Skip to Content

Southwestern Barbecued Pork & Bacon Cheeseburger Sliders

Sharing is caring!



Tired of turkey? Having the gang over to watch some football and want to whip up some delicious, all-American-style sliders that in NO WAY resemble what you’ve been eating the past 3 days? Ha! I hear ya!! I love the holidays, but please…after three days of it…I feel like I’m starting to sprout feathers…

So here’s a fantastic change of pace that’s easy to make and delicious! Something everyone will want to sink their teeth into, my latest sliders made from pork, Barbecued Pork & Bacon Cheeseburger Sliders!


Sound good?


Because these babies were the perfect treat on a chilly Sunday afternoon!


Unlike most cheeseburgers, I decided to hop the fence onto the pork side of ground meats. It’s less expensive, very juicy, and being the “other white meat”, it has less fat than some of it’s barnyard friends.

The fat melts away as it cooks, leaving you with a tender and juicy burger that’s every bit as good as beef!





After adding some surprise seasonings, mixing, forming into patties, chilling, and frying, just place them onto a sheet of paper towel to get any last melted fat off, and top with a little cheese to melt while resting!

You can keep them in a warm oven while you fry the second batch, and the cheese will melt all on it’s own without having to broil.

But do, by all means, take the time to broil the inside of whatever slider rolls you’ve chosen. No one likes a cold, mushy, anemic looking roll. And toasting always helps to keep the bottom roll from becoming totally soggy.


To me, American-style means homemade pickles! If you’re a garlic dill lover, my homemade Garlic Dill Pickles can’t be beat!!!



I actually chose to top mine with my homemade sweet Bread ‘n Butter Refrigerator Pickles, though! Nothing goes better with a sweet ‘n tangy barbecue sauce like a sweet pickle!




My hubby isn’t a fan of pickles at all, though! So he went for a totally different flavor and topped his with my old-fashioned “Jalapeño Cowboy Candy“!

Candied jalapeños are also a killer-good choice to add a more southwestern flavor!




Along with barbecue sauce and cheese, these pork sliders got a “run through the garden” with lettuce, tomatoes and onions!




I mean seriously. What’s a southwestern burger without a little smokey bacon, right?





These aren’t your “joe average” cheeseburger sliders! And the unique flavors going on in the juicy pork burgers will have everyone everyone guessing how you made them!

*I used Sweet Baby Ray’s Original Barbecue Sauce for these, and their balance of sweetness and spices played extremely well with them. If using a different type of sauce it may not play as nicely with all of the flavors and your end result, of course, won’t be the same.




So if looking for a fun new slider to try, please do try my Southwestern Barbecued Pork & Bacon Cheeseburger Sliders!

And fair warning….if serving a crowd, you may want to make more!

Hope you all enjoy!



Southwestern Barbecued Pork & Bacon Cheeseburger Sliders
Yield: 12 sliders

Southwestern Barbecued Pork & Bacon Cheeseburger Sliders


For Pork Burgers:

  • 1 1/2 lbs. ground pork
  • 8 finely ground gingersnap cookies
  • 1/4 cup soy sauce
  • 2 tsp. dried minced onions
  • 1/2 tsp. garlic powder
  • 1/2 tsp. coarse ground black pepper, plus more for sprinkling onto patties
  • 1 Tbl. barbecue sauce (added to meat mixture)
  • 1/3 - 1/2 cup barbecue sauce (for basting)

Rest of Ingredients:

  • 6 American cheese slices, torn into fourths
  • 6 slices crisp-cooked bacon slices torn into fourths
  • small pieces or shredded lettuce
  • very thinly sliced tomato
  • very thinly sliced red or yellow onion
  • my Garlic Dill or Bread 'n Butter Pickles or Cowboy Candy slices
  • more barbecue sauce (and mayo or Miracle Whip if you like) for buns
  • 12 slider rolls, toasted on the insides


  • For the Pork Burgers: In large bowl, mix all ingredients until just combined but well mixed. Form into 12 equally-sized patties and place onto a waxed paper-lined baking sheet. Sprinkle tops with more coarse ground pepper, cover with another sheet of waxed paper and pop into the fridge to chill for at least 1 hour.
  • In large frying pan, add 2 - 3 Tbl. canola or vegetable oil and get hot. Turn down to medium-low heat and add half (6) of the patties to the pan peppered side down. Sprinkle tops lightly with more pepper. Fry patties over medium-low heat for 5-6 minutes *per side* until very deep golden browned and caramelized on the outside. When almost done, top each with a spoonful of barbecue sauce and spread to cover tops with back of spoon. When done, remove patties to a baking sheet and top each with 2 pieces of cheese overlapping. Cook rest of patties, (rinse out pan if needed, wipe clean, and repeat until all are cooked).*Don't forget to re-add oil! Or they will stick, even to a non-stick pan. Keep first batch warm in a low oven (200º F) while frying the rest.
  • When all are cooked, remove them from the oven and turn oven to broil. Butter or spray insides of slider rolls and broil until toasted, watching so they don't burn.
  • To Assemble: Spread bottom buns with a little barbecue sauce, or mayo if you prefer, then to each add lettuce, a barbecued pork cheeseburger, 2 bacon pieces, tomato, onion, and a slice or two of my "Cowboy Candy" for heat if you like, or top with a few dill or sweet pickles. Spread inside of top buns with more barbecue sauce, place tops on each, and enjoy!


    Print Friendly, PDF & Email

    Bill Fodor

    Sunday 26th of November 2017

    Hi, Just had to drop you a line on these Fantastic Pork Burgers ! I've always preferred Pork over Beef or the other meats, but your recipe is a 10 + !!! For the sake of mentioning it, I used Sweet Baby Ray's " Hickory & Brown Sugar Sauce" & believe me, this sauce is fantastic ! Hope you never stop, with the fantastic Recipes..........

    Skip to Recipe