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|Chocolate Dipped Bacon Bites|
|Bacon Sweet Potato Pie with Spiced Nut Crust|
|Jalapeño Bacon Breakfast Sandwich|
created by Lindsay Jones
see more at Food Flirt
Treat your tailgaters to these sliders inspired by the classic BLT sandwich. Made with FARMER JOHN® Extra Lean Ground Pork, FARMER JOHN® Thick Cut Bacon, sun-dried tomato mayonnaise, and spicy arugula they are sure to receive rave reviews!
Cook Time: 1h 15m
Servings: 24 sliders
- 1 package FARMER JOHN® Thick Cut Bacon 16 oz.
- 1 1/2 cup mayonnaise
- 1/4 cup sun-dried tomatoes
- 2 tbs. lemon juice
- 2 packages FARMER JOHN® Extra Lean Ground Pork
- 2 eggs
- 1/2 cup bread crumbs
- 1 medium yellow onion, diced
- 1/2 cup capers
- 6 cloves fresh garlic, pressed or minced
- 1 tbs. turmeric
- 1 tbs. fennel seed (optional but delicious!)
- 1 tbs. sugar
- 2 teaspoons salt
- Canola or olive oil for grilling
- 2 cups baby arugula
- 24 slider-size hamburger buns (You can make your own using soft, regular size buns and cutting out the center with a round cookie cutter about 2 1/2-3 inches in diameter.)
Preheat oven to 375ºF.
Line 2 cookie sheets with tin foil and place half of the FARMER JOHN® Thick Cut Bacon on each sheet, vertically, from left to right. Bake for 25-35 minutes or until crisp. Line plate with paper towel to soak up the grease and place bacon on the plate in layer to cool.
Preheat grill to medium-high heat, about 350-400ºF.
In food processor or blender, place mayonnaise, sun-dried tomatoes, and lemon juice. Blend until combined. Place in small bowl and refrigerate until ready to use.
Prepare burger meat. In large bowl add both packages of FARMER JOHN® Extra Lean Ground Pork, eggs, bread crumbs, diced onion, capers, garlic, turmeric, fennel seed, sugar and salt. Use a large fork or potato masher to combine all ingredients with pork. Using a small ice cream scoop, scoop pork mixture into balls, about 1/4 cup per ball, then flatten with your hands to 1-inch thick.
Brush grill with oil and grill burgers for 3-5 minutes per side or until thermometer reads 160ºF.
While burgers grill, cut out “mini-buns” if you need to. Spread top and bottom of buns evenly with sun-dried tomato mayonnaise.
Cut each strip of bacon in half or in thirds to make them “slider-size.”
Build the sliders! Place burgers on bottom half of buns. Top with arugula, 2 pieces of bacon, and bun top. Serve while sizzling hot and don’t be surprised when they disappear almost instantly!