Smoky sliders everyone will love

These smoked cheeseburger sliders take everything you love about classic sheet pan sliders and elevate them with rich, smoky flavor that infuses every bite. The method is simple but genius - a single large patty of seasoned ground beef gets smoked to perfection before being nestled between sweet Hawaiian rolls with melty cheese. The result is a crowd-pleasing treat that works equally well as a game day appetizer or easy weeknight dinner.

I first made these sliders when hosting a backyard barbecue last summer, looking to try something different than traditional burgers. My neighbors kept asking what my secret ingredient was, not realizing that it was the smoking process that transformed ordinary burger ingredients into something extraordinary. Even the kids, who typically pick apart their food, devoured these without hesitation. They've now become my most-requested item whenever we have guests over.

Ingredients

• 2 pounds ground beef: I prefer using 85/15 lean ground beef for the perfect balance of flavor and juiciness, but use what you have
• 1 tablespoon seasoning salt: Adds the perfect savory flavor to the beef without overpowering the smoke
• 1 teaspoon black pepper: Freshly ground provides the best flavor and visual appeal
• 12 slices American cheese: Deli-sliced American provides that perfect melt; substitute cheddar or pepper jack if preferred
• 1 package (12 count) Hawaiian sweet rolls: The sweetness balances beautifully with the smoky beef and savory seasonings
• 4 tablespoons butter, melted: Creates that beautiful golden crust on the buns and adds rich flavor
• 1 teaspoon garlic salt: Infuses the butter with savory garlic flavor that takes these sliders over the top

Step-by-Step Cooking Instructions

Step 1: Preheat your smoker:

Set your smoker to 250°F and allow it to come to temperature. While it's heating up, you can prepare your beef patty. I typically use hickory or oak wood for beef, but any smoking wood you have on hand will work wonderfully.

Step 2: Season the ground beef:

In a large mixing bowl, combine the ground beef with the seasoning salt and black pepper. Use your hands to gently mix until the seasonings are evenly distributed throughout the meat, being careful not to overwork the beef which can make it tough.

Step 3: Form the beef patty:

Place a large piece of parchment paper on your work surface or a baking sheet. Turn the seasoned ground beef onto the parchment and begin pressing it into a large rectangle that's slightly larger than your package of Hawaiian rolls. Aim for about an inch wider on all sides than the rolls to account for shrinkage during cooking. The patty should be an even thickness throughout, about 1/2 inch thick, for consistent cooking.

Step 4: Smoke the beef patty:

When your smoker has reached temperature, carefully flip the beef patty directly onto the grates (you can place the parchment paper patty-side down and then peel away the paper). Close the lid and let the magic happen for one hour, undisturbed. This hands-off cooking time allows the smoke to penetrate deeply into the meat.

Step 5: Prepare the buns and butter:

While the beef is in its final 15 minutes of smoking, melt the butter in a small bowl and stir in the garlic salt until well combined. Keep warm. Take your package of Hawaiian rolls and, keeping them connected, slice horizontally through the entire package to create one large top piece and one large bottom piece. Place the bottom half in an 11x9 aluminum pan.

Step 6: Assemble the sliders:

When the beef has finished smoking, carefully transfer the entire patty onto the bottom half of the buns using two large spatulas. Don't worry if the meat has a pink smoke ring - this is a sign of proper smoking, not undercooking. If you're concerned about doneness, use a meat thermometer to confirm it has reached 160°F in the center.

Step 7: Add cheese and bun tops:

Layer the cheese slices over the hot beef, overlapping slightly to ensure complete coverage. Place the top half of the rolls over the cheese layer. Brush the top of the buns generously with about half of the garlic butter mixture, saving the rest for later.

Step 8: Steam and toast the buns:

Cover the pan tightly with aluminum foil and return it to the smoker for about 10 minutes. This final step melts the cheese completely and steams the buns while allowing them to absorb those last wisps of smoke flavor.

Step 9: Slice and serve:

Remove the pan from the smoker and transfer the entire slider assembly to a cutting board. Using a sharp bread knife, cut along the natural divisions of the rolls to create 12 individual sliders. Brush with the remaining garlic butter if desired, and serve immediately while still warm and gooey.

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The Magic of the Single-Patty Method

The genius of this recipe lies in the single-patty approach, which transforms what could be a tedious process of forming and flipping individual burger patties into an effortless method that actually improves the final result.

I stumbled upon this technique after watching how fast-food restaurants cook their smash burgers on a flat-top grill. The even heat distribution creates a consistent cook across the entire surface, while the large format allows the beef to retain more moisture than individual patties would.

When smoking, this becomes even more important. The large surface area of the single patty absorbs smoke flavor more evenly, creating that beautiful pink smoke ring all the way around. And because you only need to flip it once (from the parchment onto the grates), there's less handling that could cause it to fall apart.

My brother-in-law, who considers himself a burger purist, was skeptical about these when I first served them. By the end of the night, he had eaten four and was asking for detailed instructions! The combination of the smoky flavor, sweet buns, and melty cheese converts even the staunchest traditionalists.

Creative Variations

While these sliders are perfect as written, I love how adaptable the recipe is to different flavor profiles. Here are a few variations that have become favorites in our house:

For a southwestern twist, add a can of diced green chilies to your ground beef mixture and substitute pepper jack for the American cheese. After smoking, top with sliced avocado before adding the bun tops for a creamy element that balances the heat.

When I'm feeling fancy, I'll caramelize a large onion while the beef is smoking, then layer it between the beef and cheese. The sweet, jammy onions add incredible depth that pairs perfectly with the smoky beef.

For breakfast sliders that will blow your mind, use breakfast sausage instead of beef and add a thin layer of scrambled eggs between the meat and cheese. These are incredible for brunch gatherings and disappear in minutes.

I've been smoking meats for over a decade now, and these sliders rank among my favorite creations. What started as a simple experiment has become a signature dish that friends and family request by name. The combination of convenience, incredible flavor, and crowd-pleasing format makes these smoked cheeseburger sliders a winner every single time.

Frequently Asked Questions

→ Can I make these sliders ahead of time?

Yes! You can smoke the beef patty up to a day ahead, then assemble and do the final heating just before serving.

→ What if I don't have a smoker?

You can make these in a regular oven at 350°F. You'll miss the smoky flavor, but they'll still be delicious. Add a drop of liquid smoke if you want that smoky taste.

→ What sides go well with these sliders?

Potato chips, french fries, coleslaw, or a simple green salad all pair perfectly with these sliders.

→ Can I use a different type of cheese?

Absolutely! Cheddar, pepper jack, or provolone would all work well. Any good melting cheese is perfect.

→ How do I know when the beef is fully cooked?

Use a meat thermometer to ensure the beef reaches 160°F. The meat might still look pink from the smoke, but the temperature is what matters for safety.