The perfect match – sticky maple bacon is an ideal addition to crisp waffles. Make ahead and freeze or to have on hand.
Maple Bacon Waffles Ingredients: (for 3 waffles, serves 6) 2 cups waffle mix (plus water & oil, as directed) 1/2 pound of bacon 1/4 cup brown sugar 1/4 cup maple syrup 1 teaspoon red wine vinegar
Directions: Chop and fry the bacon until crisp draining the grease but reserving a teaspoon or two. Add the sugar and syrup stirring over low heat until sticky.
Mix the waffle batter adding in the reserved bacon drippings. Heat the waffle iron and fill halfway and spoon some bacon jam on top.
Top with remaining batter and cook the waffle. Serve with syrup and enjoy!
These are so good and perfect to make ahead of time and freeze. They are so flavorful that I enjoy them on-the-go without any syrup. These savory waffles with sausage, egg & cheese are a favorite too!
{originally published in 2017 and updated in 2022}The twists on deviled eggs are endless. I whipped up these bacon ranch deviled eggs the first time for a holiday party. The hostess has a revolving door of party-goers, kiddos, and lots … Continue reading →
Happy Birthday Mr J! The birthday burger was belated and became doubled up with Father’s Day – our guy is such a trooper. We were all about the toppings this year – bacon jam and parmesan peppercorn dressing! These beauties had lots of melty cheese and brioche rolls.
Bacon jam is delicious and definitely worth it. In a pinch, 3 parts crumbled bacon finely chopped + 1 part apple cider vinegar + 1 part maple syrup is a great quick fix.
Burgers with Bacon Jam & Parmesan Peppercorn Dressing Ingredients: (for 4 burgers) 1 pound ground meat 4 tablespoons bacon jam (that’s ~1/3 of what the batch above makes) 2 tablespoons mayo 1 tablespoon sour cream 1-2 teaspoons milk 2 teaspoons grated Parmesan cheese 1/2 teaspoon black pepper sprinkle of salt sprinkle of garlic powder 4-6 slices of cheese 4 brioche buns arugula
Directions: Make the bacon jam ahead of time. Form the burger patties and preheat the grill. For the dressing, mix together the mayo, sour cream, some of the milk (adding more if needed later), parmesan cheese, pepper, salt, and garlic powder. Add remaining milk if you find it too thick (think: spreadable not quite like dressing). Cook the burgers to your preference – we did some ground beef, some ground pork. Top with lots of cheese and let that melt. Assemble the burgers with a smear of parmesan peppercorn dressing on each bun half, arugula, the burger and top with bacon jam.
Enjoy!
I loved this combo. The bacon jam is complex – sweet and a tiny tang and the coffee and red wine adds some serious depth. The parm peppercorn dressing is so much better than the jar. I liked making a small amount – and will do so again another time – it would be delightful on a turkey sandwich!
The Historical Timeline of the Birthday Burgers: 2021 it was a Waffle Breakfast Burger with ground sausage in the patty, maple aoli, and melted gouda. 2020 it was a BLT burger with ground bacon IN the burger and tomato jam 2019 it was a Manchego Burger with manchego, quince jam, and arugula 2018 it was a Garlic Lovers Burger with garlic butter, chips, garlic aoli and white cheddar. 2017 it was an Ultimate Mexican Burger with queso, guac, and beans. 2016 it was a Mac & Cheese Stuffed Burger topped with bacon, onions, and tomato. 2015 it was a Picnic Burger with slaw & potato sticks 2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll 2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach 2012 it was a Bacon Wrapped Burger – enough said 2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese