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Wagyu Cheeseburger Sliders with Tomato and Bacon Jam

Fullblood Wagyu Cheeseburger Sliders with Spicy Tomato and Bacon Jam 

Prep Time: 2 Hours
Cook Time: 60 Minutes
Servings: 8 Sliders
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Spicy Tomato and Bacon Jam
  • 1 LB Double 8 Cattle Company Fullblood Wagyu Beef Bacon (diced)
  • 1 LB Roma Tomatoes (seeded and small diced)
  • 2 Garlic Cloves (minced)
  • 2 Jalapenos (small diced)
  • 1 Yellow Onion (minced)
  • 1/2 CUP Sugar
  • 1/2 CUP Brown Sugar
  • 1/4 CUP Apple Cider Vinegar
  • 1 TSP Kosher Salt
  • 1 TBSP Dijon Mustard
Cheesy Slider Buns
  • 15 OZ Bread Flour
  • 2 TSP Instant Yeast
  • 1 TBSP Honey
  • 1 TBSP Kosher Salt
  • 3 OZ Butter (softened)
  • 2/3 CUP Shredded Cheddar Cheese
  • 1 Egg
  • 8 OZ Milk (warmed to 80 degrees)
Egg Wash
  • 1 Egg (beaten)


        • BBQ or Gas Grill
        • Stand Mixer Fitted with Dough Hook
        • Dough Cutter
        • Baking Sheet
        • Medium Stainless Steel Saucepan
        • Parchment Paper
        • Plastic Wrap

        FIRST STEP

        Take the Fullblood Wagyu beef slider patties out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        In the stand mixer bowl (fitted with the dough hook), add in the bread flour and instant yeast.

        Mix on low speed until the yeast is mixed in.

        Add in the softened butter, kosher salt, one egg, warm milk, shredded cheese, and honey.

        Mix on speed two for 7 minutes.

        Once the dough is mixed, remove the bowl from the mixer.

        Cover the bowl with plastic wrap, and let it sit at room temperature for 30 minutes.

        Once the dough has rested, use a dough cutter to divide the dough into 2.5 ounce portions. Round each portion tightly into a ball.

        Place the dough balls on parchment-lined baking sheets, giving them enough room to triple in size.

        Take one egg and beat it in a small bowl. This is your egg wash.

        Brush each dough ball with the egg wash. Then, cover the baking sheet (with the dough balls) loosely with plastic wrap. Let them sit for 60 minutes.

        Note: While the dough is sitting, you can work on making the spicy tomato and bacon jam.

        Uncover the dough, and preheat the oven to 375°F.

        Once the oven is ready, cook the rolls/buns for 15 minutes.

        Let the rolls cool completely before cutting them in half horizontally with a serrated knife.


        In a medium stainless steel saucepan on medium heat, crisp up the diced bacon.

        Drain off the fat, and reserve the cooked bacon bits.

        In the same saucepan, saute the diced onions, diced jalapenos, seeded and diced tomatoes, and minced garlic for 5 minutes.

        Add in the sugar, brown sugar, vinegar, Dijon mustard, and kosher salt.

        In addition, add the cooked bacon back into the saucepan.

        Bring to a simmer, and then lower the heat to low.

        Cook the jam at a low simmer for 45 minutes or until it thickens to jam consistency.


        Optional: Place a few little pieces of the diced cheddar cheese into the Fullblood Wagyu beef slider patties before grilling.

        Heat a gas grill to medium-high heat.

        Season the Fullblood Wagyu beef sliders with kosher salt and freshly ground pepper.

        Grill the slider patties for 2 minutes on one side. Then, flip over, and put a half-slice of cheddar onto the grilled side of the patty. Grill for another 2 minutes, allowing the beef to cook and the cheese to melt.

        Brush both cut sides of the cooked buns with oil.

        Toast the cheesy slider buns on the grill until they are nicely toasted.


        Put the eight toasted bottom buns on a large plate.

        Top each bottom bun with a Fullblood Wagyu cheeseburger slider.

        Add about 2 tablespoons of the spicy tomato and bacon jam to each slider.

        Lastly, place the top bun on to finish each cheeseburger slider.

        Serve hot, and enjoy!

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