Description
Juicy Cowboy Sliders topped with bacon, cheese, jalapeño, fried onions, and Cowboy Butter—bold, smoky mini burgers everyone loves.
Ingredients
Scale
Cowboy Butter
- ½ cup salted butter, sliced into pats
- 1 tablespoon Honey Dijon mustard
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon paprika
- ¼ teaspoon ground chipotle powder
Sliders
- 12 King’s Hawaiian Rolls
- 1 pound ground beef
- ½ cup finely chopped sweet yellow onion
- 1 teaspoon minced garlic
- 2 tablespoons hamburger seasoning
- 1 teaspoon Worcestershire sauce
- 1 ½ cups freshly shredded sharp cheddar cheese
- 8 slices smoked bacon, cooked crispy and crumbled
- 1 cup French fried onions
- 1 medium jalapeño, seeded and sliced into 12 rings
Instructions
- Make the Cowboy Butter
Add butter, mustard, herbs, garlic, salt, pepper, paprika, and chipotle powder to a bowl. Mix until fully combined. Set aside at room temperature. - Prepare the Beef Mixture
In a large bowl, combine ground beef, chopped onion, garlic, hamburger seasoning, and Worcestershire sauce. Mix gently—overmixing can make the burgers tough. - Shape the Patties
Divide the mixture into 12 equal portions. Roll each into a ball, then flatten gently into thick slider-sized patties, about 2 ½ inches wide. - Cook the Sliders
Heat a skillet or griddle over medium-high heat. Add the patties and cook 2–3 minutes per side, or until browned and cooked through. Add a small spoonful of Cowboy Butter to melt over each patty as it finishes cooking. - Toast the Rolls (Optional)
Slice the Hawaiian rolls. Place cut-side down on the skillet for 30–45 seconds until lightly toasted. - Assemble the Sliders
Top each roll bottom with a slider patty, cheddar cheese, crumbled bacon, French fried onions, and a jalapeño ring. - Finish with Cowboy Butter
Add a touch more Cowboy Butter to the top bun or directly onto the burger before closing the slider. - Serve Warm
Enjoy immediately while the cheese is melting and the butter is warm.
Notes
For juicier patties, use ground beef that is 80/20 or 85/15.
Keep patties slightly thicker so they stay juicy and don’t overcook.
Use freshly shredded cheddar for better meltability.
Seed the jalapeño for mild heat—leave seeds in for extra spice.