There is no better way to top a burger than with Bacon Jam. And this Bacon Jam has all the flavor to take burgers to the next level.
This recipe is made on the BBQ but it can also be cooked on a stove top.
Some recipes call for water as the liquid. In this recipe, beer is used as the liquid with beef stock which adds a different flavor to the jam. The beer I use for this recipe is usually Pabst Blue Ribbon but any beer you have on hand will work. Non-alcoholic beer could be used, although I have tried it with non-alcoholic beer.
Bacon Jam can also added as a compliment to a charcuterie board. Or to top a cracker with cheese. It can be mixed with melted cheese to top nachos or tacos. There are many different ways you can use this jam.
4 pounds of apple wood smoked bacon
2 lg white onions, chopped
8 cloves of garlic, minced
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
2 Tbsp cumin
1 Tbsp cayenne pepper
1 Tbsp black pepper
2 cans of beer (355 ml each)
3-4 cups beef stock
Heat BBQ to medium heat, (aim for 350°F).
Chop bacon and add to a large heavy bottom pot. Cook over medium heat until browned. Remove bacon and set aside. Leave about 3 Tbsp of the bacon fat in the pot, and do not scrape the bottom of the pot.
Add chopped onions, minced garlic and 1 can of beer to the pot and cook until onions are softened and translucent , stirring and scraping the bottom of the pan to release any small bits of bacon on the bottom.
Add brown sugar, apple cider vinegar, spices and continue cooking until the onions are caramelized.
Add the bacon back to the pot with the second can of beer and enough stock to just cover the bacon.
Simmer on low heat (about 250°F), stirring often, adding stock when needed. There should always be some liquid in the pot to avoid burning.
Continue simmering until the mixture forms a jam like consistency.
Store bacon jam in mason jars in the fridge.
The jam can be reheated in the microwave or brought to room temperature before topping burgers.