loading

Caramelized Teriyaki Bacon ... for putting on burgers

FeaturedContest Winner
Picture of Caramelized Teriyaki Bacon ... for putting on burgers
November 2010 037.JPG
November 2010 042.JPG
November 2010 037.JPG
First chose a nice slab of bacon with plenty of meat on it.  Be picky.  It does work better if you use a ''thick cut'' bacon.   Preheat your oven to 375 degrees Fahrenheit.
 
Remove these adsRemove these ads by Signing Up

Step 1: Prep your baking pan and rack

Picture of Prep your baking pan and rack
Line a baking sheet with foil. Spray your rack with olive oil spray  - or canola spray --  on both sides of rack. You wil throw away the foil so no need to spray it. If you don't use foil, you will have caramelized sugar forever stuck to your pan !

Step 2: Begin your flavor layering.

Picture of Begin your flavor layering.
Begin preparing your bacon flavor layering by dipping the bacon in sauce.  I used Kikoman's Low Sodium Teriyaki sauce to flavor the bacon.
.

Step 3: Brown sugar.

Picture of Brown sugar.
Ordinary light brown sugar is used in this recipe. 
Break up the lumps, if any, with a whisk or a pastry cutter or a fork. I started with about 1 1/2 cups of brown sugar, but I did add some more later so it is really about 2 cups that you need for this recipe.

Step 4: Pour sauce in bowl.

Picture of Pour sauce in bowl.
Pour some teriyaki sauce in bowl. I started with about 3/4 cup... but I didn't actually measure it.  You can always add more to your bowl, if you need it.

Step 5: Thick Bacon

Picture of Thick Bacon
Meaty, thick-cut sliced bacon, like this package here, works GREAT. 

Step 6: Cut the bacon...

Picture of Cut the bacon...
Pull out 6 or 7 slices. Using kitchen shears, cut slices in half. Why ? Because that will make them the correct size to lay on your hamburger or sandwich later on when finished. 

Step 7: Assembly Line...

Picture of Assembly Line...
Assembly line: Teriyaki sauce, brown sugar, then on to rack.

Step 8: Time to DUNK

Picture of Time to DUNK
First, dunk each slab of bacon into your teriyaki sauce to coat both sides.   Coat it well for really good flavor.

Step 9: Dredge in brown sugar

Picture of Dredge in brown sugar
November 2010 047.JPG
Next, dredge the sauce-coated bacon piece in your brow sugar.  Flip and coat both sides. 

Step 10: Place on rack

Picture of Place on rack
Place your sugar-coated bacon pieces on your sprayed rack.   Be SURE you sprayed your rack with canola oil or some sort of non-stick spray, other wise your bacon may become stuck to it permanently .  

Step 11: Fill up rack

Picture of Fill up rack
Fill up the rack with coated bacon pieces. 
(... lots of reflection going on in this photo from the over head light, the foil,  and the camera flash.. almost looks like the side of my pan has flames going, but it does not. ) 

Step 12: Food Safety

Picture of Food Safety
Properly wrap and store the rest of your bacon in the refrigerator.  We both know that thick bacon is not cheaply priced, so treat the remainder like it is gold and store it properly so you can repeat this recipe next week for your buddies.  After you've told them how delicious this is and that YOU made it, you know they will be wanting you to make some for them too.   

Step 13: Into the Oven...

Picture of Into the Oven...
November 2010 052.JPG
Baking and caramelizing in the oven. Cook for at least 20 minutes, then take out, turn over, and put back in for another 12 to 15 minutes.  YES, this takes a LOT of time. No wonder the burger shoppes charge an arm and a leg $ for this on your burger. LOL

Step 14: Yummy

Picture of Yummy
Holy Cow that looks GOOD !!  YUMMY !!

Step 15: Out of the Oven ...

Picture of Out of the Oven ...
Out of the oven. Cooled on rack for a little bit, then transfered to a glass plate that I lightly sprayed with the olive oil cooking spray. Let bacon cool.
However, if it still does not look "done'' then by all means put it back into the oven until it does get "done'' .. it should "crisp up" as it cools if properly cooked.

Step 16: Plate of Caramelized Teriyaki Bacon

Picture of Plate of Caramelized Teriyaki Bacon
WOW, does that look GOOD !!   This is now ready to add to your burger or sandwich, or eaten plain.   We put our Caramelized Teriyaki Bacon on grilled turkey burgers with pineapple slices and red onions, all on a whole wheat bun.  YUMMM-O !!  
JimRhino4 years ago
I've never tried it with the Teriyaki...sounds really good!

On the Competition BBQ Circuit, we do the brown sugar and spice rub on bacon, smoke until done, and call it Pig Candy. :)

Carpe 'Que,
Jim Rhino
suayres4 years ago
To REALLY kick up the flavor, you could use granulated maple sugar. Spendy, but delicious!
This is awsome!!, after reading this I noticed i'm now really starving, gonna go cook some caramelised BACON!!!
maddirk4 years ago
Hi, lovely bacon ! What temperature do you put the oven on ?
As stated in the first step of the process, 375* F.
shags14 years ago
Candied Bacon? Yes, please!
SpagoPizza4 years ago
This sounds really delicious !
vermilk4 years ago
Can the bacon be stored for later use? How long will it last before it has to be eaten? Looks delicious!!!!
MsJaxFla4 years ago
Oh, I am starving. Why oh why do I open this site to food everytime? I always find the most amazing recipes on here and this one is a favorite now. I can not wait to try it......... well guess I will, since my car won't start (hoping just the battery). Sigh............
Dude/dudette, this tastes so good it should be illegal
Quick question, how do you make sure there's enough left over for your sandwiches? :D

Looks delicious! I will definitely have to try this out some time.
ELF4 years ago
I HAVE to nerd out here, so please don't take it as a correction, but more as an information :P

It's not a caramelization, it's called the maillard reaction, and is a reaction between the amino acids in the bacon, and the sugars you add.

It's the same reaction that happens on baked goods with a golden crust, where the reaction can be between the gluten/proteins in the flour, or the eggwash, and the starch.

Pretzels are often boiled in a sodabath before baking, which makes the surface of the bread more reactive to the process, because of soda's alkaline properties.

So you can speed up the maillard reaction even more with baking soda, but not so often you really need to :)
just1rick4 years ago
Wow looks delicious
ehudwill4 years ago
You just blew my mind. Well done.
scoochmaroo4 years ago
Yes, I love teriyaki pineapple burgers, but I've never tried them with bacon!