Smoked Bacon Caramelized Onion Burger Sauce

Elevate your burgers with this sweet and smoky caramelized onion and bacon jam, a signature topping that adds intense depth to every bite.

Ingredients

• 500 g white onions
• 5 slices smoked bacon
• 30 g unsalted butter
• 10 g freshly ground black pepper

Instructions

1. 1Wash the onions

   

   Take a sufficient amount of fresh white onions and place them into a stainless steel basin filled with clean water. Thoroughly wash the onions to remove any dirt or debris from the skins before processing.

   Tip: Cleaning the onions thoroughly at the start ensures a sanitary base for your sauce.
2. 2Slice the onions

   

   Using a rotary slicer, cut the cleaned white onions into uniform, thin shreds. Ensure the slices are consistent to help them caramelize evenly during the cooking process.

   Tip: A rotary slicer makes quick work of large quantities of onions, providing consistent thickness.
3. 3Prepare the bacon

   

   Take five slices of smoked bacon and cut them into small, manageable pieces on a wooden cutting board. These pieces will be rendered to add flavor and fat to the caramelized onions.

   Tip: Cutting the bacon into small pieces helps them crisp up faster and distribute their fat evenly.
4. 4Grease the griddle

   

   Heat your griddle to 170 degrees Celsius. Once heated, take a block of butter and rub it over the surface of the griddle to create a flavorful cooking base.

   Tip: Using butter instead of oil adds a rich, creamy flavor that complements the sweetness of the onions.
5. 5Fry the bacon

   

   Pour the prepared bacon pieces onto the buttered griddle. Stir-fry the bacon until the fat begins to render, creating a savory base that will enhance the aroma and flavor of the onions.

   Tip: Rendering the bacon fat properly is key to achieving that deep, smoky flavor.
6. 6Render the bacon fat

   

   Use a spatula to continuously stir-fry the bacon pieces on the griddle. Continue until the fat is fully released and the bacon is crispy, preparing the griddle for the onions.

   Tip: Keep the bacon moving to ensure even browning without burning.
7. 7Add the sliced onions

   

   Pour the freshly sliced raw white onions directly onto the hot griddle alongside the cooked bacon. The onions will begin to cook in the rendered bacon fat and melted butter, absorbing the rich, savory aromas.

   Tip: Keep the heat steady at around 170 degrees Celsius so the onions cook evenly without burning too quickly.
8. 8Stir-fry onions and bacon

   

   Continuously toss and stir the mixture of onions and bacon across the griddle surface. As steam rises, the onions will soften, release their moisture, and begin to integrate with the crispy bacon pieces.

   Tip: Use a wide spatula to spread the onions thinly across the griddle to ensure even cooking.
9. 9Season with black pepper

   

   Add 10 grams of freshly ground black pepper using a wooden peppermill directly over the softening onions on the griddle. Continue to stir-fry to distribute the pepper evenly throughout the mixture.

   Tip: Freshly cracked black pepper delivers a much stronger aroma and punchy flavor than pre-ground pepper.
10. 10Caramelize the onions

    

    Vigorously stir-fry the onions as they develop a deep, soft, and dark caramel-brown color. This intense heat and constant motion draw out the natural sweetness of the onions, transforming them into a rich sauce consistency.

    Tip: If the onions look too dry, you can add a tiny splash of water to help deglaze the griddle and evenly distribute the brown caramelization.
11. 11Transfer and store

    

    Using metal spatulas, scoop the fully cooked, dark brown caramelized onions off the hot griddle and transfer them safely into a clean metal container. Your delicious caramelized onion burger sauce is now ready to use.

    Tip: Let the mixture cool down completely before sealing the container if you plan to store it in the refrigerator.

Storage & Reheating

Burn It Off

Frequently Asked Questions