Blackstone Cheeseburger Sliders

Cheeseburger sliders are a crowd-pleaser, but cooking them on a Blackstone griddle elevates them to legendary status. The griddle’s even heat ensures a perfect sear on every mini patty, locking in juices and creating that irresistible crust. Plus, the ability to cook many at once, melt cheese to perfection, and toast buns all on the same surface makes the Blackstone ideal for feeding a hungry crowd with these delightful, bite-sized burgers. Get ready for juicy, cheesy, and utterly satisfying sliders that will disappear in a flash!

Yields: 12-16 sliders
Prep time: 15 minutes
Cook time: 10-15 minutes

Ingredients:

• For the Patties:

  • 2 lbs ground beef (80/20 chuck is ideal for flavor and juiciness)

  • 1 tablespoon Worcestershire sauce (optional, for extra umami)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt (or to taste)

  • 1/2 teaspoon black pepper (or to taste)

• For the Cheese:

  • 12-16 slices American cheese (the classic melting cheese for sliders) or sharp cheddar, provolone, or Swiss if preferred.

• For the Buns:

  • 12-16 slider buns (potato rolls or Hawaiian rolls work wonderfully)

  • 2-3 tablespoons unsalted butter, melted (for toasting buns)

• Optional Toppings (Prepare ahead!):

  • Thinly sliced red onion

  • Dill pickle chips

  • Shredded lettuce

  • Sliced tomatoes

  • Ketchup, mustard, mayo, special sauce

Equipment:

• Blackstone Griddle

• Spatula (preferably a sturdy metal one for smashing)

• Griddle press (optional, but helpful for smash burgers)

• Large bowl

• Sheet tray or platter for assembling/serving

• Instant-read thermometer (optional, for checking doneness)

Instructions:

1. Prepare the Ground Beef:

   • In a large bowl, gently combine the ground beef with Worcestershire sauce (if using), garlic powder, onion powder, salt, and black pepper. Be careful not to overmix, as this can make the patties tough.

   • Form the seasoned ground beef into small, uniform balls, about 1.5 – 2 inches in diameter (or about 1.5-2 ounces each). You should get 12-16 balls. Place them on a plate or tray.

2. Prep the Buns & Toppings:

   • Slice the slider buns in half horizontally.

   • Melt the butter in a small bowl.

   • Have all your desired toppings prepped and within easy reach of the griddle for quick assembly.

3. Preheat the Blackstone Griddle:

   • Turn on your Blackstone griddle to medium-high heat (about 400-450°F / 200-230°C). You want it nice and hot to get a good sear.

   • Add a thin layer of high smoke point oil (like avocado or canola) to about two-thirds of the griddle surface. Leave one section for toasting buns.

4. Cook the Sliders (Smash Burger Style – Recommended!):

   • Place the beef balls onto the hot, oiled griddle surface, leaving a little space between each.

   • Immediately, using a sturdy metal spatula or a griddle press, firmly smash each beef ball down into a thin patty (about 1/4 inch thick). Press down quickly and firmly for 5-10 seconds, creating maximum surface contact for a great crust.

   • Cook the patties for 2-3 minutes on the first side, or until you see crispy, browned edges and some juices bubbling on top.

   • While the first side is cooking, brush the cut sides of your slider buns with melted butter.

5. Toast the Buns & Flip Patties:

   • Flip the smashed patties.

   • Immediately place a slice of cheese on top of each patty.

   • Move to the cooler section of your griddle (medium-low heat) and place the buttered buns, cut-side down, on the griddle to toast until golden brown, about 1-2 minutes. Watch them carefully as they toast quickly.

6. Finish Cooking & Assemble:

   • Let the cheeseburger patties cook for another 1-2 minutes after flipping, or until the cheese is beautifully melted and the patties are cooked through (internal temperature of 160°F/71°C if you’re checking).

   • Once the buns are toasted and the burgers are cooked, use your spatula to transfer the cheesy patties directly onto the bottom halves of the toasted buns.

   • Add any desired toppings – pickles, onions, etc.

   • Place the top halves of the buns on top.

7. Serve:

   • Transfer the completed sliders to a platter and serve immediately. They disappear fast!

Tips for Success:

• Smash Burger Technique: For the best sliders, embrace the “smash burger” method. The key is to smash immediately after placing the beef on the hot griddle to maximize surface contact and create that delicious crispy crust. Don’t smash them again once they start cooking.

• Don’t Overmix: When seasoning the ground beef, mix just enough to combine the seasonings. Overmixing can compact the meat and make the patties tough.

• Even Sizing: Try to make your beef balls uniform in size so they cook evenly.

• Prep Ahead: Have all your toppings and sauces ready before you start cooking, as the cooking process is very fast.

• Temperature Zones: Utilize different heat zones on your Blackstone. High heat for smashing the burgers, then move to a slightly cooler spot or lower the heat to finish cooking if needed, and a medium-low zone for toasting buns.

• Steam the Cheese (Optional): If your cheese isn’t melting fast enough, you can place a metal dome or lid over the patties for the last 30-60 seconds after adding the cheese. You can even add a tiny splash of water under the dome to create steam.

• Batch Cooking: If feeding a very large crowd, you can cook patties in batches, or use a warming rack to keep finished sliders warm.

Enjoy your incredible Blackstone Cheeseburger Sliders!