Epic White Castle Sliders with Beer Cheese and Applewood Smoked Bacon on Mini Pretzel Buns

1.Preheat your oven to 400°F (200°C).

2.In a large skillet over medium heat, cook the applewood smoked bacon until crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.

3.In the same skillet, add the olive oil and sauté the diced onions until they are soft and translucent. Remove from heat and set aside.

4.In a mixing bowl, combine the ground beef, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

5.Form the beef mixture into small patties, about 2 inches in diameter, to fit the mini pretzel buns.

6.In a large skillet over medium-high heat, cook the beef patties for about 3-4 minutes on each side, or until they are cooked through. Remove from the skillet and set aside.

7.In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux.

8.Gradually whisk in the beer, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens slightly.

9.Add the shredded cheddar cheese to the saucepan and stir until the cheese is completely melted and the sauce is smooth. Remove from heat.

10.In a small bowl, mix together the mayonnaise and Dijon mustard to create a spread.

11.Slice the mini pretzel buns in half and lightly toast them in the oven for about 3-5 minutes.

12.To assemble the sliders, spread a layer of the mayonnaise-mustard mixture on the bottom half of each pretzel bun.

13.Place a beef patty on top, followed by a spoonful of the beer cheese sauce, a sprinkle of crumbled bacon, sautéed onions, and diced pickles.

14.Top with the other half of the pretzel bun and serve immediately.