Save
Whenever I show up with these bacon jam cheeseburger sliders, people can't stop coming back for more. That sweet and savory jam gets melty with the cheese and juicy patties—every bite just bursts with flavor. I'm telling you, if it's a summer cookout or the big game, they'll be gone before you know it.
The best part is when the whole house starts smelling incredible, and folks keep popping in for a taste before it's even ready. My little ones always ask for any leftover jam the next morning, slathered on toast.
Juicy Ingredients List
- Slider buns (soft): They hold everything perfectly but are still squishy enough for easy eating
- Classic American cheese: Melts like a dream and ties the whole thing together Deli slices work best
- Wagyu tallow or regular spray: Either one keeps patties from drying out and gives a nice crispy edge
- Maple syrup (pure): Use Grade A—it makes the jam sticky and brings out a real maple flavor
- Apple cider vinegar: Bright and punchy, helps cut through all the rich flavors Raw and unfiltered is tops
- Bourbon (good quality): You just get the bold taste since the alcohol vanishes as it cooks
- Brown sugar: Adds a rich sweetness and helps everything caramelize Any type does the trick
- Fresh garlic: Balances all the sweet, brings depth Don't skip it
- Savory white onion: Makes the bacon jam super tasty Go for ones that are firm and shiny
- Thick-cut bacon: You want those big pieces that stay meaty in the jam Extra fat means extra flavor
- Salt, black pepper, granulated garlic: Give more punch and make the beef pop Freshly cracked pepper is the best
- 80/20 ground chuck: Keeps the burgers juicy Every bite just drips flavor thanks to the fat
Easy Stepbystep
- Toast and Stack the Sliders:
- Open the slider buns and toast the cut sides till golden on your hot griddle. Top each one with cheesy beef and a spoonful of warm bacon jam. Pop the top bun on and slice into single servings right away.
- Flip and Finish the Patties:
- Once your patties have a good crust, flip’em over, slap a slice of cheese on top, and cook for a couple more minutes so the cheese gets all gooey and melty.
- Simmer and Thicken Jam:
- Bacon goes back in the pan with the onions and garlic. Stir in brown sugar, a splash of bourbon, maple syrup, and vinegar. Let it all bubble gently until it’s thick and jammy, about 10 to 15 minutes. Transfer to a bowl and let it cool a bit.
- Sauté Onion and Garlic:
- Throw your diced onion into that tasty bacon fat and soften for about ten minutes, stirring every once in a while, till golden and sweet. Toss in garlic and cook a few minutes more till your kitchen smells amazing.
- Cook Bacon for Jam:
- Fry up chopped bacon in a skillet till crispy but not burnt. Scoop it out onto a paper towel, and pour out a bit of that bacon grease—leave some behind for flavor.
- Mix and Chill Beef Patties:
- Push the ground chuck into a baking sheet. Season generously with salt, pepper, and garlic, pressing it flat. Cover and chill at least 30 minutes so the flavors sink in and patties firm up for easy grilling.
Save
I always reach for thick-cut bacon because it stays chewy and doesn't disappear into the jam as it simmers. Opening that jar for the first bite—still warm and stretchy with some cheese—is my absolute favorite part. My kids always sneak a taste as soon as I turn my back.
How to Store Leftovers
Spoon any extra bacon jam into a clean jar with a solid lid and keep it in the fridge for up to a couple weeks. Warm it up in the microwave or a little pan just before serving. Leftover sliders will stay good if you cover and chill for two days, though they’re definitely best fresh.
Swap Ingredients
Try ground turkey or chicken if you want things lighter. For an option without booze, just use extra maple syrup or beef broth instead of bourbon. Sharp cheddar or smoked gouda switches up the cheesy flavor, and potato or Hawaiian rolls make great buns if the usual kind are sold out.
Serving Ideas
Pile the sliders high on a big tray and dish up more bacon jam on the side for folks who love to dip. Big dill pickles, some spicy mustard, or ketchup all add something extra. I like to add a crisp salad or veggie platter to help balance out all the meaty flavors.
Save
History and Tradition
Bacon jam’s a newer treat from the US that mixes Southern pork traditions with those classic diner oniony-sweet vibes. Sliders came onto the scene in the early 1900s, built for folks on the move, and they've held strong at parties ever since. This dish brings those worlds together in one super tasty mini sandwich.
Recipe FAQs
- → What’s the best ground beef for sliders?
Go for 80/20 ground chuck—it’s got enough fat to keep the patties moist and tasty.
- → How do you put together bacon jam?
Cook up some bacon and onions, toss in garlic, then simmer with maple syrup, brown sugar, bourbon, and vinegar till it thickens up.
- → Can bacon jam be prepped early?
Sure! Whip it up ahead of time and keep it refrigerated. It lasts for a few days.
- → What cheese works best for melting?
American cheese melts beautifully, but cheddar’s a good option too for a stronger flavor.
- → What’s the trick to toasting buns nicely?
Spread a little butter on the buns, then grill them lightly in a skillet until they’ve got a golden edge.
- → Can you swap bourbon in the jam?
Yes, try apple juice as a substitute or skip it altogether. Adjust the sweetness to your liking.