Bacon Cheddar Sliders
Food and Drink

Excerpted from The Wood Pellet Smoker & Grill Cookbook, by Peter Jautaikis. Text and photography copyright ©2016 Peter Jautaikis. Published by Ulysses Press.

Bacon Cheddar Sliders

"I remember wolfing down those yummy Original White Castle Sliders back in the early ’70s in Key West, Florida, while serving in the Navy. This isn’t a copycat version of those sliders, but rather my homage to days gone by. These cooked-on-a-griddle, delightfully seasoned bacon and cheddar sliders are a great start to any meal. "

Prep time: 30 minutes Cook time: 15 minutes Serves: 12 slider size burgers Recommended pellets: Any


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.