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Bacon and Onion Jam Beef Sliders

Bringing these Bacon and Onion Jam Beef Sliders from Chef Josh Capon will make you the MVP of your tailgate.

Ingredients

  • 2 lbs. Ground Beef (Form into 2-ounce patties) 
  • 1 lb. bacon
  • 1/4 cup olive oil
  • 2 Spanish onions, diced
  • Salt and pepper to taste 
  • 1 cup Hellman's Mayo 
  • 1 cup ketchup 
  • 1/4 diced red onion 
  • 1 tablespoon red wine vinegar 
  • 1/4 cup relish 
  • 4 tsp Dijon Mustard 
  • 2 dozen Martin's Party Rolls
  • 12 slices American Cheese, cut in half 
  • 1 cup sliced dill or bread & butter pickles

Cooking

Bacon Jam:

  1. Cook the bacon on a sheet pan in a 350 degree oven until crispy, about 7-10 minutes. Set aside on paper towels.
  2. When cooled, chop with a knife into small pieces or pulse in a food processor until chunky- Do not make mush! 
  3. Dice the onions and sauté on medium heat in olive oil until caramelized and golden brown about 20 minutes, season with salt & pepper. Combine the bacon and onions in a mixing bowl, season with salt and pepper and set aside (can keep in the fridge for a few days - heat up in a sauté pan when ready to use.

Special Sauce:

  1. Combine the mayo, ketchup, diced red onion, vinegar and relish in a mixing bowl.
  2. Mix well and keep in the fridge until ready to use.

Burgers:

  1. Heat a cast iron pan or griddle to smoking hot Season patties with S&P and smear a little dijon on one side of the burger.
  2. Lightly coat the pan or griddle with a little oil and sear the burgers with the mustard facing up Let the burgers caramelize before flipping about 2-3 minutes.
  3. Flip and place one slice of American cheese.
  4. Cook until internal temperature reaches 160 degrees. Lightly toast the buns.
  5. Place 1 tsp of sauce on the top and bottom of each bun. 
  6. Place the burger patty on the bottom bun. Top with 1 TBSP of the warm bacon onion jam. Top with 2 slices of pickles.
  7. Serve with chips, fries or tater tots and ENJOY!

Nutrition

Nutrition information per serving, 16 servings: 464 Calories; 31.7 g Total Fat (9.8 g Saturated Fat; 0.6 g Trans Fat; 8.2 g Polyunsaturated Fat; 11.3 g Monounsaturated Fat); 72 mg Cholesterol; 1090 mg Sodium; 24 g Total Carbohydrate; 0.6 g Dietary Fiber; 8.9 g Total Sugars; 3.2 g Added Sugars; 21 g Protein; 292 mg Calcium; 2.5 mg Iron; 331 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 7.2 mg Niacin; 0.3 mg Vitamin B6; 1.5 mcg Vitamin B12; 293 mg Phosphorus; 3.7 mg Zinc; 24.3 mcg Selenium; 61.3 mg Choline

Chef Josh Capon