Smoky BBQ Bacon Smash Sliders

Smoky BBQ Bacon Smash Sliders ingredients

• Burger Patties & Assembly
• 1 lb ground beef (80/20 lean)
• 4 count slider buns
• 4 count sharp cheddar cheese slices
• 4 count bacon strips
• 1/4 cup crispy fried onions
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• Smoky BBQ Sauce
• 1/4 cup your favorite BBQ sauce
• 1/4 tsp liquid smoke (optional)

How to make Smoky BBQ Bacon Smash Sliders

1. First, prepare the bacon: In a separate skillet, cook the 4 thick-cut bacon strips over medium heat until they are crispy and golden brown, about 5-7 minutes. Drain the cooked bacon on a paper towel-lined plate to remove excess grease, then roughly chop it into small pieces and set aside.
2. If desired for extra smokiness, prepare the BBQ sauce by stirring 1/4 teaspoon liquid smoke into 1/4 cup of your favorite BBQ sauce until thoroughly combined. Set aside.
3. Divide the 1 lb ground beef into 4 equal, loose balls, about 4 ounces each. Avoid overworking the meat. Have the sharp cheddar cheese slices and crispy fried onions ready for quick assembly once the patties are cooked.
4. Heat a heavy cast-iron skillet or griddle over high heat until it just begins to smoke, about 5-7 minutes. If the bacon did not leave enough fat on the griddle, add 1 tablespoon vegetable oil to the hot surface and spread it evenly.
5. Place two beef balls onto the hot skillet, ensuring adequate space between them. Immediately place a piece of parchment paper over each beef ball and, using a sturdy metal spatula or burger press, smash each ball down firmly and quickly into a thin, flat patty. Listen for a loud sizzle to confirm good heat.
6. Season the top of each smashed patty generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Cook for 90 seconds to 2 minutes without disturbing, allowing a deep brown, caramelized crust to form on the bottom. While the patties cook, lightly toast the cut sides of the 4 slider buns on the clean part of the griddle or in a separate pan until golden brown, then remove.
8. Using a sturdy spatula, carefully scrape under each patty to release it from the griddle, ensuring you get all the delicious crust. Flip the patties. Immediately place one slice of sharp cheddar cheese on top of each patty.
9. Cook for another 30-60 seconds, or until the cheese is fully melted and gooey. The internal temperature of the beef should reach 160°F (71°C). Remove patties from the griddle.
10. To assemble, spread a generous amount of the prepared Smoky BBQ Sauce on both the top and bottom halves of each toasted slider bun. Place a cheesy smash patty on the bottom bun, then top with a portion of the chopped crispy bacon and a sprinkle of crispy fried onions. Close with the top bun and serve immediately.

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