Smoked Sliders Recipe
2 Lbs ground meat of your choice. I like to grind up sirloin steak, trimmed of fat
8-10 Slices of bacon, cooked and crumbled
1 Cup shredded cheddar cheese
Salt and pepper to taste
2 Sweet onions, thinly sliced
3 Tbsp butter
24 Parker house rolls
1 Cup mayonnaise
½ Cup mustard
¼ Cup ketchup
2-3 Tbsp pickled jalapenos, minced
Couple of dashes of Tabasco
Combine ground meat, bacon, cheese, salt and pepper in a bowl and mix well.
Form into 2 ½ inch patties.
Arrange patties on your racks, and place them into your 220°F preheated smoker, for 20 minutes of smoke. Your choice of wood. We like mesquite or hickory.
Remove from smoker and finish cooking on the grill.
I suppose you could finish in the smoker if preferred, but I like the combo of smoke and grill flavour.
If you fully cook them in the smoker the USDA/FSIS recommends a cooking temperature of at least 225°F for ground meat.
While the patties are cooking, in a large skillet melt 3 tablespoons butter, then add sliced onions. Cook stirring often until caramelized; about 15 minutes.
For buns, use any brand Parker house rolls. Allow to rise and bake as instructed on the package.
Add all sauce ingredients in a bowl and mix well.
While the buns are hot out of the oven, split and apply sauce to the bottom half and top if you’d like! Place a patty on the bottom half of the roll, then a spoon on some onions and the top half of the roll.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now