Beef Bacon Sliders: Smokehouse Style

A popular alternative to basic burgers. This July 4th declare your independence from flavorless, dry sliders! This recipe is modeled on the White Castle square sliders and results in a juicy burger that fits all the way to the edge of the buns, which are held in place with melted cheese.

Serves 16


  • 2 lbs. all-natural, ground beef (preferably 80% lean)
  • 1 small white onion, finely grated
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. white pepper
  • 2 TBS cold water
  • 1 package of slider buns or dinner rolls, connected in a single sheet (we recommend Martin’s potato rolls or King’s Hawaiian Bread)
  • 1 lb. sliced cheddar cheese
  • 1, 12 oz. package of North Country Smokehouse Certified Humane Fruitwood Bacon


Measure your buns! Using a tape measure or ruler, measure the length and width of the sheet of buns or rolls.

In a bowl, gently mix the ground beef, salt, grated onion, peppers and cold water, just until combined. DO NOT OVERMIX or your sliders will be tough and chewy.

Cover a cutting board with plastic wrap and sprinkle it lightly with water. Turn the meat mix onto the plastic wrap and gently form it into a rectangle that is 1 inch larger in both dimensions than the sheet of buns, and even in thickness.

Cover the top of the meat sheet with strips of North Country Smokehouse Fruitwood bacon in a single layer.

Pre-heat a flat griddle over medium/high heat on the stove or gas grill, or over a bed of glowing coals on a charcoal grill.

Lift the sheet of meat of the cutting board by holding the plastic wrap. VERY CAREFULLY in one smooth motion, flip the meat over, bacon side down onto the hot griddle. Cook for 3-5 minutes, lifting a corner with a spatula to see when the bacon is cooked.

While the meat cooks, slice the sheet of rolls in half horizontally to produce a sheet of tops and one of bottoms. Line the bottom sheet with a layer of sliced cheese,

Using two spatulas, very carefully turn the meat sheet over, doing your best to keep it intact. Cook an additional 3 minutes, or until the internal temperature reads at least 158 degrees.

Lift the cooked meat sheet off the griddle and place it on top of the cheese-covered sheet of bottom buns. Top with any desired condiments and place the top bun sheet on top.

Slice between the buns to separate and serve immediately.