Peppercorn Parmesan Double Smash Burger Sliders

Step 1

For the peppercorn parmesan ranch:

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the Watkins Cracked Peppercorn Parmesan Seasoning, garlic powder, onion powder, chives, and parsley. Whisk until fully combined. Taste and adjust with a pinch of salt if desired. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 2

Remove Martin’s Slider Potato Rolls from the bag and separate individual buns and unfold, careful to keep hinge intact. Lightly spread inside of bun with softened butter. Set aside.

Step 3

Preheat flat top griddle to medium-high heat until very hot. Add a thin layer of olive oil. Place 3-4 Schweid and Sons Signature Sliders onto griddle, leaving space between them.

Step 4

Press down firmly with a metal spatula or burger press to smash sliders into thin patties (about 1/4 inch thick). If the slider sticks to the spatula or burger press, place a small square of parchment paper onto the slider before pressing. Season each patty with Watkins Cracked Peppercorn Parmesan Seasoning and salt.

Step 5

Cook patties for 2–3 minutes until the edges are browned and crispy. Flip, add more seasoning and salt and a half-slice of cheese. Cook for another 1–2 minutes until the cheese melts and the second side is seared. Transfer to a plate and repeat with remaining sliders until you have 24 cooked patties.

Step 6

While the last batch of sliders cooks, place the buttered Martin’s Slider Potato Rolls on the griddle. Toast until golden-brown, being careful not to burn the buns.

Step 7

Assemble the sliders:

Place one patty inside a toasted Martin’s Slider Potato Roll. Drizzle patty stack with Peppercorn Parmesan Ranch. Place the second patty on top and add another drizzle of Peppercorn Parmesan Ranch. Finish with a light sprinkle of the remaining seasoning and close the top bun.

Step 8

Serve immediately with extra Peppercorn Parmesan Ranch on the side for dipping.