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I've found these bacon jam cheeseburger sliders vanish every time I bring them out for a get-together. That sweet, salty jam mixes into gooey cheese and super juicy beef and makes every bite wild. Whether you're throwing a game night or grilling for friends in the backyard, don't expect leftovers—these always go fast.
When these are cooking, my whole place smells ridiculous and people start sneaking bites before anything hits the table. My kids even want extra bacon jam to spread on their toast the next morning.
Tasty Ingredients
- Slider buns, soft: Stay fluffy but sturdy enough for the fillings
- American cheese: Melts just right and holds the whole thing together—grab fresh cuts if you can
- Maple syrup, pure: Adds a thick sweet glaze at the end—grade A is best for flavor
- Bourbon, good stuff: Gives a gentle heat and complexity—don’t worry, the booze cooks off
- Brown sugar: Makes everything taste caramelized and rich—light or dark, either works
- Apple cider vinegar: Perks everything up and balances out the fat—unfiltered is a bonus
- White onion: Get a sweet one that’ll soften and flavor the jam
- Wagyu tallow or neutral cooking spray: They help the patties sear up crispy—tallow is classic, but spray is just fine
- Fresh garlic: Lends some punch and bounces off the sweetness—firm cloves are freshest
- Thick bacon: The base of the jam—pick the fattiest pack you can
- Granulated garlic, salt, plus pepper: Simple but needed—brings out beefiness and cuts through the richness, fresh cracked pepper kicks it up
- Ground chuck 80/20: This blend makes seriously juicy patties—the fat does the work
How to Make Them
- Toast and Stack the Sliders:
- Cut your slider buns and toast the cut sides on your hot pan. Add a burger patty with melted cheese, pile on bacon jam, then top with the other half of the bun. Cut into individual pieces and serve nice and hot.
- Cook Those Beef Patties:
- Get your griddle hot and lightly grease it with tallow or spray. Put down rectangles of seasoned beef and cook four to six minutes without flipping. Sprinkle extra salt and pepper on top. Flip, quickly add cheese, and cover to melt it for two minutes.
- Simmer the Jam Till Sticky:
- Toss the cooked bacon back in the pan, mix in vinegar, brown sugar, maple, and bourbon. Let it simmer uncovered, stirring now and then, until it turns shiny and jammy—ten to fifteen minutes should do it. Pour into a jar and let it cool down a little.
- Sauté Onion with Garlic:
- Add onion to the leftover bacon grease and cook for ten minutes until golden. Throw in chopped garlic and keep it going five more minutes till it starts getting sweet and browned.
- Start with the Bacon Jam:
- Chop bacon and fry in a big skillet on medium. Get it crispy (not burned), scoop onto paper towels, and pour out half the grease—keep the rest in the pan.
- Form and Chill Patties:
- Lay the ground chuck in a pan in a flat layer. Sprinkle with salt, garlic, and pepper. Cover it with wrap, then pop in your fridge for half an hour so the flavors settle in and the meat firms up for easy shaping later.
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Go for thick bacon—it doesn’t disappear in that sweet jam as it gets cooked down. My secret joy? When I crack open the jar and get that first warm scoop with cheese. My kids try to steal it every time.
Leftover Storage
Pop any extra bacon jam in a mason jar with a tight lid. It’ll keep for about two weeks in your fridge. For heating, use the microwave or set it over low heat in a pan for a few seconds, and you’re good. Extra sliders? Stick them in the fridge covered for two days—but honestly, they’re best eaten fresh.
Swaps and Alternatives
Ground turkey or chicken works if you want it lighter. If alcohol’s out, use beef broth or just more maple syrup instead of bourbon. Cheddar or smoked gouda brings more cheesy oomph. Hawaiian or potato buns are great swaps for regular slider rolls.
Fun Ways to Serve
Pile sliders on a tray and leave extra bacon jam handy for dunking. Stack on some dill pickles, ketchup, or a brush of spicy mustard. I like to add a mix of fresh veggies or a simple salad too—it’s a nice break from all that richness.
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Flavorful Backstory
Bacon jam showed up pretty recently in the US, bringing together Southern pork traditions and the onion-sweet classic diner vibe. Little burgers like these started out in diners as an easy-to-carry lunch in the early 1900s and have stuck around as party favorites. Here, you get the best of both worlds in every bite.
Recipe FAQs
- → What kind of beef gives the best slider?
Go for 80/20 ground chuck for the perfect mix of flavor and juiciness.
- → How’s bacon jam made?
Fry bacon with onions, add garlic, and simmer with bourbon, syrup, sugar, and vinegar until it thickens beautifully.
- → Can I make the bacon jam earlier?
Absolutely, it keeps great in the fridge for a few days if prepped beforehand.
- → What cheese works best here?
American cheese melts like a dream, but sharp cheddar’s a great pick too.
- → What’s the best way to toast buns?
Spread butter on them and cook on a hot skillet until golden and crisp.
- → Can I skip the bourbon in the jam?
Yep, swap it with apple juice or leave it out, but tweak sweetness if needed.