Everything you love about a classic cheeseburger but here we have a mini and Thanksgiving version all-in-one. Tender and juicy beef patties topped with cheddar cheese, followed by lettuce, tomatoes, red onions, and an unbeatable, homemade cranberry bacon jam. These are perfect for a crowd and a holiday party favorite!
- 12 oz uncooked bacon
- 2 tbsp butter, unsalted
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup brown sugar
- 2 tbsp balsamic vinegar
- ¼ cup water
- ½ tsp salt
- 2 cups fresh cranberries
- 1 pound 80/20 SunFed Ranch 100% Grass Fed, Natural Ground Beef
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 4 slices mild cheddar cheese, cut in half
- 1 head green leaf lettuce
- 2 tomatoes, sliced
- 1 red onion, sliced
- 8 dinner rolls, sliced and toasted
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Start by making the cranberry bacon jam. Cook bacon in a skillet over medium heat until crisp. Set the bacon aside and discard half of the bacon drippings, leaving half in the skillet. Melt butter in the same skillet and add onion and garlic. Sauté the onion and garlic just until about caramelized. Add the brown sugar, balsamic vinegar, water, and salt to the skillet and give it a good stir. Chop bacon into tiny pieces and add it to the skillet with the fresh cranberries. Place the lid on and let it cook for 15 minutes, stirring occasionally.
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Place ground beef in a bowl and season with salt and pepper. Mix it with a fork. Divide the beef into 8 balls. Use your hands to form 8 patties, set them aside.
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Heat olive oil in a skillet over medium heat and cook the beef patties, 2 minutes per side. Add cheddar cheese on top of the patties during the last 30 seconds of cooking time so it gets melted.
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Assemble the sliders by first spreading the cranberry bacon jam on the dinner rolls, then placing lettuce, beef patties with cheddar cheese, tomatoes, and onion. Place the top bun and place a toothpick through the top to hold the sliders together.