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Salt Block Sliders

Salt Block Sliders in a Dish
Salt Block Sliders

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

It’s been a great grilling season! How about capping it off with something new? Have you grilled on a salt block? Don’t worry if you haven’t, I’ve shared everything you need to know in a “Salt Block 101” guide. Pink Himalayan salt blocks are beautiful and versatile and add just the right amount of flavor to anything you grill. I received mine several years ago as a Mother’s Day gift. My kids know just the way to my heart.

Salt Block Sliders_Raw

Today, I am making their favorite sliders. These sliders are stepped-up a notch by combining beef, pork and veal with sweet, nutty caramelized onions and Colby Jack cheese tucked inside the patty. To add to the deliciousness, I’m making Caramelized Sweet Onions. Take your time as you cook. The reward is worth the wait.

When you’re finished with the burgers, use the salt block to make desert! Let the block cool completely and clean thoroughly, then pop it into the freezer to chill and use it to prepare a delicious ice cream concoction.

Salt Block Sliders with Caramelized Onions and a Cheesy Center


  • 1 package of Heinen’s meatloaf mix
  • Slider buns of your choice
  • 2 large sweet onions, cut in quarters and sliced into quarter-inch slices
  • 2 tablespoons extra virgin olive oil
  • Lettuce, tomato and whatever other burger fixings you enjoy
  • 1 1/2 cup of shredded Colby Jack cheese
  • 1 Himalayan salt block, approximately 8 x 12 inches. This size is perfect for grilling six burgers.


  • Place your salt block on a unheated grill. Slowly bring the salt block up to temperature according to the directions in my “Salt Block 101” instructions.
  • Slowly, on low heat, cook the onions in the olive oil. Move them frequently so they don’t burn on the bottom.
  • Continue moving them in the pan for approximately 15 to 20 minutes until they are a dark caramel brown.
  • Let the onions cool for about 10 minutes.
  • Assemble your patties by mixing all meats together, then add the caramelized onions.
    *Save a small dish of onions for topping your burger if you like.
  • Add about a tablespoon of Colby Jack shredded cheese inside each patty as you form it.
  • When the salt block looks white and opaque it is ready for the burgers.
  • Place the slider patties on the salt block. Let them sear on medium-high heat for approximately two minutes with the grill lid closed.
  • When the bottoms look like they have caramelized, turn the patties.
  • Lower the heat to medium and continue grilling with the grill lid closed until they have reach the desired doneness.
  • Dress sliders as desired and enjoy.

Salt Block Sliders Completed on Tray
Click here to print this recipe

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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