Smash Burger Sliders

Directions

1. Preheat your pellet grill to 450°F using hickory pellets. Set up for direct heat by removing the diffuser and placing a cast iron griddle directly over the fire. Grill grates can stay on the cooler side to steam the buns.

2. Cut each 4-ounce burger puck in half to create eight portions. Keep the beef in loose balls and season generously with Meat Church Blanco, making sure not to compact the meat yet.

3. Add butter to the hot griddle and let it melt. Place the seasoned beef balls onto the griddle, seasoning side down. Add a small handful of thin-sliced onions on top of each ball.

4. Lay parchment paper over the burgers and press firmly with a flat grill press to create a thin patty. Season the onion side lightly. Don’t worry if onions spill over the edges — that’s part of the crust.

5. Keep the lid open to maintain a strong sear. Once the bottom has developed a deep brown crust, flip the burgers and allow the onions to caramelize directly against the griddle. Immediately top each patty with American cheese to melt and hold everything together.

6. While the burgers finish, place the slider buns in a foil pan with a damp paper towel. Set them on the grill grates and steam for about 3 minutes until soft and pillowy.

7. To assemble, spread Dijon mustard on the bottom bun, add a cheeseburger patty, and top with a single spicy garlic pickle slice. Finish with the top bun and serve immediately while hot.