Bacon and Blue Cheese Sliders with Pear Ketchup

Day PartLunch
Menu PartEntree
Cuisine TypeAmerican

Chef John Therres
Renaissance M Street Hotel
Washington, D.C.

Housemade condiments are trending as a way to differentiate burgers. At the Renaissance M Street Hotel in Washington, D.C., chef Therres takes sliders to the next level by swapping out the expected tomato ketchup for a scratch-made sweet-sour pear ketchup. Instead of using beef for the patties, the kitchen grinds thick-cut bacon and combines the mixture with blue cheese.


Pear ketchup
2 tbsp. clarified butter or vegetable oil
½ cup diced sweet onion (such as Vidalia or Walla Walla)
4 Anjou pears, peeled, cored and diced
2 cups apple cider or clear apple juice
¼ to ½ cup apple cider vinegar
¼ tsp. ground white pepper
Kosher salt, to taste

3 lb. thick-cut bacon slices
¾ cup crumbled blue cheese
24 small soft rolls, preferably brioche, lightly toasted or grilled


1. Prepare pear ketchup: in large, nonreactive skillet over medium heat, warm butter or oil. Add onions; cook until translucent. Add pears; stir to coat evenly with mixture.
2. Stir in apple cider or juice; reduce heat to low and simmer gently until liquid is almost completely absorbed. Set aside to cool.
3. Puree mixture until smooth. Add cider vinegar, 2 tablespoons at a time, tasting after each addition. Stop when ketchup is tangy enough to balance bacon and cheese.
4. Prepare sliders: Stack bacon slices together and cut each slab into large chunks. Refrigerate or freeze chunks until very firm.
5. Using a meat grinder fitted with fine plate or food processor, chop bacon. It should remain uniform and resemble ground beef but not be mushy.
6. Add blue cheese; form mixture into 24 (2-inch) patties. Chill well until ready to cook.
7. Grill burgers in batches in large cast iron pan, or bake in 350 F oven to an internal temperature of 170 F. To serve, spread ketchup on tops of rolls and place sliders on roll bottoms.

Photo courtesy of USA Pears

Latest Recipes

View More