Smash Burger Sliders Recipe

Smash burger sliders with hot honey drizzle and crispy bacon. Game day favorite ready in 35 minutes!

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Course: Easy Finger Foods

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Author: Jennifer Stewart

Preheat oven to 375°F.
Slice all 12 rolls horizontally, keeping them attached.
Butter the bottom of a rimmed baking sheet using 1 tablespoon butter.
Stir garlic powder into melted butter.
Brush generously over the tops of the slider bunsand sprinkle lightly with flaky salt.
Bake 5–7 minutes until lightly golden and glossy. Set aside.
Slice red onion thinly.

In a small bowl, combine the ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon pickle juice, and a pinch black pepper. Stir to combine and chill until ready to use.

Place bacon strips in cold frying pan or on griddle. Raise heat to medium and cook on both sides until crispy. Don’t overcook.
Slice in halves, or large chunks.
Divide ground beef into 12 loose balls (about 2 ounces each). Do not overwork the meat.
Heat a large cast iron skillet or griddle over medium-high heat until very hot. I like to use the same skillet I cooked the bacon in.
Place beef balls onto the hot surface, spacing apart. Immediately press down firmly with a burger press or spatula (better to place a small square of parchment paper over the burger balls) to create thin patties.
Smash 6-8 seconds until edges are thin.
Season with salt and pepper.
Cook 1–2 minutes until deeply browned and crispy at the edges. Flip and cook other side, topping each patty with half a slice of Havarti, and cook another minute, until cheese melts. Remove and set aside.

Spread burger sauce over the cut sides of the bottom buns and top buns.
Layer smashed patties with melted cheese over bottom buns.
Sprinkle Crispy bacon over hamburgers.
Layer pickles over bacon.
Layer thin red onion rings over pickles.
Drizzle generously with warm hot honey.
Top with buttered buns, and sprinkle lightly with flaky salt.
Cut sliders apart, and serve immediately while hot and melty. Drizzle with extra hot honey if desired.

Use 80/20 ground beef - the fat ratio is essential for crispy caramelized edges.
Don't overwork the meat when forming balls. Loose balls smash better!
Get the skillet screaming hot before adding beef. This is crucial for the smash burger crust.
Place parchment paper over beef balls before pressing for easier smashing without sticking.
Smash immediately when beef hits the pan. Don't wait!
Press hard and hold for 6-8 full seconds for thin crispy edges.
Season AFTER smashing, not before.
Add cheese right after flipping so it melts perfectly from the residual heat.
Warm hot honey slightly before drizzling so it pours easily.
Toast buns before assembling so they don't get soggy.
Serve immediately! Smash burgers wait for no one.
Make a double batch. They disappear fast.