Smash Burger Sliders

Name: Smash Burger Sliders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
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

Jan 28, 2026 • Tom Jackson

Smash Burger Sliders are everything you want for game day: crispy edges, juicy centers, and big cheeseburger flavor packed into a party-friendly size. These sliders start with Creekstone Farms brisket blend beef, seasoned simply and smashed hard onto a hot cast iron griddle for maximum browning. Thin-sliced onions caramelize directly into the meat, while American cheese melts down into the crust, creating that classic smash burger texture.

Cooked hot and fast over direct heat on a pellet grill, these sliders deliver a deep sear without overcooking. Soft, steamed brioche buns keep everything balanced, while creamy Dijon mustard and spicy garlic pickles add richness and bite. They’re quick to cook, easy to assemble, and designed to disappear fast once they hit the table. Whether it’s game day, a backyard get-together, or a casual family dinner, these Smash Burger Sliders bring bold flavor and crowd-pleasing simplicity in every bite.

What You’ll Love About This Recipe

Crispy smash burger crust with juicy brisket blend beef
Onion-forward flavor caramelized right into the patty
Fast cook time, perfect for parties and game day
Simple ingredients with classic cheeseburger balance
Pellet grill griddle method delivers consistent results

Smash Burger Sliders

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

8 Sliders

Prep Time

15 minutes

Cook Time

15 minutes

Calories

310

Crispy, cheesy Smash Burger Sliders made on a pellet grill griddle for game-day perfection.

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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

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Directions

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.
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.
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.
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.
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.
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.
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.

Recipe Note

Recipe FAQ

Can I make these without a pellet grill?

Yes, any hot cast iron griddle or flat top works well.

Why keep the lid open?

Leaving the lid open helps maintain a strong sear without steaming the patties.

Do I need to rest smash burgers?

No, they’re thin and meant to be served immediately.

Can I double the patties?

You can, but single patties work best for party portions.

What buns work best?

Brioche or Hawaiian rolls both hold up well and stay soft.

Recipe Highlights & Insights

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.