Bacon Cheeseburger Sliders

These Bacon Cheeseburger Sliders are the ultimate game day feast. They start with one big griddle-seared beef patty topped with melted sharp cheddar, crispy bacon, and my homemade Smoked Cowboy Candy. I make the patty to fit an entire slab of Hawaiian rolls, so there’s no need to shape and cook a dozen individual burgers.

After making these on the griddle, I found that cooking the bacon first is the way to go. I remove most of the grease, leave just enough behind, and sear the beef right in it. That leftover bacon fat helps build a great crust on the patty while adding even more flavor to the sliders. I use the same bacon-first method for my Candied Bacon Cheeseburger Sliders.

Why This Recipe

• One Patty Feeds the Whole Tray: Making on oversized beef patty means every slider gets a full layer of seasoned beef without having to cook 12 individual burgers.
• Bacon Does Double Duty: I crisp the bacon first, then leave a thin layer of the rendered fat on the griddle for searing the beef. You get crispy bacon on the top and more flavor built into the burger itself. This is what elevates the flavor for my Bacon Cheeseburger Loaded Fries
• Sweet Heat Cuts Through the Richness: The Smoked Cowboy Candy brings sweetness, jalapeño heat, and some acidity against the beef, cheddar, bacon, and creamy burger sauce. That’s what keeps these from being too heavy.
• The Sauce Belongs on a Burger: Mayo, ketchup, mustard, sweet relish, Worcestershire, garlic, smoked paprika, and black pepper give you that classic burger-sauce flavor without competing with the Cowboy Candy. If you want to take the bacon flavor even further, my Baconnaise Burger Sauce is another great option.
• Built for Serving a Crowd: Everything stays together as one slab until you’re ready to slice it. That makes these easy to move off the griddle, cut into 12 sliders, and put straight onto the table for game day or a party. If you’re feeding a hungry group, my Hot Honey Lemon Pepper Wings.

Key Ingredients

Bacon Cheeseburger Sliders

• 80/20 Ground Beef: I use 80/20 because there’s enough fat to keep the oversized patty juicy while still developing a good crust on the griddle. Make the raw patty slightly larger than the rolls because it will shrink as it cooks. I use a similar one-patty method for my Smoked Baconnaise Sliders with Caramelized Onions.
• Slider Rolls: Keep the rolls connected instead of separating them. I use the tray as a mold for shaping the beef so the finished patty covers the entire slab.
• Bacon: Cook the bacon first until it crisp, then remove most of the rendered fat. Leaving a thin layer behind gives you a great surface for searing the beef.
• Sharp Cheddar Cheese: Sharp cheddar has enough flavor to stand up to the beef, bacon, burger sauce, and sweet heat from the Cowboy Candy while still giving you that melted cheeseburger layer.
• Burger Seasoning: Use your favorite burger rub and season both sides of the oversized patty. Because we’re cooking one large piece of beef, I want seasoning across the entire surface.
• Smoked Cowboy Candy: This is the finishing ingredient that separates these from regular bacon cheeseburger sliders. The candied jalapeños add sweet heat and acidity that cuts through the beef, bacon, and cheese. Drain off some of the excess glaze before adding them so the rolls don’t get soggy. A few other options that give a burger a sweet and savory finish, try my Bacon Jam Patty Melts and Smoked Bacon Jam Burgers.

Burger Sauce

• Mayonnaise: This is the creamy base that brings everything together without overpowering the burger. I use this same creamy mayo-based sauce on my Oklahoma Onion Smash Burgers, where that creamy tang works great with a hard-seared beef crust.
• Ketchup & Yellow Mustard: These give the sauce that classic cheeseburger flavor with a little sweetness and tang.
• Sweet Relish: I use sweet relish instead of Cowboy Candy juice here. The sliders already have plenty of sweet heat from the candied jalapeños, and the relish adds pickle flavor and texture without making the sauce overly sweet.
• Worcestershire Sauce: A little goes a long way. It adds savory depth that works especially well with the griddle-seared beef.
• Garlic Powder, Smoked Paprika & Black Pepper: These round out the sauce with garlic, mild smoke, and pepper without turning it into another dominant flavor.

Substitutions or Additions

• Swap the Cheese: Sharp cheddar is my first choice because it stands up to the bacon, beef, and Cowboy Candy, but American cheese is a great substitution if you want an extra-creamy melt. Pepper jack also works if you want to push the heat a little further, like I do with my Smash Burger Recipe.
• Make Them Milder: Leave off the Smoked Cowboy Candy and add dill pickles instead. You’ll still get acidity to cut through the the rich burger, bacon, and cheese without the jalapeño heat. For another slider without the sweet heat, try my Griddle Cheeseburger Sliders.
• Add Griddled Onions: Thinly sliced onions can go onto the griddle after the bacon comes off. Let them cook in a little of that rendered bacon fat until browned and soft before adding them to the sliders.
• Add More Burger Toppings: Diced onion, pickles, or even a little shredded lettuce can work, but don’t overload the sliders. With one large patty and soft Hawaiian rolls, too many wet toppings can make everything harder to slice and eat.

How to Make Bacon Cheeseburger Sliders (Step by Step)

Bacon Cheeseburger Sliders FAQs

More Burger & Slider Recipes

If you tried my Bacon Cheeseburger Slider recipe, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!