Pretzel Cowboy Sliders (Printable Version)

Juicy beef patties with bacon, cheddar, fried onions and BBQ sauce on soft pretzel buns

# What You'll Need:

→ For the Sliders

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp smoked paprika
05 - 1 tbsp Worcestershire sauce

→ Toppings

06 - 8 slices sharp cheddar cheese
07 - 8 slices cooked bacon
08 - 1 cup crispy fried onions (store-bought or homemade)
09 - ½ cup barbecue sauce (your favorite variety)
10 - 2 jalapeños, thinly sliced (optional, for heat)

→ For Assembly

11 - 8 mini pretzel slider buns
12 - 2 tbsp unsalted butter, melted
13 - 1 tbsp chopped fresh chives (optional, for garnish)

# Method:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, combine ground beef, salt, pepper, smoked paprika, and Worcestershire sauce. Mix gently until just combined.
03 - Divide mixture into 8 equal portions and shape into small patties, slightly larger than the buns.
04 - Grill patties for 3–4 minutes per side, or until desired doneness. Place a slice of cheddar on each patty during the last minute of cooking to melt.
05 - Meanwhile, split pretzel buns and brush cut sides with melted butter. Toast buns on the grill or in a skillet until golden.
06 - Assemble sliders: Place a beef patty on each bun bottom. Top with a slice of bacon, fried onions, jalapeño slices (if using), and a generous drizzle of barbecue sauce.
07 - Cover with bun tops and secure with skewers if desired. Garnish with chives. Serve immediately.

# Chef's Tips:

01 -
  • Everything tastes better sandwiched between pretzel bread and nobody can convince me otherwise
  • The combination of crispy onions melty cheese and smoky bacon hits every single craving at once
02 -
  • Make a small indent in the center of each raw patty to keep them from puffing up into balls
  • Let the patties rest for a couple minutes off the heat so all those juices stay inside instead of on your plate
03 -
  • Grill the pretzel buns cut side down just until they have deep golden spots for extra texture
  • Let the cheese melt completely before taking the patties off the heat nobody wants unmelted cheese disappointment

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