Ooh-wee. I might have bit off more than I could chew at the moment with this recipe! I haven’t felt great enough to be on my feet to cook – and clean up after cooking 0 for WAY too long. John was out at a volunteer job and Honey and Whit at a baseball tournament, which left me sitting home in the dark (lol) with nothing much to do. I know that would generally sound glorious, but I’ve been out of commission for almost three weeks with this spider bite. I was browsing my latest Southern Living when I got a bee in my bonnet. I ordered the ingredients on Instacart and set to work. This took me ALL day, mind you, but it felt amazing to have my people come home and look absolutely delighted as they sniffed dinner cooking in the oven.
Beef Sliders with Bacon Jam
- 1 pound bacon, roughly chopped
- 1 ¼ pounds 80/20 ground beef
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ cup plus 1 Tbsp. balsamic vinegar, divided
- 1 teaspoon black pepper, divided
- 1 cup finely chopped red onion (from 1 medium onion)
- ¼ 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
- Preheat oven to 350˚F. Cook bacon in a large saucepan over medium, stirring often, until mostly crisp, 8 to 10 minutes. Remove bacon from pan using a slotted spoon, and transfer to a plate lined with paper towels; set aside. Reserve 1 tablespoon drippings in pan.
- While bacon cooks, place beef, mustard, salt, 1 tablespoon of the vinegar, and ¾ teaspoon of the pepper in an 11- x 7-inch baking dish. Mix using your hands until well combined. Press mixture into an even layer. Bake in preheated oven until browned (meat will not be fully cooked), 10 to 12 minutes. Remove from oven; let stand 5 minutes. (Keep oven on.)
- Meanwhile, add onion to reserved drippings in pan; cook over medium, stirring occasionally, until tender, about 5 minutes. Remove pan from heat. Transfer bacon to a cutting board; finely chop.
- Using a long spatula, transfer beef patty from baking dish to a baking sheet lined with paper towels to drain. Wipe dish clean; coat with cooking spray.
- Add bacon, sugar, and remaining ¼ cup vinegar to onion in pan. Bring to a boil over high, stirring constantly. Reduce heat to low. Simmer, stirring often, until almost completely reduced, about 5 minutes. Stir in thyme and remaining ¼ teaspoon pepper. Remove from heat; set aside.
- Without separating individual rolls, cut roll loaf in half horizontally, creating 1 top and 1 bottom. Place roll bottom in prepared baking dish. Cover with cooked beef patty; spread patty with bacon jam. Add cheese and tomato slices; cover with roll top. Bake at 350˚F until cheese is melted and rolls are golden, about 8 minutes. Slice into sliders before serving with pickles.
- I halved the bacon jam, knowing John would not go for it. In the end, it was a lot of work and I think I might forego it next time.
- I LOVED this method of cooking sliders and think it would be great for when the boys have friends over, and especially when it’s not great grilling weather.
- I look forward to experimenting with my favorite burger recipe (see here) and my favorite burger toppings (vidalia onion, tomato, american cheese).
- Next time I would cover the top of the rolls to prevent them from getting so brown.
Overall, this was a HUGE hit. When I went to bed there were still 4 sliders in the pan. I woke up to an empty pan in the sink (Wonders never cease! A dish made it to the sink!) I know this is one we will have again.
I head back to the doctor Wednesday. Fingers crossed for a good progress report!
DIXIE DELIGHTS DELIVERED