Mini Brioche Sliders with Garlic Butter & Caramelised Onions

Soft, buttery St Pierre Mini Brioche Buns meet juicy beef sliders, sweet caramelised onions, and a drizzle of garlic butter. Perfect for parties, appetisers, or a fun family dinner!

Course Appetizer, brunch, Buffet, lunch, Main Course, party food

Cuisine American, European

Diet Diabetic

Keyword Beef sliders with brioche buns, Brioche bun slider recipe, Caramelised onion sliders, Garlic butter sliders, Mini brioche sliders recipe, Party food sliders, St Pierre mini brioche buns recipe

Prep Time 20

Cook Time 25

Servings People

Calories 300

Ingredients

1 pack St Pierre Mini Brioche Buns 10x20g
500 g beef mince (or chicken/turkey mince for a lighter version)
1 large onion, thinly sliced
1 tbsp Butter
2 tbsp olive oil
2 cloves garlic, minced
4 slices cheddar or gouda, cut into quarters
2 tbsp mayonnaise
1 tbsp Dijon mustard
Salt & black pepper
Fresh parsley, chopped (for garnish)

Instructions

Caramelise the onions

In a pan, heat olive oil and cook the sliced onions on low heat for 15–20 mins until soft, golden, and sweet.

Make the sliders

Season the beef mince with salt & pepper, shape into 10 mini patties, and pan-fry or grill for 3–4 mins per side until cooked through.

Garlic butter

Melt butter with minced garlic, gently simmer for 1 min.

Assemble

Split each brioche bun, brush with garlic butter, and lightly toast. Spread mayo and mustard, add patties, cheese, caramelised onions, and top with the golden brioche lid.

Finish & serve

Garnish with fresh parsley and serve warm.

Notes

Buns: St Pierre Mini Brioche Buns are naturally rich and buttery – lightly toasting them with garlic butter makes them extra indulgent.

Meat Swap: You can replace beef with chicken, turkey, or even plant-based mince for a lighter or vegetarian-friendly version.

Cheese Options: Cheddar, gouda, or Swiss cheese melt beautifully – pick your favourite!

Caramelised Onions: Low and slow cooking is key – resist the urge to rush for the best sweet, golden finish.

Make Ahead: Patties and caramelised onions can be prepped the day before; just reheat and assemble when ready to serve.

Serving Size: Great for party platters, appetisers, or fun family dinners – they disappear fast!

Pairings: Delicious with sweet potato fries, rocket salad, or a side of coleslaw.

Chef’s Tips

Perfectly Juicy Patties: Gently shape the mince into patties without overworking – this keeps them tender. Press a small dent in the centre of each patty before cooking to prevent them puffing up.

Extra Flavour Boost: Mix a dash of Worcestershire sauce or smoked paprika into your mince for a richer depth of flavour.

Crisp Finish: After caramelising, deglaze the onion pan with a splash of balsamic vinegar or red wine for tangy-sweet onions.

Golden Brioche: Brush the cut sides of the buns with garlic butter before toasting for a glossy, golden crunch.

Keep it Warm: If making a batch, keep sliders warm in a low oven (around 100°C) before serving so the cheese stays melty.

Plating Tip: Serve on a wooden board with cocktail sticks to hold them together – practical and Instagram-worthy!

Nutrition