America’s favorite sandwich, the Hamburger, is honored today on National Hamburger Day. I made these sliders several times last summer because they are tasty and an easy Do-Ahead main dish. They can be made as a normal sized hamburger but the sliders are fun to eat and the perfect size for small appetites. The Cambozola cheese melts easily and is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. Along with the tomatoes and arugula, this cheese is all you need; don’t set the table with any ketchup, mustard or mayo. You won’t need them! Enjoy!
Recipe adapted from Caroline Cazaumayou.
Makes about 16 regular sized hamburgers and about 32 (2 ounce each) sliders.
Shape into 20 small patties (slightly larger than the bun size) and refrigerate until ready to grill. These can be prepared several hours prior to grilling. Bring the patties to room temperature before grilling.
Lightly oil the grill grate and cook the patties over medium heat for about 5 minutes per side.
Place a slice of cheese on each burger and cook for another minute or until the cheese is melted.
Serve with bacon jam, tomato slices and arugula on the buns.
Add the shallots and red onion and cook until soft and caramelized.
Add the garlic and cook 2 minutes.
Add the chili powder, smoked paprika and cumin and cook for 1 minute.
Remove the skillet from the heat and add the bourbon and honey or syrup. Return to heat and bring to a boil.
Add the balsamic vinegar, brown sugar, and water and return to a boil.
Add the reserved bacon and cook for 10 minutes or until thick.
Remove from the heat and cool. (Although we like to leave it chunky, after the jam is cool, you can transfer it to a food processor if you desire a smoother jam.)
Transfer to a jar and keep refrigerated.
Bring to room temperature before serving.
The jam can be kept refrigerated for up to a month.