Bacon Jam Cheeseburger Sliders
Whenever I make these my entire kitchen smells unbelievable and you know it is going to be a hit when everyone is sneaking a taste before they even make it to the table. My kids beg for the leftover bacon jam on toast for breakfast too.
Ingredients
- Eighty twenty ground chuck: This blend keeps the patties juicy The higher fat content makes for better sliders
- Salt pepper and granulated garlic: Each brings out the flavor of the beef and cuts through the richness Use freshly ground pepper for extra punch
- Thickcut bacon: Smokiness and fat build the base for your jam Choose bacon with plenty of marbling
- White onion: Sweet onion softens and flavors the jam Look for onions with tight skins and no soft spots
- Fresh garlic: A little goes a long way Adds depth and balances sweetness from the sugar Use firm tight cloves for best flavor
- Brown sugar: Brings caramelized notes to the jam Light or dark works
- Good quality bourbon: Adds a subtle warmth and complexity The alcohol cooks off so you only get flavor
- Apple cider vinegar: Brightens and balances all the fat Look for raw unfiltered vinegar if possible
- Pure maple syrup: For that sticky sweet finish Choose grade A for the richest maple taste
- American cheese: Melts perfectly and ties everything together Use deli slices for best melt
- Soft slider buns: Holds the fillings while still tender enough for onehand eating
- Wagyu tallow or neutral cooking spray: Helps patties cook evenly and adds a savory crisp edge Wagyu tallow is traditional but spray works too
StepbyStep Instructions
- Make the Beef Patties:
- Spread your ground chuck into an even layer in a sheet pan Sprinkle salt pepper and garlic all over Press flat to help shape them later Cover with wrap and refrigerate for at least thirty minutes to firm the meat and help the seasoning soak in
- Cook the Bacon Jam:
- Fry chopped bacon in a large skillet over medium heat until crispy but not burned Remove the bacon to a paper towel and pour out half of the rendered fat Leave the rest in the pan for flavor
- Sauté Onion and Garlic:
- Add diced onion to the hot bacon fat and cook over medium low stirring often for ten minutes until onions are golden and soft Stir in minced garlic and cook about five minutes longer until everything is fragrant and lightly caramelized
- Simmer and Thicken the Jam:
- Return cooked bacon to the pan Stir in brown sugar bourbon apple cider vinegar and maple syrup Bring to a simmer Stir frequently and let the mixture gently bubble for about ten to fifteen minutes until it has thickened into a sticky spoonable jam Cool slightly then transfer to a jar or bowl
- Cook the Sliders:
- Heat a flat griddle or large skillet over medium Brush lightly with wagyu tallow or spray Lay out beef patty rectangles Season the top side again Cook for four to six minutes until deeply browned underneath Flip the patties add slices of cheese and let melt for two minutes until cheesy and gooey
- Toast and Build the Sliders:
- Slice slider buns and toast cut sides on the griddle until golden Layer with a cheesy beef patty top with a generous spoon of bacon jam Cap with bun Serve hot and cut into single sliders
I love using thickcut bacon here because it stays chewy in the jam and does not disappear as it simmers My favorite moment is opening the jar after it cools and tasting that first spoonful warm with a little melty cheese The kids always try to sneak some right away
Storage Tips
Store leftover bacon jam in a pint jar with a tight lid in the fridge It keeps perfectly for up to two weeks You can reheat in the microwave or a small pan for just a few seconds before serving Leftover cooked sliders keep covered in the fridge for two days though they are best eaten freshly assembled
Ingredient Substitutions
Use ground turkey or chicken for a lighter alternative If you need a nonalcoholic version swap out bourbon for beef broth or extra maple syrup Try cheddar or smoked gouda for a deeper cheese flavor Hawaiian rolls or potato buns work great if you cannot find classic slider buns
Serving Suggestions
Serve sliders piled on a platter with extra bacon jam on the side for dippers Crispy dill pickles ketchup or a swipe of spicy mustard make fun toppers I often add a big salad or tray of fresh veggies to balance all the richness
Pro Tips
- Chill your formed patties so they stay juicy on the griddle
- Let the bacon jam simmer slow for the best sticky consistency
- If making ahead layer sliders between parchment to rewarm easily
Ingredients
→ Burger Patties
→ Bacon Jam
→ Assembly
Steps
Flatten the ground chuck in a pan, season evenly with salt, pepper, and garlic powder, and refrigerate.
In a skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet and discard half of the grease.
To the remaining skillet grease, add the diced onion and cook for 10 minutes on medium heat. Then, add the minced garlic and cook for an additional 4-5 minutes.
Return the cooked bacon to the skillet and cook for 1-2 minutes. Add brown sugar, bourbon, apple cider vinegar, and maple syrup. Simmer the mixture for 10-15 minutes until thickened. Transfer the bacon jam to a jar and set aside.
Preheat the griddle to medium heat and spray lightly with Wagyu tallow or cooking spray. Place the prepared patties on the griddle and season the backside. Cook for 4-6 minutes, flip, and place a slice of American cheese on top after 2 minutes.
Lightly toast the slider buns on the griddle until golden brown.
Assemble the sliders by layering each toasted bun with a patty and a generous portion of bacon jam. Optionally, cut the sliders in half and serve.
Tips
- For a smokier flavor, use smoked bacon and smoked maple syrup.
Required Tools
- Griddle or skillet
- Jar for storing bacon jam
- Spatula
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy from cheese.
- Contains gluten in slider buns.
- Contains alcohol from bourbon.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 420
- Fats: 28 g
- Carbohydrates: 25 g
- Proteins: 20 g