Ingredients
Equipment
Method
- Slice the entire pack of King's Hawaiian rolls in half horizontally, keeping them connected. Brush cut sides with melted butter. Toast cut-side down in a skillet or on the grill until lightly golden. Set aside.
- In a large bowl, gently mix together ground beef, cubed cheddar cheese, diced jalapeños, and steak seasoning. Mix until just combined. Don't overwork the meat.
- Press the beef mixture onto a medium baking sheet or aluminum pan. Form into one giant rectangular patty about 1 inch thick, roughly matching the dimensions of the rolls (9 by 6 inches).
- Preheat smoker to 250°F. Smoke the patty for 40 to 50 minutes until internal temperature reaches 165°F.
- While patty smokes, make burger sauce by whisking together mayonnaise, ketchup, spicy brown mustard, steak seasoning, sriracha, and honey. Refrigerate until ready to use.
- Remove smoked patty from smoker. Rest for 5 to 10 minutes in the pan.
- Spread burger sauce on bottom sheet of toasted rolls. Transfer giant patty on top. Spread more sauce over the patty. Add top sheet of rolls.
- Slice through entire assembly following the natural divisions between rolls to create 12 individual sliders. Serve immediately.
Nutrition
Notes
Don't overwork the meat when mixing. Gentle folding keeps burgers tender. The giant patty method saves time compared to forming individual sliders. It also prevents shrinkage and creates uniform portions.
Leave jalapeño seeds in for extra heat. Remove them for milder sliders.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 10 minutes. The rolls will soften when cold but crisp back up when reheated.