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1
For the bacon jam: Over medium-high heat, preheat a large Dutch oven.
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2
Add bacon and cook until crisp, about 810 minutes.
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3
Remove bacon with a pair of tongs and transfer to a plate that has been lined with paper towel.
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4
Set aside.
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5
Once cool, chop up loosely.
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6
With stove left on and Dutch oven still hot, add onion and salt.
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7
Cook until onions are brown and caramelized, about 10 minutes.
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8
Add chopped bacon, coffee, maple syrup, brown sugar, apple cider vinegar and black pepper.
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9
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.
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10
Remove from heat and transfer jam to an airtight container.
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11
Cool jam at room temperature before refrigerating it, where it will keep for about 1 week.
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12
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.
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13
Using clean hands or a heavy wooden spoon, mix ingredients together until thoroughly combined.
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14
Form meat into 3 tablespoon-sized patties (forming approximately and transfer to a plate.
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15
Preheat a grill, griddle pan or large nonstick skillet over medium heat.
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16
Spray both sides of the turkey patties with a nonstick spray and cook until brown on each side and cooked through completely, about 78 minutes per side.
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17
Use a meat thermometer to check for proper doneness.
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18
Remove from heat.
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19
Assemble sliders by placing each patty on a roll.
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20
Top with pepperoni slices, a drizzle of queso cheese and a dollop of bacon jam.
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21
Garnish with fresh cilantro leaves and serve immediately.
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22
Enjoy!
