Bacon Cheeseburger Sliders
These Bacon Cheeseburger Sliders are made on the griddle with one oversized 80/20 beef patty, crispy bacon, sharp cheddar, homemade burger sauce, and Smoked Cowboy Candy layered on toasted Hawaiian rolls.
Equipment
- Outdoor griddle
- 2 Large Spatulas for flipping the oversized patty
- Melting Dome
- Instant-Read Thermometer
- Mixing Bowl for the burger sauce
Ingredients
Bacon Cheeseburger Sliders
- 2 lbs 80/20 Ground Beef
- 2 tbsp burger seasoning
- 12 slices Thick cut Bacon
- 8 slices Sharp cheddar cheese
- 12 King's Hawaiian Slider Rolls
- 1 cup Smoked Cowboy Candy
Burger Sauce
- 1/2 cup mayonnaise
- 2 tbsp Ketchup
- 1 1/2 tbsp Sweet relish
- 1 tbsp Yellow mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Garlic powder
- 1/2 tsp Smoked paprika
- 1/4 tsp Black Pepper
Instructions
- Form and Season the Patty: Press the 80/20 ground beef into the Hawaiian roll tray to form one large, even patty. Make the beef slightly larger than the slab of rolls to account for shrinkage. Season both sides with burger seasoning, then refrigerate the patty while you cook the bacon.
- Set the Griddle Zones and Crisp the Bacon: Set up the griddle with the far-left side off and the right side over medium-high heat. Cook the bacon on the hot side until browned and crispy, flipping as needed. Move the bacon to the cool zone, then scrape away most of the rendered grease, leaving a thin layer behind for searing the beef.
- Sear the Patty and Add the Toppings: Place the chilled patty onto the medium-high side in the reserved bacon fat. Let it sear without moving until a deep brown crust develops on the bottom, then carefully flip using two large spatulas. Continue cooking until the center reaches 160°F. Layer the crispy bacon and sharp cheddar over the beef. Add a small splash of water onto the griddle beside the patty and cover with a melting dome until the cheese melts.
- Make the Burger Sauce: Combine the mayonnaise, ketchup, yellow mustard, sweet relish, Worcestershire sauce, garlic powder, smoked paprika, and black pepper in a bowl. Stir until smooth and set aside until assembly.
- Toast the Hawaiian Rolls: Slice the connected Hawaiian rolls horizontally, keeping the entire slab together. Place both halves cut-side down on the hot side of the griddle and toast until golden brown. Move them to the far-left cool zone once toasted.
- Assemble and Finish: Spread the burger sauce over the toasted bottom rolls. Carefully transfer the bacon-and-cheddar-covered beef patty on top, then evenly add the drained Smoked Cowboy Candy. Add the top slab of rolls and move the assembled sliders to the far-left off zone. Cover with the melting dome for a couple of minutes to warm everything through, then remove from the griddle and cut along the roll lines into 12 sliders.
Notes
- Patty Size: Shape the beef slightly larger than the Hawaiian roll tray. The patty will shrink as it cooks, so starting oversized gives you better edge-to-edge coverage.
- Griddle Zones: Keep the far-left side off and the right side at medium-high heat. The cool zone gives you somewhere to hold the bacon and toasted rolls without overcooking them.
- Cowboy Candy: Drain off excess glaze before adding the candied jalapeños. You want the sweet heat without soaking the toasted rolls.
- Ground Beef Temperature: Cook the center of the oversized patty to 160°F and verify it with an instant-read thermometer.
Nutrition
Calories: 630kcalCarbohydrates: 33gProtein: 25gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 100mgSodium: 719mgPotassium: 362mgFiber: 3gSugar: 14gVitamin A: 519IUVitamin C: 1mgCalcium: 217mgIron: 4mg
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