Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Bacon Sliders
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 432
- Total Fat
- 31 g
- Saturated Fat
- 11 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 51 mg
- Sodium
- 723 mg
There’s no burger in these snack-sized sandwiches! They're all about the bacon. We brush our toasted slider buns with the drippings of two different kinds of bacon to give these sliders the ultimate smoky flavor.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 432
- Total Fat
- 31 g
- Saturated Fat
- 11 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 13 g
- Cholesterol
- 51 mg
- Sodium
- 723 mg
Ingredients
Directions
- Make the bacon jam: Cook the chopped bacon in a large nonstick skillet over medium heat, stirring, until crisp and the fat has rendered, 7 to 8 minutes. Remove with a slotted spoon to a paper towel–lined plate. Spoon 2 tablespoons of the drippings into a small heatproof bowl.
- Add the red onion to the skillet with the remaining drippings; season with salt and pepper. Cook, stirring, until the onion is very tender, about 10 minutes. Return the bacon to the pan along with the garlic and cook until the garlic is softened, about 1 more minute. Make a space in the center and add the tomato paste. Cook, stirring, until toasted, about 30 seconds, then stir into the onion mixture until combined. Stir in 1 tablespoon Worcestershire sauce, the brown sugar and 2 tablespoons water and cook until the bacon jam is sticky, about 1 minute. Remove from the heat and stir in the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper.
- Meanwhile, preheat the oven to 425˚ F. Arrange the thick-cut bacon in a single layer on 2 rimmed baking sheets. Bake, flipping the bacon and switching the pans halfway through, until the bacon is crisp and the fat has rendered, 20 to 30 minutes. Transfer to paper towel–lined plates to drain.
- Mash the butter with the reserved 2 tablespoons bacon drippings in a small bowl. Lightly toast the buns in the oven until just a little crusty but still soft, about 5 minutes. Spread each bun with some of the bacon butter.
- To assemble, lay a lettuce leaf on each bottom bun, then top with the thick-cut bacon and some bacon jam. Spread a thin layer of mustard on the bun tops and place on top of the sliders.
