Creekstone Farms brisket blend pucks on slider buns

Smash Burger Sliders

Smash Burger Sliders are everything you want for game day: crispy edges, juicy centers, and big cheeseburger flavor packed into a party-friendly size. 

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Smash Burger Sliders

Chef Tom Jackson @ All Things BBQ

Servings

8 Sliders

Prep Time

15 minutes

Cook Time

15 minutes

Calories

310

Cuisine

American

Category

Appetizer`

These sliders use direct-heat griddle cooking to maximize browning while keeping the interior juicy. Onion smashing builds flavor directly into the patty, and steaming the buns ensures a soft bite without drying out.

Smash Burger Sliders

Ingredients

  • 1 lb Creekstone Farms brisket blend ground beef, formed into four 4-oz pucks

  • Meat Church Blanco All-Purpose Seasoning

  • Thin-sliced yellow onion

  • American cheese slices

  • Brioche slider buns

  • Unsalted butter

  • Dijon mustard

  • Holmes Made Dad’s Spicy Garlic Pickles

Directions

  1. Preheat your pellet grill to 450°F using hickory pellets. Set up for direct heat by removing the diffuser and placing a cast iron griddle directly over the fire. Grill grates can stay on the cooler side to steam the buns.

  2. Cut each 4-ounce burger puck in half to create eight portions. Keep the beef in loose balls and season generously with Meat Church Blanco, making sure not to compact the meat yet.

  3. Add butter to the hot griddle and let it melt. Place the seasoned beef balls onto the griddle, seasoning side down. Add a small handful of thin-sliced onions on top of each ball.

  4. Lay parchment paper over the burgers and press firmly with a flat grill press to create a thin patty. Season the onion side lightly. Don’t worry if onions spill over the edges — that’s part of the crust.

  5. Keep the lid open to maintain a strong sear. Once the bottom has developed a deep brown crust, flip the burgers and allow the onions to caramelize directly against the griddle. Immediately top each patty with American cheese to melt and hold everything together.

  6. While the burgers finish, place the slider buns in a foil pan with a damp paper towel. Set them on the grill grates and steam for about 3 minutes until soft and pillowy.

  7. To assemble, spread Dijon mustard on the bottom bun, add a cheeseburger patty, and top with a single spicy garlic pickle slice. Finish with the top bun and serve immediately while hot.
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