You’ll taste Europe at first bite of this St. Pierre Bakery mini brioche bun, piled high with a French onion soup-inspired burger. Plenty of caramelized onions, gooey gruyere, and Worcestershire-seasoned ground beef bring out the best combo around.
Instead of portioning and grilling a dozen mini burgers, we’re simplifying by cooking the ground beef in our caramelized onions over a skillet. Minimal work and, surprisingly, minimal mess!
I especially love that the cheese creates the ultimate pull-apart dish.
1 package St. Pierre Bakery brioche buns
1 pound ground beef
1 teaspoon Worchestershire sauce
2 teaspoons Better Than Boullion Beef
Salt + pepper
3 tablespoons unsalted butter, divided
1 sweet onion, sliced
12 ounces Gruyere cheese, shredded (or more depending on your preference of cheesiness!)
Onion powder, to garnish
Garlic powder, to garnish
Fresh thyme, to garnish
Sesame seeds, to garnish
1. Preheat oven to 325 degrees. Halve the brioche buns and place bottoms in a baking dish.
2. In a large skillet, melt 1 tablespoon butter and cook onions over medium heat, stirring frequently until caramelized, about 12 minutes.
3. While onions cook, place ground beef in a bowl. Stir in Worchestershire sauce, 1 teaspoon of Better than Bouillion, salt and pepper to taste.
4. Once onions are caramelized, add ground beef to pan and continue to cook, breaking down with a spoon until just cooked. Turn off heat and drain excess liquid.
5. Sprinkle half of cheese on slider bottoms, followed by ground beef. Sprinkle remaining cheese over beef, followed by slider tops.
6. Melt remaining butter in a small microwave-safe dish. Stir remaining teaspoon of Better than Bouillion into the butter and brush mixture over brioche tops. Sprinkle garlic powder, onion powder, thyme, and sesame seeds over buns.
7. Bake until cheese is melted and tops are slightly golden, about 15 minutes. Remove from oven and serve immediately.
