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Bacon Onion Jam Sliders

Rocco Gizzo
Servings

12 sliders

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

American

Category

Appetizers

These Bacon Onion Jam sliders will be an absolute hit for Game Day. Juicy American Wagyu beef sliders made with Snake River Farm’s Wagyu ground beef, melted cheddar cheese, and a sweet and savory bacon onion jam featuring our thick-cut hardwood-smoked Kurobuta bacon. 


The Wagyu’s rich marbling delivers incredible beef flavor, while the smoky bacon, caramelized onions, and brown sugar bring everything together for the ultimate bite-sized burger. 

Perfect for game day, entertaining, or anytime you’re craving a seriously good burger.

Ingredients

    For the Sliders

    • 2 pounds SRF Wagyu Ground Beef
    • Sliced cheddar cheese
    • Slider buns (12 pack)
    • Melted Butter
    • Salt and pepper

    For the Burger Sauce

    • 2 tablespoons mayo
    • 2 tablespoons ketchup
    • ½ tablespoon mustard
    • ½ tablespoon sweet relish
    • ¼ teaspoon onion powder
    • ¼ teaspoon smoked paprika
    • Rice wine vinegar, to taste (can sub for white wine vinegar)
    • Salt and pepper, to taste

    For the Bacon Onion Jam

    • 1 pack SRF Kurobuta Bacon, diced
    • 5 shallots, sliced
    • 2 ½ large yellow onions, diced
    • ¾ cup light brown sugar
    • ¾ cup balsamic vinegar
    • Salt and pepper, to taste
    • Water, as needed

    Directions

    1. Add the diced bacon to a heavy bottom pot over medium heat. Cook, stirring occasionally, until the fat renders and the bacon starts to crisp (about 10 to 15 minutes.) Once crisp, remove the bacon and set aside. 
    2. Drain all the fat, leaving 2 to 3 tablespoons of reserved fat in the pot. Heat the pot back over medium heat and add the onions, brown sugar, vinegar, and a ¼ cup of water. Stir to combine, then cover, and lower the heat and allow the onions to cook (untouched) for 15 to 20 minutes. 
    3. Then stir in the crispy bacon. Partially cover the pot and allow everything to cook until the onions achieve a dark brown jam look (about 1 hour). While the onions cook, stir occasionally and add water as needed if the onions look dry. 
    4. While the onions cook, in a small bowl mix together all the burger sauce ingredients. Taste, and adjust seasoning as needed, then set aside in the fridge. 
    5. When the onions are almost done cooking, preheat your oven to 450ºF, and line a sheet pan with parchment paper. 
    6. Place the beef in the center and gently press it into a rectangle approximately 9x12 inches, slightly larger than the footprint of your buns.
    7. Bake the beef for about 8 to 12 minutes, depending on thickness, and until desired temperature is reached. Then drain any rendered fat. 
    8. Top with sliced cheddar cheese, and return back to the oven for 1 to 2 minutes until melted. Once melted, use two spatulas to transfer the sliders to the slider bun, then top with as much bacon onion jam as your heat desires.
    9. Add the top buns, and brush melted butter on top. Then return back to the oven for 1 to 2 minutes to brown. 
    10. Slice and enjoy!

    Frequently Asked Questions

    1. Can I use white wine vinegar instead of rice wine vinegar in the burger sauce?

      Yes. Rocco notes white wine vinegar works as a substitute. Add it to taste, then adjust the salt and pepper.

    2. How do you make sliders in the oven?

      Press the Wagyu ground beef into a rectangle about 9x12 inches on a parchment-lined sheet pan, slightly larger than your buns. Bake at 450ºF for 8 to 12 minutes depending on thickness, drain the fat, top with cheddar and melt for 1 to 2 minutes. Transfer to the bottom buns, add the jam and top buns, brush with melted butter and return to the oven for 1 to 2 minutes to brown.

    3. How do I know when the bacon onion jam is done?

      The onions should be dark brown with a jammy texture, about an hour after you stir the bacon back in. Stir occasionally and add water as needed if the onions start to look dry.