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“The MVP” Beef Sliders with Cheese Sauce and Caramelized Onions

  • Preparation


  • Cook


  • Serves


  • Chef

    Chef Jeffery Smith Jr.


  • 1 pound ground chuck (preferably 80/20)
  • AC Barbeque MVP Rub (to taste)
  • 2 eggs
  • ½ cup to 1 cup panko breadcrumbs
  • Olive oil
  • 2 red onions, sliced
  • Salt
  • 1 tablespoon unsalted butter
  • 1 cup heavy whipping cream
  • 3 ounces Velveeta cheese, cubed
  • 3.5 ounces pepper jack cheese, cubed
  • 1 pack of King's Hawaiian rolls
  • Arugula, or lettuce of choice
  • Roma tomatoes
  • Sliced Pickles


  • Prepare Patties: Line a baking sheet with parchment paper. In a large mixing bowl, combine ground chuck, a generous amount of MVP Rub, eggs, and panko breadcrumbs. Use your hands to form patties to fit the King's Hawaiian rolls. Place patties on the prepared baking sheet and set aside.
  • Caramelize Onions: In a nonstick skillet over medium-high heat, heat oil (enough to coat the skillet) until it starts to shimmer. Do not let the oil begin to smoke. Add sliced onions to the hot skillet, sprinkle with salt, and cook over medium-low to medium heat until caramelized, 25 to 30 minutes.
  • Make Cheese Sauce: Meanwhile, in a saucepan over medium heat, melt butter. Add heavy whipping cream, cubed cheeses, and 1 tablespoon MVP Rub. Cook until cheeses melt, whisking to make sure the sauce doesn't stick to the bottom of the pan. Remove from heat and set aside.
  • Cook Burgers and Serve: On a grill, over a stovetop, or in an oven, cook burgers to your preferred doneness. Slice King's Hawaiian rolls in half. Layer each with a beef patty, arugula, sliced tomatoes, pickles, caramelized onions, and a spoonful of cheese sauce.
Credit: Justin Jones

Chef Jeffery Smith Jr.

Chef Jeffery Smith Jr. is a culinary professional, celebrity private chef, and caterer based in Los Angeles, CA. Born and raised in Chicago, IL, Jeffery has always had a love for a variety of cuisines. He is an HBCU alum and member of the Theta Tau of Kappa Alpha Psi Fraternity Inc. He received his B.S. in Mass Communications and minor in Psychology from Jackson State University in Jackson, MS.

A change of career brought Jeffery to Los Angeles in 2009 and on a journey that would ultimately lead to the kitchen. A lack of formal culinary training did not stop Jeffery from learning techniques around the kitchen beginning with preparing meals for holidays and brunches turning into requests on a larger scale. Jeffery has traveled to 35 countries experiencing the food of many different cultures, picking up a few skills along the way and launched Best Kept Secrets Intl., LLC in 2019. Jeffery also continues to cook for celebrity clients, executives, caters private events and operates his macaroni and cheese store, Best Kept Secrets Intl., which is located on the Doordash platform in Los Angeles, CA.

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