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Smoked Baconnaise Sliders with Caramelized Onions

These Smoked Baconnaise Sliders feature a beef sheet smoked at 225°F on a wire rack with bacon mayo, caramelized onions, and cheese on Hawaiian rolls. Ready in 2 hours.
Servings 12 sliders
Calories 420 kcal
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Equipment

  • Smoker (Pellet, Offset, or Charcoal)
  • Wire Cooling Rack
  • Cast Iron Skillet
  • 9x13 Foil Pan or Baking Dish
  • Instant-Read Thermometer

Ingredients
  

For the Beef Patty

  • 2 pounds ground beef 80/20
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika optional

For the Baconnaise

  • 1 cup mayonnaise
  • 3/4 cup cooked bacon finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 splash pickle juice optional

For the Caramelized Onions

  • 3 yellow onions sliced thin
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • salt pinch

For Assembly

  • 1 package King's Hawaiian Rolls 12 connected rolls
  • 8-10 slices American cheese or cheddar
  • 6 tablespoons butter melted
  • BBQ rub or everything bagel seasoning

Instructions
 

  • Caramelize onions: Preheat smoker to 275-300°F. In cast iron skillet on smoker, melt butter and olive oil. Add sliced onions and pinch of salt. Cook 45 to 60 minutes, stirring every 10 to 15 minutes, until jammy and golden brown. Set aside.
  • Make baconnaise: Cook bacon until crispy, cool, and chop finely. Mix mayo, chopped bacon, Dijon mustard, Worcestershire sauce, black pepper, and pickle juice if using. Refrigerate until assembly.
  • Form beef sheet: Place parchment on counter. Press 2 pounds ground beef into rectangle roughly 9x13 inches, about ¾ inch thick. Don't pack tightly. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Optional: refrigerate 20 minutes to firm up.
  • Transfer to wire rack: Spray wire cooling rack with oil. Place rack over baking sheet. Slide beef sheet onto oiled rack.
  • Smoke beef sheet: Preheat smoker to 225°F with hickory, pecan, or apple wood. Place rack with beef on smoker grates. Smoke 60 to 75 minutes until internal temp reaches 140-145°F. Optional: flip once at 40 minutes for even bark.
  • Prepare rolls: Slice connected Hawaiian rolls horizontally, keeping all 12 connected. Place bottom layer in 9x13-inch foil pan. Brush with 2 tablespoons melted butter.
  • Assemble sliders: Transfer smoked beef sheet onto bottom rolls. Layer cheese, caramelized onions, and baconnaise evenly over beef. Place top rolls over filling. Brush tops with remaining melted butter and sprinkle with BBQ rub or seasoning.
  • Finish sliders: Increase smoker to 325-350°F. Cover pan loosely with foil. Cook 15 minutes covered. Remove foil, cook 10 to 15 minutes uncovered until cheese is melted, tops are golden, and internal temp reaches 160°F.
  • Rest and serve: Let rest 8 to 10 minutes. Cut into 12 individual sliders. Serve hot.

Notes

Critical Tips: Wire rack method is essential - allows smoke on both top and bottom of beef sheet. Direct grate placement creates soggy, steamed bottom. Use 80/20 ground beef for proper fat content. Leaner beef dries out during smoking.
Beef Sheet: Don't pack beef tightly when forming sheet - loose packing creates tender texture. Chilling formed beef for 20 minutes before smoking prevents cracking. Spray rack with oil to prevent sticking.
Smoking: Smoke at 225°F first for flavor development, then finish at 325-350°F for proper cooking. Two-stage method creates best texture. Beef sheet is done at 140-145°F internal after first smoke. Final temp after assembly should be 160°F.
Make-Ahead: Baconnaise can be made 1 to 2 days ahead. Caramelized onions keep 3 days refrigerated. Make both components ahead to streamline day-of assembly. Use yellow onions for caramelizing - best sugar content and flavor.
Assembly: Hawaiian rolls work best due to sweetness and soft texture. Brioche rolls are acceptable substitute. Regular hamburger buns don't hold up as well. Brush tops generously with butter for golden color.
Variations: Add pickles, jalapeños, or tomatoes. Use pepper jack cheese for heat. Mix 2 tablespoons melted butter into beef for extra juiciness. Create bacon jam by mixing caramelized onions with chopped bacon and brown sugar.
Storage: Best eaten fresh. Refrigerate leftovers up to 2 days. Reheat in 300°F oven covered for 15 minutes.