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Beef Sliders with Bacon Jam

This recipe guides you through making delectable beef sliders crowned with a rich, savory bacon jam. Ground beef patties are seasoned and cooked, then layered on butter rolls with a sweet-and-sour bacon, red onion, and balsamic reduction, topped with sharp cheddar, fresh tomatoes, and dill pickles for a balanced, satisfying bite.
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Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 5309.7 kcal

Equipment

  • 1 Large Skillet For cooking bacon and beef patties, and simmering the bacon jam.
  • 1 Cutting Board For chopping bacon, onion, and tomatoes.
  • 1 Chef's knife Essential for all chopping and slicing tasks.
  • 1 Large Mixing Bowl For combining ground beef ingredients.
  • 1 Baking Sheet For assembling and potentially warming the sliders.

Ingredients
  

Main

  • 1 pound bacon roughly chopped
  • 1.25 pounds 80/20 ground beef
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • .25 cup plus 1 Tbsp. balsamic vinegar divided
  • 1 teaspoon black pepper divided
  • 1 cup finely chopped red onion from 1 medium onion
  • .25 cup granulated sugar
  • 1 tablespoon chopped fresh thyme
  • 1 12-oz. pkg. savory butter rolls (such as King's Hawaiian)
  • 6 extra-sharp Cheddar cheese slices
  • 3 small round tomatoes cut into 12 slices total
  • Hamburger dill chips

Instructions
 

  • In a large skillet, cook chopped bacon over medium heat until crisp; remove bacon to a plate, reserving about 1 tablespoon of drippings in the skillet.
  • Add finely chopped red onion to the skillet with reserved drippings and sauté over medium heat until softened, about 5-7 minutes.
  • Stir in granulated sugar and 1/4 cup balsamic vinegar; bring to a simmer, then add the cooked bacon and fresh thyme. Reduce heat to low and cook, stirring occasionally, until the jam is thick and syrupy, about 10-15 minutes.
  • While the bacon jam simmers, gently combine ground beef, Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large mixing bowl; form into 12 small patties.
  • Heat a separate large skillet (or clean the first one) over medium-high heat. Cook beef patties for 2-3 minutes per side or until desired doneness. During the last minute of cooking, top each patty with a slice of extra-sharp Cheddar cheese to melt.
  • Preheat oven to 3500F (1750C) if you plan to warm the assembled sliders.
  • Split savory butter rolls horizontally and place the bottom halves on a baking sheet. Top each bottom roll with a cheeseburger patty.
  • Spoon a generous amount of the prepared bacon jam over each beef patty.
  • Place 2 tomato slices and a hamburger dill chip on top of the bacon jam, then cover with the remaining roll halves.
  • If desired, briefly warm the assembled sliders in the preheated oven for 3-5 minutes, then serve immediately.

Notes

Achieving the perfect bacon jam is all about slow rendering for crispness and allowing ample time for the balsamic and sugar to reduce into a syrupy, complex glaze. Don't rush this step. For the patties, avoid overmixing the ground beef; a light hand ensures tenderness. Form uniform patties, making a slight thumbprint in the center to prevent them from bulging. Lightly toasting the butter rolls before assembly adds a crucial textural element and prevents them from becoming soggy under the juicy jam and patty. Consider adding a hint of smoked paprika to the bacon jam for an extra layer of depth.