These bacon jam prime rib sliders combine ground prime rib patties with a sweet and savory homemade beef bacon jam made from bacon, caramelized onions, maple syrup, and Worcestershire sauce. The standout trait is the rich bacon jam topping that elevates simple sliders into an impressive appetizer.
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Form ground prime rib into 12 slider-sized patties. Season generously on all sides with salt, pepper, and garlic powder.
Place patties on a wire rack set over a baking sheet. Cook in a 275°F oven or smoker until the internal temperature reaches 120°F.
While the patties cook, prepare the bacon jam. Finely chop the beef bacon.
Add the chopped bacon to a cold skillet. Turn the heat to medium-low and cook, stirring occasionally, to slowly render the fat until the bacon is crispy.
Add the finely diced onion and a pinch of black pepper to the skillet with the bacon. Continue to cook until the onions soften.
Deglaze the pan with Worcestershire sauce and apple cider vinegar, scraping up any browned bits from the bottom.
Stir in the dark maple syrup. Continue to cook on low heat, allowing the mixture to thicken and caramelize into a jam-like consistency.
Once the patties are cooked, heat a grill pan over high heat. Sear the patties for about 1-2 minutes per side to get a nice crust.
After flipping the patties, top each with half a slice of white American cheese and allow it to melt.
Assemble the sliders. On the bottom of each toasted bun, place a few dill pickle slices.
Place a cheese-topped patty on top of the pickles.
Top each patty with a generous spoonful of the bacon jam, then add the top bun and serve immediately.
Store leftover bacon jam in an airtight container in the refrigerator for up to 3 days. Cooked slider patties can be refrigerated for 1–2 days; reheat gently in a low oven or skillet before assembling.
Yes, the bacon jam can be made 2–3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before serving or serve at room temperature.
Form patties gently without overworking the meat. Cook over medium-high heat for 2–3 minutes per side until a crust forms. Do not press down on the patties while cooking.
Yes, high-quality ground beef (80/20 blend) works well as a substitute, though ground prime rib will deliver richer flavor and tenderness.
This recipe yields approximately 8–10 sliders depending on patty size. One pound of ground meat typically makes 4–5 two-ounce patties.
Soft slider buns or small brioche buns are ideal. Toast them lightly to prevent sogginess from the bacon jam.
