1 1/2 pounds ground beef (80% lean)
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
6 bacon slices, cut in half
1/2 cup mayonnaise
2 teaspoons creamy horseradish (optional)
6 1-ounce slices sharp cheddar cheese, cut in half (optional)
1/2 small red onion, thinly sliced
1/2 cup sliced kosher dill pickles
12 mini buns, sliced horizontally
Combine the ground beef, garlic salt, seasoned salt, garlic powder, onion powder and black pepper in a medium bowl.
Divide the meat mixture into 12 equal portions and shape them into small, thin, round patties (about 2-ounces each) and set aside.
Cook the bacon in a medium skillet over medium heat until crisp, about 5 to 8 minutes. Set aside.
Make the sauce: mix the mayonnaise and the horseradish, if using, in a small bowl.
Cooking on a Wood Pellet Smoker-Grill: Configure your wood pellet smoker-grill for direct cooking in order to use a griddle accessory. Check with your manufacturer to see if they have a griddle accessory that works with your specific wood pellet smoker-grill.
Spray the cooking surface of the griddle with cooking spray for the best nonstick results.
Preheat your wood pellet smoker-grill to 350°F using pellets of your choice. The surface of your griddle should be about 400°F.
Grill the patties 3 to 4 minutes on each side, until cooked through to an internal temperature of 160°F.
Build the sliders: Place a slice of sharp cheddar cheese on each patty, if desired, while the patty is still on the griddle or after the patty has been removed from the griddle. Place a dollop of the mayonnaise mixture, a red onion slice and a burger patty on the bottom half of each roll. Top with pickle slices, bacon and ketchup.