Smoky Pepperoni Turkey Sliders with Bacon Jam and Queso

For the bacon jam:
Over medium-high heat, preheat a large Dutch oven. Add bacon and cook until crisp, about 8–10 minutes. Remove bacon with a pair of tongs and transfer to a plate that has been lined with paper towel. Set aside. Once cool, chop up loosely.

With stove left on and Dutch oven still hot, add onion and salt. Cook until onions are brown and caramelized, about 10 minutes. Add chopped bacon, coffee, maple syrup, brown sugar, apple cider vinegar and black pepper. Give it a good stir and cook for about 1 hour, or until all of the liquid has cooked out and jam is dark in color. Remove from heat and transfer jam to an airtight container. Cool jam at room temperature before refrigerating it, where it will keep for about 1 week.

For the pepperoni turkey sliders:
To a large bowl add ground turkey, finely chopped pepperoni, garlic, egg, bread crumbs, cilantro, onion powder, sea salt and black pepper. Using clean hands or a heavy wooden spoon, mix ingredients together until thoroughly combined. Form meat into 3 tablespoon-sized patties (forming approximately and transfer to a plate.

Preheat a grill, griddle pan or large nonstick skillet over medium heat. Spray both sides of the turkey patties with a nonstick spray and cook until brown on each side and cooked through completely, about 7–8 minutes per side. Use a meat thermometer to check for proper doneness. Remove from heat.

Assemble sliders by placing each patty on a roll. Top with pepperoni slices, a drizzle of queso cheese and a dollop of bacon jam. Garnish with fresh cilantro leaves and serve immediately.

Enjoy!