Smash Burger Sliders with Caramelized Onions & Bacon Jam

The smash burger is one of the most satisfying cooks in the backyard arsenal – and doing it on a Made In carbon steel skillet set directly over the high-BTU burners of a Weber Genesis or Summit series grill takes it somewhere a flat-top griddle simply can't follow. Here's how to do it right, plus a slow-cooked bacon jam that will ruin you for every other burger topping.

Why Carbon Steel on a Gas Grill Beats a Flat-Top Griddle

A flat-top griddle distributes heat broadly and evenly – which sounds ideal, but actually works against you for smash burgers. The smash technique depends on extreme, concentrated heat in a small area. When you press a ball of beef onto a screaming-hot surface, you need that surface to recover its temperature almost instantly so the Maillard reaction continues without steaming the meat.

Carbon steel is thinner and more thermally responsive than cast iron, which means it heats up faster and responds to temperature changes more quickly. Set a Made In carbon steel skillet directly over the high-BTU burners of a Weber Genesis or Summit series grill and you're working with a surface that can hit 500°F+ and hold it – giving you the violent, rapid crust formation that defines a great smash burger.

The Weber Genesis and Summit series grills matter here too. Their high-output burners generate the kind of sustained, intense heat that a typical kitchen range struggles to match. Outdoors, you also eliminate the smoke problem that makes indoor smash burgers a domestic hazard. The combination of Weber Genesis or Summit BTUs and Made In carbon steel is, genuinely, the best smash burger setup available to a home cook.

The Science of the Smash

When you smash a loosely packed ball of ground beef onto a hot surface, several things happen simultaneously. First, you dramatically increase the surface area in contact with the pan – more contact means more Maillard browning. Second, you squeeze out moisture from the meat, which accelerates crust formation. Third, the fat renders immediately and essentially fries the burger in its own fat, creating those distinctive lacy, crispy edges that are the hallmark of a great smash burger.

The key is to smash hard and smash fast – within the first 30 seconds of the ball hitting the pan. After that, the proteins have set and you'll just be compressing a cooked burger rather than creating a new surface. Use a heavy, flat metal spatula and your full body weight. Don't be timid.

Because the patties are thin – typically less than ¼ inch after smashing – they cook through in about 90 seconds per side. This is a fast, high-attention cook. Have everything prepped and ready before the pan goes on the grill.

The Bacon Jam

Bacon jam is the kind of condiment that makes people ask what's on the burger before they've finished chewing. It's slow-cooked, deeply savory, slightly sweet, and has a jammy, spreadable consistency that clings to the patty rather than sliding off.

The Made In stainless steel saucepan on the Weber's side burner is the right tool for this job. The 5-ply construction distributes heat evenly and prevents the sugars in the bacon jam from scorching – a real risk when you're cooking something this sweet over direct heat for 45 minutes. The curved walls make stirring easy and the pour spout makes transferring the finished jam clean and precise.

The Recipe

Makes 8 sliders • Serves 4

For the Bacon Jam

• 1 lb thick-cut bacon, cut into ½-inch pieces
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• ¼ cup apple cider vinegar
• ¼ cup brown sugar, packed
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• Freshly cracked black pepper, to taste

For the Smash Burgers

• 1½ lbs 80/20 ground beef (do not use lean beef – the fat is essential)
• Kosher salt and freshly cracked black pepper
• 8 brioche slider buns, split
• 8 slices American cheese (or white cheddar)
• Neutral oil for the pan

For the Caramelized Onions

• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Pinch of kosher salt
• 1 teaspoon balsamic vinegar (optional, to finish)

Instructions

Step 1: Make the Bacon Jam (45 minutes – do this first)

Fire up the Weber's side burner over medium heat and set your Made In saucepan on it. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is beginning to crisp – about 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pan.

Add the diced onion to the fat and cook over medium-low heat, stirring frequently, until deeply softened and golden – about 15 minutes. Add the garlic and cook for another 2 minutes.

Return the bacon to the pan. Add the apple cider vinegar, brown sugar, maple syrup, Dijon, smoked paprika, and cayenne. Stir to combine and bring to a gentle simmer. Reduce heat to low and cook, stirring every 5 minutes, until the mixture has thickened to a jam-like consistency – about 20 minutes. Season with black pepper.

Transfer to a jar or bowl and let cool slightly. The jam will thicken further as it cools. It can be made up to a week ahead and refrigerated.

Step 2: Caramelize the Onions

In a skillet or directly in the Made In carbon steel pan before the burger cook, melt butter with olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, until deeply golden and sweet – 30 to 40 minutes. Don't rush this. Finish with a splash of balsamic vinegar if desired. Set aside and keep warm.

Step 3: Prep the Beef

Divide the ground beef into 8 equal portions – approximately 3 oz each. Roll each portion into a loose ball. Do not compact them tightly; you want them to smash easily. Season the tops of each ball generously with kosher salt and cracked black pepper just before cooking.

Step 4: Set Up the Weber Genesis or Summit Grill

Preheat your Weber Genesis or Summit series grill with all burners on high for 10 minutes. Place the Made In carbon steel skillet directly on the grill grates over the highest-output burner. Let the pan heat for 3 to 4 minutes until it just begins to smoke. Add a very thin film of neutral oil – just enough to coat the surface.

Step 5: Smash and Cook

Working two at a time (or however many fit without crowding), place a beef ball seasoned-side down in the pan. Immediately place a piece of parchment paper over the ball and press down hard with a heavy, flat metal spatula. Hold the pressure for 10 seconds. The patty should be less than ¼ inch thick with ragged, lacy edges.

Cook undisturbed for 60 to 90 seconds, until the edges are deeply browned and the top is beginning to turn gray. Flip once with a thin metal spatula, scraping up all the crispy bits. Immediately place a slice of cheese on top. Cook for another 30 to 45 seconds – the cheese should be fully melted and the second side browned.

Remove to a plate and repeat with remaining patties. Keep the pan hot between batches – if it starts to cool, close the grill lid for 30 seconds to bring the temperature back up.

Step 6: Toast the Buns

While the last batch of patties rests, place the split buns cut-side down directly on the grill grates for 30 to 60 seconds until golden and toasted. Watch them closely – they go from toasted to burnt quickly.

Step 7: Build the Sliders

Spread a generous amount of bacon jam on the bottom bun. Add a smash patty, a spoonful of caramelized onions, and the top bun. Serve immediately – smash burgers don't hold well, and they're at their best in the 60 seconds after assembly.

Tips for Success

• 80/20 beef is non-negotiable. The fat content is what creates the crispy edges and keeps the thin patty moist. Leaner beef will produce a dry, sad smash burger.
• Don't overwork the beef. Handle the portions as little as possible. Compacted beef won't smash properly and will produce a denser, less interesting patty.
• Smash immediately. The window for effective smashing is the first 20 to 30 seconds after the ball hits the pan. After that, the proteins set and you're just pressing a cooked burger.
• Use a thin, stiff metal spatula. A flexible fish spatula won't give you enough leverage. You want a rigid, thin-edged spatula that can get under the crust cleanly.
• Make the bacon jam ahead. It's better the next day and takes the pressure off the day-of cook. It keeps in the refrigerator for up to two weeks.
• Keep the lid closed between batches. The Weber grill's lid helps maintain the extreme heat the carbon steel pan needs. Open it only when you're actively cooking.

Serving Suggestions

Smash burger sliders pair beautifully with:

• Crispy shoestring fries or waffle fries – the thin, crunchy style complements the burger's texture
• A simple green salad with sharp vinaigrette to cut the richness
• Cold craft beer – a crisp lager or a hoppy pale ale works perfectly
• Dill pickles on the side – the acidity is a welcome counterpoint to the bacon jam