Elevate your burger game with these bacon-packed sliders. Crispy, cheesy, and topped with caramelized onions – perfect for cookouts and casual gatherings.

A bacon burger slider surrounded by tomatoes and microgreens.

Your New Fave…Bacon Cheeseburger Sliders!

These bacon burger sliders will have you licking your fingers and reaching for seconds.

Juicy beef patties with bacon mixed right in. Yeah, you heard that right – you get bacon-y flavor throughout! You can grill ’em up or cook ’em on the stove, but let me tell you, tossing them in a cast iron skillet is where the magic happens. Those crispy bits that form on the surface are pure burger heaven.

We’re not stopping there, though. We’re adding aged cheddar while they cook, so it gets all melty and gooey. And then we pile caramelized sweet onions on top. The combo of flavors takes these sliders to a whole new level.

My go-to way to serve these up is on a toasted brioche slider roll, slathered with Dijon mustard, topped with a slice of ripe tomato and a sprinkle of microgreens. But hey, feel free to get creative with your toppings!

These sliders are so good, my family cheers when I announce I’m making them. No joke! They’re perfect for cookouts or casual hangouts with friends. Pair ’em with an ice-cold beer, and you’ve got yourself a winning combo.

Raw ingredients for bacon burgers on a board.

Gather Your Ingredients

In addition to kosher salt + fresh cracked black pepper, you’ll need:

Cooking fats – unsalted butter + olive oil work together to kickstart the onions.
Vidalia onions – this sweet onion variety is excellent for caramelizing. Feel free to use another sweet onion, like Maui or Walla Walla, or standard yellow onions.
Ground beef – I recommend a 85/15 blend or leaner since we’re adding bacon to the patty. Look for a loosely packed grind (see above photo) so it’s easier to mix with other ingredients.
Center cut bacon – this cut contains less fat than other cuts. It’s a personal preference, so feel free to use your favorite style/cut of bacon. If you’re opting for a really lean ground beef, any extra bacon fat will help to create a tender, flavorful burger.
Panko breadcrumbs – add flavor, retain moisture and help these burgers hold their shape.
Worcestershire sauce – a great umami flavor enhancer, especially for beef.
Large egg – adds richness and some moisture and helps bind the burger ingredients together.
Aged cheddar – again, this is up to personal preference. Aged cheddar has a sharper flavor that I love. Give it a go with any style of cheese you like.
Slider buns – Brioche is my fave, but any style is great – potato rolls, Hawaiian rolls, whole wheat…especially if toasted!

A trio of sliders on a board with tomatoes, onions and greens.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Caramelize the onions – Melt the butter with olive oil in a large skillet over medium-high heat. Add the onions and season with salt and pepper. Stir occasionally for even cooking. When they start to take on some color, reduce the burner to medium-low. Continue cooking until they are a deep golden brown.

Caramelized onions in a cast iron skillet.

Form the patties – Combine the beef, bacon, breadcrumbs, Worcestershire, egg, salt and pepper in a large mixing bowl. Work gently so as not to overwork and compact the mixture. Divide into 8 equal portions and gently form into patties a little wider than the slider buns.

Burger mix in a bowl next to a tray of bacon burger patties.

Cook the burgers – Preheat a cast iron skillet, grill pan or outdoor grill over medium-high heat. Sear the burgers for a couple minutes on once side. Flip, add cheese, and cook until desired doneness.

Mini burgers topped with melted cheese in a skillet.

Assemble the sliders – Place the patties on toasted slider rolls, top with caramelized onions and serve with additional toppings and condiments.

The 411 On Caramelizing Onions

Slice onions no less than 1/8-inch and no more than 1/4-inch thick.
Use a large skillet, at least 12-inches in diameter for two good-sized onions.
Starting the onions on higher heat will kickstart the caramelizing process, but be watchful so they don’t burn. I’ve given a range of 8 to 10 minutes for this step as it will depend on the size and material of your pan as well as your cooktop. You’re cue to turn down the heat: look for some good color to form on the edges of the onions; a few will darken quicker.
Add a teaspoon more oil at a time, if needed, if the pan and onions seem too dry.
In the right conditions, about 25 minutes is sufficient to get tender, golden brown onions, but you are welcome to cook longer for even deeper color.

Storing and Reheating Leftovers

If you plan ahead to have leftovers, only melt cheese on the patties you plan to eat right away. It’s not a big deal if you don’t remember, though.

Place cooled slider patties in an airtight container and refrigerate for 3 to 4 days. Refrigerate caramelized onions in a separate airtight container for up to a week; or freeze for up to 3 months.

Reheat sliders…

In a 350°F oven – place in a dish and cover with foil to lock in any steam. Bake for 7 to 9 minutes, or until 165°F in the center.
On the stovetop – over medium-low heat in a covered skillet until heated through.
In the microwave – for about a minute; 30 seconds on each side.

A small burger topped with onions, tomato and microgreens.

Bacon Burger Sliders with Cheddar + Onions

Linda Feller

Elevate your burger game with these bacon-packed sliders. Crispy, cheesy, and topped with caramelized onions – perfect for cookouts and casual gatherings.

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Main Course, Sandwich

American

sliders

427 kcal

Equipment

cast iron skillet, or any 12-inch skillet

Ingredients

1 tablespoon unsalted butter
2 teaspoons olive oil
2 Vidalia onions, halved + sliced thin (1/8 to 1/4-inch thick)
kosher salt + fresh cracked black pepper
1 pound 85/15 ground beef, or leaner
4 ounces center cut bacon, diced
½ cup panko breadcrumbs
1 teaspoon Worcestershire sauce
1 large egg
¼ teaspoon kosher salt
6 ounces aged cheddar, sliced (or your favorite cheese)
8 slider buns, toasted, cut side down
optional additional burger toppings, like mustard, ketchup, tomatoes, lettuce, etc.

Instructions

Melt butter with oil in a large skillet over medium-high heat (I recommend a 12-inch cast iron skillet). Add the onions and season with salt and pepper. Cook for 8 to 10 minutes or until they begin to color, stirring occasionally, then reduce heat to medium-low. Continue cooking for another 15 minutes, stirring as needed, until the onions are soft and a dark golden brown. (Timing may vary based on pan material/size & burner; may take anywhere from 10-20 minutes.) Remove to a bowl and set aside.
In a mixing bowl, gently combine the ground beef, bacon, panko breadcrumbs, Worcestershire sauce, egg, 1/4 teaspoon kosher salt and several grinds of black pepper. Form into 8 equal patties with a diameter slightly larger than a slider bun.
Preheat a cast iron skillet, grill pan or outdoor grill over medium-high. Cook the patties for about 2 minutes on the first side or until you get a good sear. Flip over, add cheese, and continue cooking to desired doneness. Adjust heat as needed.
Divide the patties between the slider buns and top with caramelized onions any additional toppings and condiments you like.

Notes

Storing Leftovers: Place cooled slider patties in an airtight container and refrigerate for 3 to 4 days. Store caramelized onions in a separate airtight container for up to one week; or freeze up to 3 months.
Reheating sliders:
- In a 350°F oven – place in a dish and cover with foil to lock in any steam. Bake for 7 to 9 minutes, or until 165°F in the center.
- On the stovetop – over medium-low heat in a covered skillet until heated through.
- In the microwave – for about a minute; 30 seconds on each side.

Nutrition

game day, grill, stove top

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