Yes, Blackstone smash burger sliders! These small yet incredibly flavorful cheeseburgers have become a favorite for quick meals and gatherings. Smashed on a hot Blackstone griddle, the patties develop a crisp, caramelized exterior while staying juicy and tender inside. They’re easy to make, fun to serve, and perfect for feeding a crowd.
Below you’ll find everything needed to make outstanding smash burger sliders on a Blackstone griddle, along with tips to get the best texture and flavor.
Here Is Why This Recipe Works
- Finely chopped toppings keep each bite balanced with the small slider size.
- King’s Hawaiian rolls provide an ideal bun-to-patty ratio — soft, slightly sweet, and perfectly sized.
- Warming the buns makes them tender and enhances the overall texture.
- High heat on the Blackstone sears the patties fast, locking in juices and creating a deeply flavored crust. Using a large griddle lets you cook many sliders at once.
The Ingredients
Here’s a concise ingredient list for these sliders. Refer to the recipe card section for exact quantities and step-by-step instructions.
- Ground beef — use an 80/20 blend for the best juiciness and flavor. Higher-fat blends keep the patties tender when cooked quickly at high heat.
- Bacon — thick-cut, chopped, and cooked until crisp to add savory crunch.
- Onion — finely diced so it complements the burger without overwhelming it.
- King’s Hawaiian rolls — soft, slightly sweet slider buns that match the patty size.
- Salt and pepper — simple seasoning applied just before or after smashing the patties.
- American cheese — melts quickly and creates that classic slider look and texture.
- Donkey sauce — a creamy, tangy sauce adds moisture and bright flavor.
- Iceberg lettuce — shredded for crispness and easier bites.
- Dill pickles — diced for bursts of acidity.
- Tomato — diced or thinly sliced for fresh juiciness.
How to Make It
Below is a clear overview of the process so you know what to expect. The recipe card later contains the printable version and exact timing.
- Portion the ground beef into 16 equal meatballs using an ice cream scooper or scale.
- Cook chopped bacon and diced onion on the hot griddle until the bacon is crisp and the onion is golden. Move to the side.
- Slice and toast the rolls cut side down on the griddle until golden. Keep warm under a towel while you cook the patties.
- Place the beef balls on the hot griddle and smash them with a sturdy spatula until thin. Season with salt and pepper immediately.
- Cook until the bottoms are deeply browned, flip, then top with a slice of American cheese.
- Cover with a basting lid or similar cover so the cheese melts quickly.
- Spread Donkey sauce on the toasted rolls, then assemble the patties onto the buns and finish with bacon/onion, shredded lettuce, diced pickles, and tomato.
Tips for Success
- Preheat the griddle until it’s very hot — that intense heat creates the best crust.
- Portion consistently using an ice cream scooper or scale so all sliders cook evenly.
- Keep some bacon grease on the griddle to add flavor when toasting the buns and cooking patties.
- Cook fast on high heat — quick cooking preserves juiciness and produces a caramelized exterior.
- Use a basting lid after adding cheese to trap heat and melt the cheese uniformly.
- Embrace the mess — shredded lettuce and diced toppings may spill over, and that’s part of the slider experience.
Frequently Asked Questions
The name “slider” was popularized by early fast-food chains for small, inexpensive burgers that are easy to eat. The term reflects how quickly they can be eaten or how they slide into a box or across a grill.
A standard slider patty uses about 2 ounces of meat. Two pounds of ground beef yields roughly 16 sliders; double that amount if you want two patties per slider.
What to Serve With Sliders
Simple sides work great, but these options elevate the meal and complement the sliders’ bold flavors.
- Grilled potato wedges
- Air fryer Jo Jo potatoes
- Cowboy baked beans
- Grilled Romaine salad
- Air fryer cherry tomatoes
🛠 Tools and Equipment
Recommended tools that make preparation and cooking easier include a large griddle, a heavy-duty spatula, an ice cream scoop for portioning, and a melting dome or basting lid for quick cheese melting.
- Blackstone griddle or equivalent flat-top griddle
- Heavy-duty spatula/turner
- Ice cream scooper for even portions
- Griddle press or melting dome to help cheese melt
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Blackstone Smash Burger Sliders
16 sliders
15 minutes
5 minutes
20 minutes
Don’t be fooled by their size — these tiny burgers deliver big flavor. Cooked on a hot griddle, they form a savory crust while remaining juicy. Customize toppings to suit your taste and serve a platter that disappears fast.
Ingredients
- 2 pounds 80/20 ground beef
- 8 slices raw bacon, chopped
- 1 onion, finely diced
- 16 King’s Hawaiian rolls
- Salt and pepper
- 16 slices American cheese
- 1 cup Donkey sauce
- 1 iceberg lettuce, shredded
- 4 dill pickles, diced
- 1 tomato, diced or thinly sliced
Instructions
- Preheat the griddle to high heat.
- Portion the ground beef into 16 meatballs using an ice cream scooper or similar tool.
- Cook the chopped bacon and diced onion on the griddle until the bacon crisps and onions turn golden. Move the mixture to the side.
- Slice the rolls and toast them cut-side down on the griddle until golden. Keep warm under a towel.
- Place the beef balls on the griddle, smash them thin with a large spatula, and season with salt and pepper.
- Cook until the edges and bottom are deeply browned, then flip the patties.
- Top patties immediately with cheese slices and cover with a basting lid to melt the cheese.
- Spread Donkey sauce on the toasted rolls while cheese melts.
- Assemble patties on the rolls, then add the bacon/onion mixture, shredded lettuce, pickles, and tomato.
Notes
- For juiciest sliders, use an 80/20 ground beef blend. Leaner blends tend to dry out when cooked quickly at high heat.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 250
Total Fat: 14g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 48mg
Sodium: 599mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 7g
Protein: 11g
Nutrition information is an estimate and should be used as a guideline only.