The best Bacon Jam recipe for burgers and so much more
Stop your search right here as this is the most delicious bacon jam recipe for burgers you could find. Smokey bacon lardons fried to crispy perfection, combined with caramelised onions and a rich BBQ sauce. No complicated ingredients or cooking techniques are required to make a batch of this addictive sweet and salty Bacon Jam with BBQ Sauce.
How to eat Bacon Jam with BBQ Sauce
- Layer it onto beef, chicken or pork burgers
- Used as a sauce in pulled pork sandwiches, wraps, tacos or burgers
- Served as a side to steak or sausages
- Used on fresh or toasted sandwiches
- Served alongside other sauces for breakfast and brunch dishes
- Mixed with olive oil to produce a vinaigrette used on salads
- Served with waffles or pancakes and eggs
How to make bacon jam
Making bacon jam is easy – simply fry bacon, caramelise onions, add the remaining ingredients and slowly cook down. The sugar works its magic along with vinegar and tomato sauce, forming the all-important sticky jam taste and texture. For the full cooking instructions scroll down to the recipe.
Bacon Jam Ingredients
- Smoked bacon lardons
- White onions, diced into small pieces
- Minced garlic
- Dried thyme
- Smoked paprika
- Raw cup sugar
- Apple cider vinegar
- Chilli powder (optional)
- Water
- Tomato ketchup
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
Bacon jam recipe for burgers
Bacon Jam is widely linked to American-style burgers and offers the perfect sweet and savory sauce to compliment juicy beef, chicken or pork. It can be combined with other sauces such as hot sauce, mayo or The Ultimate Burger Sauce Recipe used in this delicious recipe featured on flaevor.com, the Bacon Jam Cheeseburger (photo below)
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PrintBacon Jam with BBQ Sauce
Salty, tangy and a touch of sweet in this delicious bacon and bbq jam. Perfect for burgers, fresh and grilled sandwiches or served as a side sauce to meat, fish and vegetables.
- Total Time: 45 Minutes
- Yield: 2 cups 1x
- Category: Sauce
Ingredients
- 300g smoked bacon lardons
- 2 large white onions, diced into small pieces
- 6 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp smoked paprika
- 1/4 cup raw sugar
- ¼ cup apple cider vinegar
- ½ tsp chilli powder (optional)
- 180ml water
- 180ml tomato ketchup
- Sea salt flakes (preferably Maldon)
- 1/2 tsp freshly ground black pepper
Instructions
- Heat some oil in a nonstick frying pan and fry bacon lardons over medium heat until crispy.
- Add the onions and garlic and cook in the bacon fat until soft and caramalised. They should be nicely browned and a little sticky. If you need to add a little more oil then do so.
- Add the sugar, thyme, smoked paprika and chilli powder if using. Cook for a couple of minutes so the sugar starts to melt and caramelise. Next, add apple cider vinegar and continue to cook until the vinegar reduces and no obvious liquid remains (but don’t overcook so the ingredients become dry).
- Finally, add water and ketchup and over low heat cook down for 5 – 10 minutes or until the mixture reaches a jam-like consistency, checking and stirring now and then to ensure it doesn’t burn or become dry.
- To finish: Add a pinch of salt and the freshly ground pepper. Taste and season with more salt if necessary.
- When cool, transfer to an airtight jar and refrigerate overnight before use. This will allow the flavours to meld and produce a wonderful flavour. The jam will keep in the fridge for up to 1 week.
Notes
Substitutes: Sugar can be substituted with Maple Syrup.
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