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
You Must Know
- Perfect finger food for parties or tailgate events
- Bacon jam keeps for up to two weeks refrigerated
- A little bacon jam goes a long way
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
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