Bacon Cheeseburger Pretzel Sliders (Printable Recipe)

Bite-sized comfort with seasoned beef, bacon, and cheese on pillowy pretzel buns with crispy onions.

# Ingredients You'll Need:

→ Sliders

01 - 8-10 slices bacon, cooked and chopped
02 - 1 lb ground beef or preferred ground meat
03 - 1 yellow onion, diced
04 - 1-2 tsp burger seasoning
05 - 1/4 cup ketchup
06 - 2 tbsp dill relish
07 - 1 tbsp yellow mustard
08 - 1 tsp Worcestershire sauce
09 - 2 (9-count) packages King's Hawaiian pretzel slider buns
10 - 16 slices white American cheese or preferred cheese
11 - 6 oz can French's fried onions

→ Homemade Burger Sauce

12 - 1/2 cup mayonnaise
13 - 1/4 cup ketchup
14 - 1 tbsp sweet pickle relish
15 - 1/2 tsp paprika
16 - 1/2 tsp garlic powder
17 - 1/2 tsp black pepper

# Steps to Follow:

01 - Cook bacon until crispy, then chop roughly into bite-sized pieces and set aside
02 - Sauté ground beef and diced onion in a skillet over medium heat for 7-10 minutes until beef is browned and onion is soft. Drain excess fat
03 - Sprinkle burger seasoning over drained beef mixture. Add ketchup, dill relish, mustard, and Worcestershire sauce, mixing thoroughly until well combined
04 - Preheat oven to 350°F. Place bottom halves of pretzel slider buns on lined baking sheet. Top evenly with half the cheese slices, spread seasoned beef mixture over cheese, then scatter chopped bacon on top
05 - Whisk together mayonnaise, ketchup, sweet pickle relish, paprika, garlic powder, and black pepper in a small bowl. Spread sauce generously over bacon layer
06 - Sprinkle fried onions over sauced sliders, then layer remaining cheese slices on top for optimal melting
07 - Place bun tops on sliders and bake for 5-7 minutes until cheese melts and buns are lightly toasted but not hard
08 - Remove from oven, slice sliders apart, and serve immediately with extra burger sauce on the side

# Extra Tips:

01 - Freezes well before baking for make-ahead convenience
02 - Can be prepared up to 2 days in advance with meat mixture, bacon, and sauce stored separately
03 - Toast buns in oven to maintain structure under gooey filling
04 - Let meat mixture cool slightly before assembling to prevent soggy buns

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