my homemade macaroni salad, sirracha franks red hot sauce oven roasted cauliflower and all kinds of appetizers w/ veggie tray. Whoot Whoot!
Morgan says
Sounds like a great Super Bowl spread, Heather! I hope you love them!!
Jessie says
Morgan - I'm making these right now...however the store was out of the better then bouillon so I grabbed some knorr bouillon cubes. I don't really cook with these though. I'm wondering do I make the bouillon with the water or just use the cubes crushed up with the meat? Very much hoping you see this! Thanks!
Morgan says
Hi Jessie! I'd refrain from adding the bullion to the actual meat in that case (it will still be great, I promise!) But for the tops, just dissolve one bullion cube in the melted butter mixture =)
Laurie Rich says
I'm making these too right now!
Question: I also bought a different brand of beef base. It's not the cubes it's like gel texture. Do I follow the directions on the package of those and mix with water etc.. first. Or do I just add it too the meat as is?
Morgan says
Just add it to the meat. Use a bit less to be safe though in case it's saltier / more concentrated! =)
Cindy says
I wonder if those who found it to be too salty might have used Salted Butter. The combo of the beef base and salted (vs. unsalted) butter could have pushed the flavor profile to be too salty. I always use unsalted butter in recipes unless it specifically calls for salted butter. Just a thought.
Morgan says
That's very possible, Cindy! I didn't think of that.
Jamie says
THESE WERE AMAZING! I made a feast for the Super Bowl and these were a HUGE hit. They were my favorite thing on the table, and they were so dang easy! Will be saving this for future events. Thanks!
Gale says
Made these for super bowl last weekend and opted to leave at additional salt (I use only unsalted butter also) after reading comments. They were perfect. Making them again this weekend for my dad's 90th birthday party.
Darcie says
These sound fantastic! Now wondering if those who said that it was too salty might have also used garlic SALT and onion SALT rather than powder? That would make a huge difference! Making these tomorrow but on full size buns! Thanks for the great receipe idea! Can't wait!!!!!!
Matt says
Hey Morgan, I made these a few days ago and they turned out great! I was wondering if halving the ingredients list would work out just as well if I wanted 12 instead of 24?
Morgan says
It should be fine if halved, Matt =)
Donna says
Made for dinner tonight, was absolutely delicious. Definitely keeping this recipe. Going to make some to carry to work next week. They are going to love them.
Ang says
What would be the best way to make these ahead of time if you'd recommend it at all? Want to make a batch for my husband's office. They would not eat for several hours after having made them. I'm worried about them getting soggy. I've made them once before and they were to die for. Thanks
Victoria Riccardelli says
Do you think I could make the meat mixture a day ahead of time and then assemble and bake the next day?
Morgan says
Definitely!
Docmo says
First off, I like salt. I know it isn't good for me, but I am 79 years old, so I don't have that much time anyway. I plan to make this but it seems that possibly those who find it too salty are not salt eaters. If on is not used to using a lot of salt it seems that they could tell that they need to cut down on the salt. Just a suggestion. I hope they turn out good tasting because the pictures sure look good enough to eat. Thank you for the recipe and God Bless, you and yours.
Sandy says
Can these be put together, kept in the fridge and popped in the oven the next day? They sound awesome
Way of The Fork says
These sliders are amazing, what a combination! We have shared and featured this on our food community website with a direct link to your original post. Please let us know if you would like it removed. Keep cooking! -WayofTheFork
Godde says
Thank you for this recipe, I made it to take to work tomorrow so I will let you how the crowds like them.
Lyn says
I made these with low sodium Better than Bouillon, no salt butter, and powder seasonings...no added salt. It was tasty, but much too salty. We ate some but will toss the rest. First use of BTB. After reading label, should it be diluted? Or should it be 2 teaspoons divided, not tablespoons? Would that work? Thanks
Pat Stallings says
Thanks for the honest comments about the salt. As a result, I will halve the amount of low salt bouillon listed in the recipe. Of course, butter will be unsalted and powders will be the unsalted versions as called for in the recipe. I am making these for my Bible study group. Too important ruin with too much salt. I'll let you know what I think. Easier to add salt than take it away. Otherwise, this looks like a great recipe. Thanks for the great photos and instructions. Today is my first time on your web site. I will return again. Pat
Boyan says
OMG!!! It looks so delicious, I think I can eat all of them. I will definitely try to cook this tonight or tomorrow. Thank you for this amazing recipe.
★★★★★
LaLa says
I am digging this DIY slider trend we have going on. I was trying to find a new one, when I saw this on Pinterest. I don't have guyere on hand, but I'm determined to make this for dinner tonight, buttery beefy Worcester sauce? I don't even need a slider to eat that, hah! I'll have to figure out a substitution on that cheese.
Boyan says
Amazing recipe so delicious and good looking, thank you for sharing with us.
Valerie says
Do you use hamburger ground beef? Or more like chopped roast beef?
Stephanie says
Morgan, this may be a dumb question but when you say add the beef base is it just the base itself added or do you mix the base with water as directed on the BTB label and add that? Help!
Thanks
Morgan says
Not a dumb question! Just the beef base, no extra water.
Dan Sullivan says
Great recipe!! I split the hamburger in half and added Jimmy Dean’s hot sausgage to the mix. Could not keep up with the demand. Ended up making another batch. Thanks for sharing.
Danny
Terry leffler says
Supper awsome prepared for the 24 but only did 22
So yummmmmmmmmmy
Even better than arbys french onion dip meal
Gonna do this again
★★★★★
Brenda Ingram says
Made these last night for a Halloween party... followed everything to a T but I made my own rolls. They were fantastic!!! Rave reviews and nothing left of the sheet. Will make these again and again... Thanks for such a yummy recipe.
★★★★★
Jo says
I made this for a Halloween party and EVERYONE loved this recipe!!
Seriously so good!
Jenny says
I’ve made several times following the directions to a T and they are always perfect and have never been too salty. I’m making these again for party on Monday and can’t wait for all the compliments.
Thanks for sharing
Sheri says
These sliders are packed with flavor. My hungry boys (20, 18, 15) and 12 year old daughter LOVED them. This will easily be one of our family favorites for a quick yummy meal. Thanks!
David says
Third time making them. They taste so good I can’t stop! Thanks for the recipe.
Jesse says
We're stationed overseas and I didn't find Gruyere. Can I use Swiss instead?
Sandy says
Do you think I could make these ahead of time and freeze them without the sauce and then add sauce just before baking?
Trish Day says
same question here, i want to prepare in advance for next weekends Super Bowl.
Susan says
I made for the Super Bowl
Yesterday. I found that cooking the beef then baking it another twenty minutes made the beef too well done for our taste. However my 15 year old grandson at 4 of them in about 15 minutes. Any suggestions on the the too overdone beef?
Tosha says
Let me start with these are delicious! I found this reciepe and made it the next day. Twenty four was too many so I made twelve using mini hawaiian rolls. Since I made 12 I used only 1 pound of beef and half measurement of the other ingrediats except onions (I love onions); I still used 2 of them.
My thoughts. With only 1 pound of beef (half of reciepe) 2 onions were not enough after they cooked down. Next time I will use 3 onions or a bigger 2. I also won't half the other ingrediants as I felt the meat could have handled the full amount of beef base and worcestershire to make the flavor bolder. Finally, in addition to brushing the butter sauce on top of the bun I will make a little extra so that I can pour it all over ormake an aus jus as I found the sliders dry afte the bread toasted in the oven. I will definitely make again.
Tiffany R. Harris says
Afternoon Morgan - I made the sliders for a wedding shower and they were a hit. I took the comments about the dish being salty where I only used unsalted butter and kept the other ingredients the same. With this slight modification I felt the sliders were not salty at all. I did have a couple of follow up questions - (1) I was having difficulty finding gruyere in chopped form so I ended up using sliced gruyere from the cheese. Where did you find gruyere in chopped / cubed form? (2) I do not eat beef often so do you have any recommendations on how to make the dish if I want the "meat" to be turkey, chicken, or just veggies? (3) Any suggestions on how much meat to put on each slider? Thank you. - Tiffany
Anne McBride says
I made these sliders for the 2018 Superbowl party in California. When most of the same people went on a Houseboat on Lake Powell in June 2018, they were STILL talking about these sliders!
So, guess what.... I will take the already seasoned, cooked frozen ground beef mixture; saute' the already sliced onions there, unless I can freeze those, too. Then I will take my frozen roll dough ( took the dough this year and made a cinnamon bubble loaf, and although it thawed some on the trip there, it was still delicious) and pat it into a 12 x 18 rimmed baking pan and then score it into mini buns and bake. I will then assemble the sliders and brush the tops with the already prepared sauce and sprinkled herbs.
The only problem is I have to wait a whole year for the next Powell trip. Will let you all know how it turns out.
Yumi says
Hi,
Can I eliminate beef base, or use chicken stock cube instead? If yes in 2 lbs, will one cube do? Also, can I substitute with cheddar cheese?
Thanks!
Cheryl Eames says
This recipe is a hit everytime I make it. It never fails to please kids and adults alike, and I had become my go to recipe for any kind of gathering. For the kids who think they don't like onion, I puree the carmelized onions on my food processor and add them to the browned ground beef before loading up the sliders.
I have had to use dried thyme in a pinch, but the fresh thyme is so much prettier and tastes so much better.
Great recipe! It goes great with potato soup and a salad in winter or salad with chips in summer.
★★★★★
Kristen says
Great recipe I love it. Only change I make is I sprinkle everything but the bagel seasoning on top of the buns. So yummy!!
Isaiah says
Loved it! My family loved it. Im making it now for a 3rd time, for a party. I just wish the cheese wasn't so expensive.
Alexa Corrales says
I'm a fan of onions so I love doubling the onions since they shrink significantly when cooking. Tastes amazing on sweet Hawaiian rolls and topped with Trader Joe's Everything Seasoning!
I've made this 3 times and it's been a huge hit at every party. I even witnessed people secretly wrapping some up to take home later. Last time I doubled this recipe, and I kid you not, every slider was gone after 15 minutes of setting them out. Thanks for an awesome recipe!
★★★★★
Ali says
Do you have any advice on keeping the buns from getting soggy? I’m planning on serving these for a Super Bowl party. I wasn’t sure if this was a dish that could sit on the buffet table for a little and still taste good.
Tk says
Hi Morgan,
This may be a dumb question but do you use beef base made as a liquid or keep as powder?
Morgan says
Not a dumb question! It's like a paste consistency. I use Better Than Bouillon brand
Marcia says
Quick question. The remaining butter for the top. Is it one stick or minus the 2 tablespoons the onions cooked in?
Ahmed says
I’ve made this recipe time and time again. It absolutely never disappoints! So easy and so delicious! Thank you so much!!
★★★★★
Jennifer says
Made these with thinly sliced beef tenderloin I had left over in freezer. Our new favorite! Delicious. Thank you.
★★★★★
Kim Bullard says
Tasted good but waaaaay too salty!
★★★
Jamie says
This is an absolutely delish treat to make for friends, fam, etc. The prep work is a little tedious, but worth it!
★★★★★
Candace says
Absolutely fantastic just the way it is!!!!
★★★★★
Judy says
In the final step do you bake covered or uncovered?
Omaha Debbie says
Holy cow, these were amazing!! The Flavored butter and spices on for the slider tops was brilliant. I might try these with just a little more hamburger next time. Thank you so much for sharing!!
Laura says
Thank you, these were an absolute winner at my daughter's party over the weekend!
★★★★
Delaine Bradley says
These were absolutely delicious!! I FOLLOWED your recipe to the T except I did use low sodium Better Then Bouillon. They were not too salty !Thank you for sharing your recipe.
★★★★★
Kris says
Made these for New Years and they were requested for Super Bowl. Very good!
★★★★★
Dee Dee Poole says
Delish, Delish, Delish!
★★★★★
Mary Ellen says
These were great! We made them as directed, but shredded the gruyere. I think they’d be just as tasty with Swiss cheese, and more affordable for larger batches. I’ll definitely make these again and again! You can lower the sodium by choosing lower-sodium beef base and unsalted butter.
★★★★★
Kate says
These are LIFE CHANGING!!! Obsessed and make them all the time. Thanks for helping me get out of my recipe rut. you rock!
★★★★★
Tiffany says
I have made this recipe about 5 times making tiny changes each time to satisfy my picky my family. They LOVE it!! Today my 10 year old son saw me making them and was waiting by the oven for them to be done! We all love it and I plan to make them for my next book club! I came on here to see if anyone had a trick to keep the meat to stay together better. The taste is perfect but I wish it wasn’t quit so crumbly. I tried making into patties once and I didn’t really like it, plus that took forever. I’m wondering if anyone has tried a bit of gravy or cornstarch??? I definitely don’t want to change the taste.
Lisa says
This is a recipe for life! Perfect in every way. Thanks for sharing
★★★★★
Marie says
I made these for a tailgate (doubled the recipe to make 48). Since I cut them and wrapped them individually in foil, I didn't brush anything on top, but I did add fresh thyme on top of the cheese. They were a huge hit! Great recipe!
★★★★★
Lauren says
These sliders are perfect. Super flavorful and juicy. I use 85/15 ground turkey. I’ve cooked them in the oven as per the recipe, but in the summer, I cook them in a skillet. You cant tell they’re not beef. 10/10 recommend.
★★★★★
Diane says
I've made other slider recipes which call for the buns to be covered with foil before baking. Are these baked covered or uncovered? They look amazing and I can't wait to try them. Thanks!
Morgan says
Uncovered to begin with, but check and if they're browning too quickly you can cover with foil until they're done!