Smokehouse Slider Recipe

Form patties

Divide the 1 lb ground beef into six equal portions (about 3 oz each). Gently form each portion into a compact round patty about 2 1/2 inches in diameter and slightly thinner in the center so the patty cooks evenly. Do not overwork the meat; handle gently to keep patties tender.

Season

Season both sides of each patty with a light pinch of kosher salt and freshly ground black pepper (about 1/8–1/4 tsp per side).

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil, spreading to coat. When shimmering, add the patties spaced slightly apart. Cook 2–3 minutes without moving to develop a crust. Flip and cook 1.5–2 minutes for medium (internal temp ~145–155°F). During the last 30–45 seconds of cooking, place a thin slice of pepper jack (approx 0.5 oz per slider) on each patty and cover the pan with a lid or foil briefly to melt the cheese.

Toast buns

While patties cook, split the slider buns and lightly brush the cut sides with softened butter (about 2 tablespoons total). Place cut-side down on the griddle or in a skillet over medium heat and toast 30–60 seconds until golden and slightly crisp. Remove and keep warm.

Sauce

Spread 1 teaspoon of barbecue sauce on the bottom half of each toasted bun.

Prepare jalapeños

Thinly slice the jalapeño (remove seeds if you want less heat). Use about 3–4 thin rounds per slider, or to taste.

Crispy onion rings (store-bought)

If using frozen pre-breaded small onion rings, cook according to package instructions (typically bake or deep-fry) until hot and crisp. Use one onion ring per slider. If using large onion rings, cut to size so each slider gets a crisp round.

Homemade onion rings (optional)

For homemade: slice the small yellow onion into 1/4-inch rings and separate. Whisk together 1 tablespoon flour, 1 teaspoon cornstarch, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk in 1/4 cup cold club soda until a smooth batter forms. Heat 2 cups vegetable oil in a heavy saucepan to 350°F (175°C). Dip rings into batter, let excess drip off, and fry in batches 1–2 minutes until golden and crisp. Drain on paper towels and season lightly with salt.

Assemble sliders

Place each cheese-melted patty onto a bottom bun spread with BBQ. Top each patty with 1 crispy onion ring, then 3–4 jalapeño slices (or to taste). Spoon an additional 1 teaspoon BBQ sauce over the onion ring if desired. Cap with the top bun and serve immediately.