The tanginess of the goat cheese is complemented by the sweetness of the jam, the savory bacon, and the hint of black pepper spice. Grilling the sourdough adds a delicious crunchy texture.The recipe comes from the book Bacon Freak, packed with porky goodness.
Reprinted with permission from Bacon Freak© 2016 by Rocco Loosbrock, Sara Lewis & Dawn Hubbard, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. RRP £16.99, Available online and at all good bookshops.
DRINK PAIRING In the summer, this is great with a dry rosÃƒÂ©. Otherwise, something lighter and zippier like a Chianti or a lighter Zinfandel.
MAKES 10 sliders
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
1 pound bacon, divided
½ pound lean ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 sourdough baguette, cut into 20 thin slices
butter or olive oil
5 ounces blackberry jam
10 ounces goat cheese, divided into 8 portions
1 Cook the bacon until the fat starts to render out, but does not start to crisp, about 8Ã¢â‚¬â€œ10 minutes. Continue cooking 5 of the bacon strips until crispy and set aside.
2 Chop the lightly cooked bacon finely and combine with the ground beef, garlic powder and onion powder. Form into 10 evenshaped patties, roughly 3Ã¢â‚¬â€œ4″ in diameter. Grill each side for about 3Ã¢â‚¬â€œ5 minutes until the internal temperature reaches 145°F.
3 While the patties are cooking, lightly coat each baguette slice with butter or oil and toast until golden, using a toaster or broiling on high for 2Ã¢â‚¬â€œ4 minutes.
4 To assemble the sliders, place a beef and bacon patty on a slice of sourdough toast, topped with ½ strip of cooked bacon, 1 ounce of goat cheese, ½ tablespoon of jam, and another slice
of sourdough toast. Serve immediately.