Smokin' Sliders with Secret 647 Sauce

Main Course

Recipe courtesy of Wicked Good Barbecue




2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water


  • ¾ cup kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 1 tablespoon celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried oregano
  • ½ teaspoon ground thyme
  • ½ teaspoon ground cinnamon


  • 2 ½ pounds freshly ground chuck, 80% lean
  • 9 slices deli-style American cheese, quartered
  • Buttermilk Slider Rolls (recipe follows)
  • 647 Secret Sauce (recipe follows)
  • One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders


  • 6 tablespoons (¾ stick) butter
  • ½ cup sugar
  • 1¼ cups buttermilk
  • 4 cups flour
  • 1 tablespoon kosher salt 
  • 1 packet (2¼ teaspoons) active dry yeast, dissolved in
  • ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups


  • ¼ cup mayonnaise 
  • ¾ cup finely chopped dill pickles, drained well 
  • 2 tablespoons Dijon or spicy brown mustard 
  • 2 tablespoons ketchup 
  • ½ teaspoon sugar, or more to taste
  • Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

Click image to enlarge




Prepare your smoker or kettle grill and bring temperature to 300°F (150°C).

To caramelize the onions: Heat the olive oil in a large, nonstick sauté pan over medium-high heat. Add the onions and salt and cook, stirring often, until onions soften and just start to brown. Reduce heat to medium-low and cook, stirring occasionally, until onions collapse completely and turn a rich, jammy brown, about 30 minutes. When onions are done, add the water and stir, scraping the browned bits on the bottom of the pan into the onions. Set aside to cool.

To make the seasoned salt. In a bowl, mix together all ingredients, then grind in a spice grinder.

To make the burgers: Divide the ground beef into 18 golf ball-sized rounds (about 2½ ounces, or 55 g each) Spread about ¼ cup (72 g) seasoned salt on a plate and roll the balls lightly in the seasoned salt to coat.

Spread 1 tablespoon (5.5 g) of caramelized onions in the bottom of each muffin cup. Place 1 meatball on top of the onion in each cup and press clown with your fingers to form into an even burger.

Place the muffin tins on the grill grate, close the lid, and cook for 30 minutes. Remove the muffin tins, overlap 2 quarter-slices of American cheese on each burger, and tent the muffin tins with foil.

If your slider rolls are not fresh from the oven, wrap in foil and place on the smoker for 5 minutes, or microwave for 20 seconds. You want the slider rolls to be soft and squishy inside,

To serve, use tongs to transfer the burgers from the tins to the slider rolls. Then, with the tongs, pick up some of the remaining onions and place on top of the burger. Garnish with a generous schmear of 647 Secret Sauce and pickle chips.

Buttermilk Slider Rolls: These delicious rolls are soft and pillowy inside, with a nice crunchy crust.

In a small saucepan over medium heat, stir the butter and sugar until the butter melts. Add the buttermilk and blend well. In the bowl of a stand mixer, blend flour, salt, buttermilk mixture, and yeast with a large rubber spatula until moistened. Using the dough hook, beat the dough at lowest speed until it starts to pull away from the sides of the bowl. Increase speed to medium and beat until dough is smooth, about 5 minutes.

Place dough in a lightly oiled mixing bowl, cover with lightly oiled plastic wrap and a towel, and let rise in a warm place for 1 hour, until doubled in size.

Preheat oven to 350°F (180°C, or gas mark 4).Divide dough evenly among 18 greased muffin cups. Cover loosely with oiled or sprayed plastic wrap and let rise in a warm place for 30 minutes. Remove the plastic wrap and bake until tops are puffed and golden, 15 to 20 minutes.

YIELD: 18 rolls

647 Secret Sauce: This sauce is great to have on hand any time you're cooking with fire. This recipe can be doubled easily.

In a bowl, mix all ingredients together. Cover and chill. Before serving, taste to correct seasoning with sugar and pepper. The sauce will keep, covered tightly and refrigerated, for up to 2 months.


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