Ah, the sizzle of bacon, the subtle heat of jalapeño, and the irresistible taste of a perfectly cooked slider. These are the sounds and sensations that can transform an ordinary backyard barbecue into an extraordinary culinary event. I’m thrilled to share with you my go-to recipe for BBQ Bacon and Jalapeño Sliders on my Blackstone Griddle — a meal that’s as fun to make as it is to eat.

Whether you’re tailgating, having a family gathering, or just craving something decadent and packed with flavor, this recipe is guaranteed to deliver. So, gather your ingredients, preheat that griddle, and let’s dive into the mouth-watering world of BBQ Bacon and Jalapeño Sliders.

Ingredients needed for BBQ Bacon and Jalapeño Sliders

• Ground beef: 2 pounds (80/20 for optimum juiciness)
• Bacon: 8 slices, thick-cut
• Jalapeños: 3 medium, sliced into thin rings
• BBQ sauce: 1 cup, your favorite brand or homemade BBQ Sauce
• Sharp cheddar cheese: 8 slices
• Slider buns: 16 pieces, preferably brioche for their buttery flavor and sturdiness
• Salt: to taste, ideally coarse kosher salt
• Black pepper: freshly ground, to taste
• Butter: 1 tablespoon, unsalted, for toasting the buns
• Garlic powder: 1 teaspoon, for seasoning the beef
• Onion powder: 1 teaspoon, for seasoning the beef
• Tomatoes, onions, lettuce: Optional Garnish

Remember, the quality of your ingredients will profoundly affect the outcome of your sliders. Opt for the freshest produce and high-quality beef to ensure the most flavorsome experience.

Preparing the Ground Beef: Seasoning and Shaping the Sliders

To begin our journey into slider excellence, take your ground beef and let it sit at room temperature for about 15-20 minutes. This little detail ensures that your patties will cook evenly on the griddle, eliminating those dreaded cold spots that can result in uneven cooking.

As the beef warms up, liberally season it with salt, black pepper, garlic powder, and onion powder in a large mixing bowl. Use your hands to gently mix the spices into the beef. I like to do this with a light touch to avoid overworking the meat, which can lead to a denser, less tender slider.

Now, it’s time to shape your sliders. Grab a small amount of the seasoned beef, and gently form it into a ball roughly the size of a golf ball. Flatten the ball into a patty that’s about 1/2 inch thick. This size is perfect for cooking quickly while still remaining juicy.

Repeat this process until all your beef is shaped into slider patties, placing them on a tray lined with parchment paper. Remember, aim for uniform thickness rather than a perfectly round shape to ensure consistent cooking times for all your sliders.

Cooking the Bacon: Achieving Perfect Crispiness

Bacon is the heart of flavor for this recipe, its crispiness and smokiness pairing beautifully with the gentle kick of the jalapeños. To cook the bacon to perfection, preheat your Blackstone Griddle over medium-high heat. You’ll know it’s ready when a few drops of water flicked onto the surface sizzle and evaporate almost immediately.

Lay your slices of bacon on the griddle, and listen for that first joyful sizzle. The scent will be intoxicating, but resist the temptation to flip the bacon too early. Let the first side cook until it’s golden and beginning to crisp, about 3-5 minutes, depending on the thickness of your bacon.

Using tongs, flip each slice to its uncooked side. The second side often cooks a touch faster, so keep an eye on it, ensuring each piece reaches that perfect level of crispness without crossing into burnt territory. Once done, transfer the bacon to a paper towel-lined plate, patting off excess grease.

Grilling the Jalapeños: Harnessing a Controlled Heat

With the bacon rendered beautifully, it’s time to give our jalapeño rings a brief stint on the griddle. These spicy veggies will pick up some of the bacon’s flavor left on the griddle, creating a beautiful layer of taste.

Using the same area where the bacon was cooked, place your sliced jalapeños on the griddle. The remaining bacon fat will provide an excellent cooking medium, helping the peppers soften and slightly char while infusing them with a smoky taste.

Grill the jalapeño slices for around 1-2 minutes per side. We’re aiming for them to be tender-crisp with some charred edges, which will provide a beautiful contrast in texture and flavor to the sliders. Once they’re perfectly grilled, set them aside on a small plate.

Cooking the Slider Patties: The Sear and the Flip

Now, the main act: the slider patties. Turn up the heat on your griddle to high, allowing the cooking surface to get screaming hot. This heat is crucial for that coveted caramelized crust, known as the Maillard reaction, which adds tremendous depth of flavor.

Place your slider patties on the griddle, taking care not to overcrowd the surface. You should hear a satisfying sear the moment beef hits the hot steel. This is the sound of flavor building, the sound of anticipation.

After about 2-3 minutes, when the first side of your sliders has formed a deep-brown crust, it’s time to flip them. Use a sturdy metal spatula for this – it should slide easily under the patty – and gently turn them over to cook the other side.

Adding Cheese and Basting with BBQ Sauce: Melting and Glazing to Perfection

Before the second side of your patties completes its cooking cycle, lay a slice of sharp cheddar cheese over each patty. The residual heat from the sliders will softly melt the cheese, enveloping each patty in a gooey, rich layer of dairy goodness.

Now, it’s time for the BBQ sauce. With a basting brush, slather a generous amount of your chosen BBQ sauce over each cheese-topped patty. The sauce not only adds flavor but also helps steam and further melt the cheese, creating a beautiful glaze.

Cook for an additional minute or so, until the cheese is fully melted and the BBQ sauce begins to caramelize slightly. Once they’re done, move your gloriously topped, saucy sliders to a cooler part of the griddle or a plate to rest while you prepare the buns.

Toasting the Slider Buns: Creating the Perfect Vessel

No slider is complete without a toasty, buttery bun to cradle the juicy patty. Place your unsalted butter on the griddle and let it melt. As it begins to bubble, place your slider buns, cut sides down, on top of the melted butter. Personally, I love the Kings Hawaiian sweet rolls to use as slider buns.

The butter will soak into the buns, providing moisture and flavor. Keep an eye on them and toast to your liking; I aim for a light golden color with a bit of crust for crunch. It usually takes about 1-2 minutes.

Once toasted, remove the buns from the griddle, and they’re ready to build your sliders.

Assembling the Sliders: The Final Touches

With all your components prepared, let the construction begin. On each bottom bun, place a cheese and BBQ sauce-bathed patty. Follow it with two bacon halves, crossing them for extra structural support and maximal bacon in each bite.

Top the bacon with a small pile of grilled jalapeños, adjusting the quantity according to your heat preference. Add a little extra BBQ sauce if you’re feeling saucy, then crown each slider with its top bun.

Serving the Feast: Enjoying the Fruits of Your Labor

You’ve chopped, seasoned, flipped, and toasted your way to slider stardom. The aromatic delights coming off your griddle have probably attracted an audience, so serve your sliders immediately, accompanied by your favorite sides. Wash them down with an ice-cold beverage of your choice and soak in the applause for your griddle mastery.

Cooking on the Blackstone Griddle is a special kind of magic — one that unites ingredients, techniques, and friends in a delicious dance of flavor. These BBQ Bacon and Jalapeño Sliders are sure to be a hit, making any get-together a memorable feast. Enjoy every spicy, savory, and sweet bite, knowing that these sliders are not just food; they’re an experience crafted with love and a touch of griddle finesse.