These pretzel bun smash burger sliders feature thin, crispy-edged patties topped with melted American cheese and caramelized onions, then served on toasted pretzel buns with fresh toppings. The smashing technique creates maximum crust and flavor in a handheld format.
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Slice the sheet of pretzel buns in half horizontally, keeping the individual buns connected.
Spread softened butter evenly over the cut sides of the buns.
Place the buns butter-side down on a hot griddle or large pan and toast until golden brown.
Using a mandoline, thinly slice the onion.
In a mixing bowl, season the ground beef with garlic powder, onion powder, and black pepper. Form into a large ball.
Place the beef ball between two sheets of parchment paper and smash it into a large, thin patty, roughly the size of your connected slider buns.
Add avocado oil to the hot griddle, then add the sliced onions and spread them out.
Place the smashed beef patty directly on top of the onions. Season the top of the patty with kosher salt.
Cook for a few minutes until the bottom is browned, then use a large spatula to flip the entire patty, bringing the now-caramelized onions to the top.
Immediately cover the patty and onions with slices of white American cheese and allow it to melt completely.
Once the cheese is melted, carefully transfer the entire meat and cheese slab onto the bottom half of the toasted pretzel buns.
Top with pickled serrano peppers, diced tomatoes, and shredded lettuce.
Place the top half of the pretzel buns on top, then slice into individual sliders and serve.
Store cooked patties in an airtight container in the fridge for up to 3 days; reheat gently on a skillet over medium heat. Assemble fresh with warm buns just before serving.
Smashing creates a thin, crispy-edged crust through direct contact with the hot griddle, maximizing the Maillard reaction for deeper flavor and texture. It also helps the cheese melt evenly.
Toast the buns and cook the patties fresh just before serving for best results. Assemble sliders within 15 minutes of cooking to prevent soggy buns.
Cheddar, Swiss, or Monterey Jack work well. American cheese melts fastest due to its emulsifiers, but other cheeses will still melt over the hot patty.
They typically cook through in 2–3 minutes per side at high heat. Check that the internal temperature reaches 160°F with a thermometer, or look for no pink inside.
Yes, a cast-iron or stainless-steel skillet works well. A griddle just provides more surface area for cooking multiple sliders at once.
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