Cambozola Sliders with Bacon Jam

Cambozola SlidersAmerica’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!Sliders2

Cambozola Sliders
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Cambozola Sliders Bacon Jam

Recipe adapted from Caroline Cazaumayou.

Makes about 20 sliders.

Course Main Course
Author Kyle

Ingredients

Cambozola Sliders

  • 4 pounds ground beef recommend using 20% fat/80% beef proportion
  • 2 eggs
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons light soy sauce
  • 1 teaspoon garlic powder
  • 1 Tablespoon prepared horseradish
  • 1 1/2 cups panko bread crumbs
  • 6 Tablespoons evaporated milk
  • 20 slices Cambozola cheese from 1 1/2 wedges
  • 20 slider size hamburger buns
  • 20 tomato slices
  • Arugula

Bacon Jam

  • 1 1/2 pounds sliced bacon cut into 1-inch pieces (can use thick sliced bacon)
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups finely chopped red onion if you do not have shallots, use 2 cups of red onion
  • 4 cloves garlic chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/2 cup bourbon
  • 2 Tablespoons honey or maple syrup
  • 1/3 cup balsamic vinegar
  • 1/3 cup brown sugar
  • 1/4 cup water

Instructions

Cambozola Sliders

  1. In a large bowl, mix together the beef, eggs, Worcestershire, soy sauce, garlic powder, horseradish, bread crumbs and evaporated milk.
  2. 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.

  3. Lightly oil the grill grate and cook the patties over medium heat for about 5 minutes per side.

  4. Place a slice of cheese on each burger and cook for another minute or until the cheese is melted.

  5. Serve with bacon jam, tomato slices and arugula on the buns.

Bacon Jam

  1. In a large skillet, cook the bacon in two batches until crisp. Once cooked, remove bacon to paper towels to drain and set aside. Discard the fat reserving 2 Tablespoons in the skillet.
  2. Add the shallots and red onion and cook until soft and caramelized.

  3. Add the garlic and cook 2 minutes.

  4. Add the chili powder, smoked paprika and cumin and cook for 1 minute.

  5. Remove the skillet from the heat and add the bourbon and honey or syrup. Return to heat and bring to a boil.

  6. Add the balsamic vinegar and brown sugar and return to a boil.

  7. Add the reserved bacon and cook for 10 minutes or until thick.

  8. 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.)

  9. Transfer to a jar and keep refrigerated.

  10. Bring to room temperature before serving.

Recipe Notes

Gr8 Tips:
  • It is easier to cut the Cambozola cheese when it is cold. You can leave the rind on or cut it off when slicing.
  • Bacon Jam can be mixed into burger recipe above or served on top of the grilled burgers.
  • If you have a Trader Joe’s near you, most of the ingredients for the burgers and the jam can be found there.
Gr8 Do-Ahead Tip:

The jam can be kept refrigerated for up to a month. 

2 COMMENTS

  1. Claudia Kerns | 18th Sep 15

    Wow! This looks delicious! The fact that I can do some of it ahead really helps. It helps to know it is a tested and true recipe. May be Sunday dinner!!

    • Kyle | 24th Sep 15

      Hi! You will love these tasty sliders! If you make them, feel free to tag a photo with #greateightfriends
      Happy Cooking!

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