Pig Beach Pub Style Burger Sliders on the Blackstone Griddle

CJ brings the pub burger experience to the griddle with thick, juicy sliders inspired by a trip to Pig Beach in New York. Layered with melty pepper jack, crispy onions, fresh toppings, and a bold special sauce, these sliders deliver big flavor in a small package. It’s his tribute to the ultimate pub-style burger—crafted with heart, humor, and a whole lot of beef.

Pig Beach Pub Style Burger Sliders: https://blackstoneproducts.com/blogs/recipes/pig-beach-pub-style-burger-sliders

Ingredients
For the Sliders
1½ lbs 80/20 ground beef (divided into 6 equal portions)
Slider buns or soft dinner rolls
6 slices pepper jack cheese
1 yellow onion, thinly sliced
Lettuce (shredded or leaf)
Tomato slices
Salt and black pepper, to taste
Oil or butter for the griddle
Optional: butter for toasting buns

Special Sauce
2 tbsp Duke’s mayo
1 tbsp A-1 sauce
1 tbsp BBQ sauce
1 tsp Worcestershire sauce
½ tsp Blackstone Steakhouse Seasoning (or your favorite steakhouse blend)

Directions
1. Preheat your Blackstone griddle with two zones: medium heat for onions and buns, and medium-high heat for the burgers.

2. Add oil or butter to the medium heat zone and toss in the sliced onions. Cook them low and slow, stirring occasionally, for about 10–12 minutes until they are golden brown and soft. Once done, move them to a cooler part of the griddle or keep warm in a foil pouch.

3. Divide the ground beef into 6 equal portions (about 4 ounces each). Gently form each portion into a thick slider-sized patty without overworking the meat. Place the patties on the hot side of the griddle and lightly press down just enough to flatten slightly while keeping their thickness. Season with salt and pepper. Cook the patties for 3–4 minutes per side, flipping once, until a nice crust forms and juices run clear or they reach an internal temperature of 160°F. In the last minute of cooking, top each patty with a slice of pepper jack cheese and cover with a dome to melt the cheese thoroughly.

4. Lightly butter the cut side of each bun and toast them on the griddle until golden brown.

5. To make the special sauce, combine Duke’s mayo, A-1 sauce, BBQ sauce, Worcestershire sauce, and steakhouse seasoning in a small bowl. Mix well and chill until ready to serve.

6. To build the sliders, start with the bottom bun and spread on a spoonful of the special sauce. Add lettuce and a slice of tomato. Place the cheesy burger patty on top, followed by a generous scoop of caramelized onions. Add another dollop of sauce and finish with the top bun.

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