This Juicy Bacon Jam Burger will blow your mind!

I’m a huge fan of a good burger (note the dozen or so burger recipes on my site!) and the tangy-sweet bite of bacon jam goes so well in a burger with melty cheese and juicy beef.

Bacon jam (and these burgers) aren’t hard to make either! I’ll show you everything you need to know and these will be you go-to burgers all grilling season long.

What is bacon jam?

If you're not familiar, bacon jam is a combination of bacon and caramelized onions in a tangy sweet sauce. It's a . . . spiritual experience. And thankfully it's easy to make and I've got a recipe right here for you: Bacon Onion Jam.

It comes together in about 30-ish min with just a handful of ingredients. Use it on burgers, grilled meats, and use it to make the best grilled cheese of your life. (I'm not exaggerating.)

Bacon Jam Burger Recipe Ingredients

• Ground beef: Any kind will do. We're making our own patties here.
• Steak seasoning: I like to make my own Homemade Steak Seasoning, but just use your favorite kind or an all-purpose BBQ rub.
• Worcestershire Sauce
• Cheese of your choice: for this recipe I like smoked gouda or another type of smoked cheese. Munster works well, too, an melts nicely.
• A batch of Bacon Jam: Make this earlier in the day or up to 4-5 days in advance. If it's chilled you'll have to warm it up a little since the bacon drippings will make the bacon jam firm up when chilled.
• Buns and other burger fixings: We're obsessed with this Burger Sauce. It add a creamy element to these burgers!

How to make a Bacon Burger

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers.
2. Heat up your grill or griddle. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook the burgers until they're as done as you prefer.
3. Add cheese during the last couple minutes of grilling as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns.

Bacon Hamburger variations

• Make it spicy: Add some diced jalapeño to your bacon jam and a few pinches of cayenne to your ground beef to give these burgers a little kick.
• Switch up the meat: Use ground chicken, pork, turkey, or a combination of them for a different type of burger.
• Low carb style: Swap out the bun for a lettuce wrap. Or turn this into a "burger salad" situation over a pile of salad greens and a drizzle of burger sauce. (YUM.)
• Smoke it: Add an extra smoky component by making Smoked Burgers on your pellet grill or smoker!

Bacon Jam Burger Recipe Tips

1. If you’ve made the bacon jam ahead of time it has most likely congealed a bit. Set the container in the sun or next to the grill so it can loosen up before you use it. Or put it on your burger a minute or two earlier so it has time to soften.
2. Don’t overcook your burgers! Even bacon jam can’t save a dry, overcooked burger patty.
3. Don’t add your cheese too early. I’d recommend adding the cheese and bacon jam at the same time – the last 1-2 minutes of cooking.
4. Make your bacon jam ahead of time! It stays good in the fridge for a couple of weeks.

How to Serve A Bacon Jam Burger

These burgers are great on their own or with any of the variations above. If you're looking for side dishes, these are some of my easy recipes that would work really well with these burgers:

Best Sweet Potato Fries

Instant Pot Potato Salad

Sweet Kale Salad

Avocado Lettuce Salad

Storing Leftover Bacon Burgers

If you happen to have leftovers, store any cooked patties in a lidded container in the fridge for up to 3 days.

I highly recommend reheating theses patties in a lidded skillet over medium high heat with a few tablespoons of water added so they don't dry out.

More Delicious Burger Recipes on Perry's Plate

Smoked Burgers

Jalapeno Burgers (smash burger style)

Mushroom Burgers

Goat Cheese Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Bacon Hamburger

Yield: 6 burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Bacon cheeseburgers are the bomb, but may I suggest an upgrade? If you've been around for a while you know that I like to take familiar recipes and twist them a little. (Or a lot.) This time I took a bacon cheeseburger and swapped out regular bacon for... bacon jam. The result? You're new favorite burger.

Print

Ingredients

• 2 pounds ground beef
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon steak seasoning
• 1 batch of Bacon Jam
• 6 slices of cheese
• Buns and other burger fixings

Instructions

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers. Each patty should be roughly ⅓ of a pound.
2. Heat up your grill or griddle to high heat. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook or grill the burgers until they're as done as you prefer, flipping them a couple times.
3. Add cheese during the last couple minutes of cooking as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns with any other toppings you prefer.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 669Total Fat 42gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 19gCholesterol 188mgSodium 883mgCarbohydrates 13gFiber 0gSugar 1gProtein 56g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Burgers appeared first on Perry's Plate.

This sweet-tangy mixture of bacon and caramelized onions is easy to prep. The hardest part is waiting for the bacon to render and the onions to soften and caramelized into bits of sweetness.

What is Bacon Jam?

Bacon jam is a combination of deeply caramelized onions, crispy bacon, and a sweet-tangy sauce. Sometimes it's called bacon marmalade. It's not like traditional fruit jams.

Why You'll Love This Bacon Onion Jam Recipe

The fact this bacon jam stays good for a couple of weeks means you can make a big batch and use it over and over! It doubles well and you can even freeze it.

This sweet-tangy mixture of bacon and caramelized onions takes a bit of time, but is easy to prep. The hardest part is waiting for the bacon to render and the onions to soften and caramelized into bits of sweetness.

Bacon Onion Jam Recipe Ingredients

• Bacon
• Yellow or sweet onions
• Jalapeno (optional)
• Maple syrup, brown sugar, or coconut sugar
• Red wine vinegar

How to Make Homemade Bacon Jam

1. Cook all of the bacon until it's as crisp as you like. Remove the bacon and most of the bacon drippings.
2. Add the onion and jalapeño to the skillet and cook until the onions are deep golden brown.
3. To the skillet add the sweetener, vinegar, and some water. Bring to a boil and simmer until most of the liquid has cooked off leaving a thicker syrup-like coating.
4. Stir the crispy bacon bacon into the skillet. Serve!

How to Use Bacon Onion Jam

Here are a few ideas to use this delicious sweet-tangy condiment!

• Add it to a burger
• Put it in a sandwich or a grilled cheese
• Combine it with some cream cheese for a tasty dip
• Add it to a baked potato
• Stir it into potato or pasta salad

Bacon Jam Recipe Variations

Make it spicy: Add a jalapeño or two to give it a little kick.

Change up the sweetener: Use brown sugar or honey for a slightly different sweet flavor profile.

Change up the vinegar: Try using balsamic vinegar for a richer flavor.

How to Store Onion Bacon Jam

When you're ready to store it, transfer it to a lidded container and store chilled. Bacon jam will last up to 10 days stored chilled in the refrigerator.

When you pull it out to use it again you'll notice that the bit of bacon drippings in the mixture will have firmed up, leaving it thicker and clumpy. Pop it in the microwave for a few seconds to warm it up and you'll have the original consistency back.

Bacon Onion Jam Recipe FAQs

See these grilled cheese sandwiches?

I made the one on the left with smoked gouda. Then I overcooked one side because I was distracted with my phone. (oops) Still delicious.

But.

Steve came home and made himself another one with muenster which looked WAAAAY better than mine and had a pretty wicked cheese pull coming out of his mouth.

Guys, I literally pulled the sandwich from his hand and said, "Can I borrow this for a second?" as I went into the other room and snapped some pics.

The End.

More Recipes with Bacon on Perrys' Plate

Are you a bacon lover like I am? You might like one of these other recipes featuring bacon!

Easy Bacon-Fried Green Beans

Caramelized Cabbage and Bacon

Bacon Cobb Lettuce Wraps

Avocado Bacon Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Bacon Jam

Yield: About 1.5 cups

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Bacon jam is my new favorite condiment! That sweet-tangy mixture of bacon and caramelized onions is easy to make and my new favorite way to jazz up burgers, grilled cheese, and lots of other things!

Print

Ingredients

• 1 pound uncooked bacon, cut into small strips
• 2 medium yellow onions, peeled and diced small
• Sea Salt
• 1 jalapeno, seeded, and diced (optional)
• ½ cup red wine vinegar
• ½ cup pure maple syrup

Instructions

1. Heat a large skillet to medium high heat. Add the sliced bacon and cook, stirring frequently, until the bacon is crispy.
2. Remove the pan from the heat. Use a slotted spoon to remove the bacon from the pan. Drain all but about 3 Tablespoons of the bacon drippings from the skillet. Set the bacon aside for now.
3. Return the skillet to medium high heat and add the onion and jalapeno. Cook, stirring often, until the onions have dark golden brown spots, about 10-12 minutes. You'll want them to have a lot of color on them.
4. To the skillet, add the vinegar, maple syrup, and 1 cup of water. Bring to a boil and cook on medium high heat for about 10 minutes or until most of the liquid has cooked off. The mixture should be somewhat thick and a spatula ran down the center of the pan should remain clear for a few seconds.
5. Stir the crispy bacon into the mixture. Remove it from the heat and let it cool. Transfer it to a serving dish or a lidded container for chilled storage. Bacon jam should keep for up to a week.

Notes

1. If your bacon comes in 12-ounce or 1.25 lb packages, it's fine to use either one. I've used all three amounts and the bacon jam comes out great either way. You'll just have more grease to drain with a larger amount of bacon.
2. Jalapeno is optional. If you want to add a spicy bite to this, leave some the seeds in.
3. I like maple syrup in this, but brown sugar and coconut sugar works well, too.

Nutrition Information

Yield 6 Serving Size ¼ cup
Amount Per Serving Calories 404Total Fat 30gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 50mgSodium 603mgCarbohydrates 22gFiber 1gSugar 19gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Onion Jam Recipe appeared first on Perry's Plate.

Why You'll Love This Butternut Sweet Potato Soup

I use my favorite roast-dump-blend method for blended soups. If you have an immersion blender, you’ll love how quickly this comes together!

This gorgeously orange soup is filled with southwest flavors and a fun toasted corn & bacon garnish, too. And I throw avocados in there because… avocados + bacon = <3.

Butternut Squash Sweet Potato Soup Ingredients

• Butternut Squash - I HIGHLY recommend you buy a package of pre-cut butternut squash. It'll save you lots of time. Those don't have a long shelf life though, so try to use it within 4-5 days.
• Sweet Potatoes - I like orange-colored "yams". (P.S. "Yams" are just orange sweet potatoes. It's a long story, but they aren't actually yams, despite being labeled as such in every grocery store.)
• Onions
• Garlic
• Spices (smoked paprika, cumin, cayenne, salt)
• Heat-Safe Oil - Use a high smoke point oil such as avocado oil or coconut oil.
• Chicken Broth - You could make this a vegetarian/vegan soup by using vegetable broth, swapping out the heavy cream for coconut cream, and omitting the bacon.
• Heavy Cream - Use coconut cream to make it dairy free.
• Lime
• Garnishes - Frozen corn, bacon, and avocado

How to Make Sweet Potato Butternut Squash Soup

1. Roast butternut squash, sweet potatoes, onion, and garlic with spices at 425 for 35-45 min until cooked through and caramelized around the edges.
2. Meanwhile, make the garnish by cooking the chopped bacon and frozen corn in a skillet until bacon is crisp and corn is toasted.
3. Transfer roasted vegetables to a big soup pot and add the chicken broth. Simmer for a few minutes, then blend.
4. Stir in the cream and juice from the lime.
5. Serve with some toasted corn & bacon and a few avocado slices.

How do you cut butternut squash for soup?

If you can't find pre-cut butternut squash, you'll have to cube a whole butternut squash. Here's what you do:

1. Make sure your knife is extra sharp.
2. Cut the stem end off the squash. Then cut the butternut squash in half where the bulbous half meets the straight half.
3. Peel both sections. Then slice the straight half into long planks and then into 1-2 inch cubes.
4. Slice the other section in half, scoop out the seeds, then slice into 1-inch strips and then cube them as well.

Butternut and Sweet Potato Soup Tips

• Use pre-cut butternut squash. I mean... that's the BEST tip for ensuring this recipe goes smoothly and quickly.
• Make sure to roast the vegetables well. If they aren't cooked until they're completely soft your soup won't be very smooth.
• Prep the corn & bacon while the vegetables are roasting to save time.
• Use an immersion blender (if you have one) for easy soup blending. Otherwise you'll need to do it in batches using a countertop blender.
• If you'd like it spicier, bump up the cayenne measurement or add some hot sauce to your bowl when you eat it. It's not particularly spicy as is. My kids ate it with no issues.

What to Serve With Butternut Sweet Potato Soup

This soup actually stands well on its own as a full meal, but if you want to serve it alongside something else, here are a few ideas:

My Avocado Green Salad has bacon and Parmesan shavings with a tangy avocado dressing and would carry the bacon-avocado theme well!

To keep things simple, make a batch of my Southwest Cabbage Slaw -- just shredded cabbage dressed in a simple lime vinaigrette. It goes with so many things!

Make some Homemade Pico de Gallo and Homemade Guacamole and serve with some tortilla chips!

How to Store Sweet Potato Butternut Squash Soup

Chilled: When the soup cools to room temperature, transfer it to a lidded container and store in the fridge for up to 5 days.

Frozen: This soup freezes beautifully! Transfer it (once it reaches room temperature) to a lidded freezer-safe container. I love and use these Deli Containers on Amazon all the time for freezing soups and broth.

Butternut Squash Sweet Potato Soup FAQS

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Butternut Sweet Potato Soup

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This isn't just a regular butternut squash soup recipe. Butternut squash and sweet potatoes come together in an unexpected (but easy!) soup with southwest flavors and a fun little garnish. I've got a few pro tips to make this blended soup silky smooth and easy enough for a weeknight!

Print

Ingredients

• 2 pound peeled and cubed butternut squash
• 1 ½ pounds sweet potatoes, cubed (about 2 medium)
• 1 medium onion
• 3 garlic cloves, peeled
• 1 Tablespoon smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon ground cayenne
• 2 Tablespoons avocado oil
• 1 ½ quarts chicken broth
• ½ cup heavy cream
• Juice from 1 lime (2-3 Tablespoons)

For the Garnish:

Toggle ingredient group

• 1 12-ounce package of uncooked bacon
• 2 cups frozen corn
• Sliced Avocado

Instructions

1. Preheat oven to 425F degrees. Prepare a large rimmed baking sheet with nonstick spray or a sheet of parchment paper.
2. Place the squash and sweet potatoes on the baking sheet. Peel and cut the onion into large chunks and add it to the baking sheet. Add the garlic cloves and spices to the pan on top of the vegetables. Drizzle the oil over top.
3. Use your hands to coat everything in the spices well. Roast on a lower oven rack for 35-45 minutes, flipping things around every 10-15 minutes until the squash and potatoes are very soft and have caramelized edges.
4. While the vegetables are roasting, chop the bacon and cook it in a large skillet with the corn for 15-20 minutes until the bacon has crisped up and the corn has toasty brown spots. Use a slotted spoon to transfer it to a paper towel lined bowl or plate. Set aside.
5. When the vegetables are finished roasting, transfer them to a large soup pot. Add the 5 cups of the chicken broth and bring to a boil. Simmer for about 5 minutes.
6. Remove the soup from the heat, blend with an immersion blender until completely smooth. Stir in the heavy cream and the lime juice. If you'd like the soup a little thinner, add the remaining cup of chicken broth gradually until you reach the right consistency.
7. Taste, adding more salt or lime juice if you think it needs it.
8. Serve with a few spoonfuls of the toasted corn and bacon and a few avocado slices.

Recommended Products

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• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 462Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 49mgSodium 1149mgCarbohydrates 40gFiber 8gSugar 11gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Sweet Potato Butternut Squash Soup appeared first on Perry's Plate.

You can easily make it Whole30 friendly by using plain roasted nuts and compliant bacon! Or swap out the bacon for some grilled chicken or another type of protein to keep it flexible.

Balsamic Strawberry Salad

This Balsamic Strawberry Cobb Salad offers a refreshing twist on traditional Cobb with its mix of fresh strawberries, bacon and crunchy walnuts, all drizzled with a homemade balsamic vinaigrette. Perfect for a light lunch or as a flavorful side dish, this salad is the perfect balance of sweet and savory flavors.

Strawberry Balsamic Salad Ingredients

For the Strawberry Salad Recipe

• Bacon
• Romaine hearts or other salad greens
• Hard-cooked eggs
• English cucumber
• Strawberries
• Raw walnuts or pecans
• Maple syrup
• Sea salt

For the Vinaigrette

• Balsamic vinegar
• Dijon mustard
• Sea salt
• Avocado oil or light olive oil

How to Make Strawberry Salad with Balsamic Dressing

1. Slice the bacon into 1-inch pieces and cook them in a large skillet over medium heat, about 20 minutes, until they reach the desired crispness.
2. Meanwhile, prep the lettuce, eggs, cucumbers. Reserve 4 large strawberries (about 5 ounces) and set aside for the dressing.
3. In another, smaller skillet add the nuts and maple syrup and cook them over medium-low heat until most of the maple has cooked off and the nuts are sticky and fragrant. Transfer them to a bowl or plate to cool and sprinkle with a pinch of sea salt.
4. When the bacon is finished, transfer the bits to a paper towel to soak up any excess grease.
5. Make the dressing by blending the reserved strawberries, balsamic vinegar, mustard, and sea salt in a blender or food processor until smooth. Drizzle in the oil while the machine is running. Taste, and add a little extra salt or maybe a ½ teaspoon of honey if your strawberries weren't particularly sweet.
6. Assemble the salads by putting a bed of lettuce in each bowl. Top with sliced cucumbers, eggs, candied nuts, bacon pieces, and sliced strawberries. Drizzle with dressing.

Making Strawberry Salad with Balsamic Dressing in advance

This recipe can easily be prepared in advance! Simply gather your ingredients and prepare up to step 5. Assemble just before serving, or let everyone assemble their own salads!

Make this Balsamic Strawberry Salad Your Own

To make this Whole30 friendly, don't use maple syrup in the nuts. Just toast them in a dry pan until they're fragrant (be careful, though, because they burn quickly). If you need to sweeten the dressing, use a little Date Paste or an extra strawberry. Also, be sure that your bacon is compliant.

Nuts and seeds - You could use almonds, pumpkin seeds, sunflower seeds, or even flax seeds. Go wild!

Grains - add a base of quinoa or bulgar wheat.

Avocado would be an amazing addition here!

What to Serve with Strawberry Balsamic Salad

This salad contains everything you need for it to be a main meal, or a refreshing side dish.

How to Store the Best Strawberry Salad

This salad is best stored with the ingredients separated to avoid slimy salad greens and strawberries. Store the strawberries, bacon, dressing and greens in airtight containers, chilled, for 4-5 days.
The nuts can be stored in an airtight container at room temperature.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Recipe for Strawberry Salad

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

This is a fun twist on a cobb salad with sweet strawberries, toasted walnuts and strawberry-balsamic dressing! It's paleo and Whole30 friendly, too.

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Ingredients

For the salad:

Toggle ingredient group

• 10-12 ounce package of uncooked bacon (nitrate/nitrite free and pastured, if possible)
• 2-3 heads of Romaine hearts or other salad greens to feed 6 people, trimmed and chopped
• 6 hard-cooked eggs, peeled and quartered
• 1 English cucumber, sliced thinly
• 1 ½ pounds of ripe strawberries, trimmed and sliced or quartered, divided
• 2 cups of whole, raw walnuts or pecans
• 1 tablespoon of pure maple syrup
• Pinch of sea salt

For the dressing: (makes about 1 ½ cups)

Toggle ingredient group

• ½ cup balsamic vinegar
• ½ teaspoon dijon mustard
• ⅛ teaspoon sea salt
• ½ cup avocado oil or light olive oil

Instructions

1. Slice the bacon into 1-inch pieces and cook them in a large skillet over medium heat, about 20 minutes, until they reach the desired crispness.
2. Meanwhile, prep the lettuce, eggs, cucumbers. Reserve 4 large strawberries (about 5 ounces) and set aside for the dressing.
3. In another, smaller skillet add the nuts and maple syrup and cook them over medium-low heat until most of the maple has cooked off and the nuts are sticky and fragrant. Transfer them to a bowl or plate to cool and sprinkle with a pinch of sea salt.
4. When the bacon is finished, transfer the bits to a paper towel to soak up any excess grease.
5. Make the dressing by blending the reserved strawberries, balsamic vinegar, mustard, and sea salt in a blender or food processor until smooth. Drizzle in the oil while the machine is running. Taste, and add a little extra salt or maybe a ½ teaspoon of honey if your strawberries weren't particularly sweet.
6. Assemble the salads by putting a bed of lettuce in each bowl. Top with sliced cucumbers, eggs, candied nuts, bacon pieces, and sliced strawberries. Drizzle with dressing.

Notes

Nat's Note: 1. To make this Whole30 friendly, don't use maple syrup in the nuts. Just toast them in a dry pan until they're fragrant (be careful, though, because they burn quickly). If you need to sweeten the dressing, use a little Date Paste or an extra strawberry. Also, be sure that your bacon is compliant.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Strawberry Salad with Balsamic Dressing appeared first on Perry's Plate.

You know I love me a good salad. I also love bacon. And hard-boiled eggs. And candied nuts. Blackberries are probably my favorite berry, too. Making this salad dressed in maple dijon vinaigrette was a no-brainer when I saw it in Mary Younkin's book, The Weekday Lunches & Breakfasts Cookbook.

I've got the recipe down below as well as a couple of peeks inside Mary's book!

I often get into a breakfast or lunch rut really easily, and I KNOW I'm not the only one. I hear that from you guys, too.

Mary's book, The Weekday Lunches and Breakfasts Cookbook is a fabulous resource to get you thinking about other options for breakfast and dinner. Her book isn't paleo, but she offers gluten-free suggestions for many of her recipes and many are dairy free, too. Or easily adaptable.

So many of the recipes are gorgeous and full of vegetables, too, like this Vegetable Lover's Fried Rice. Just sub cauli rice to make it paleo/low-carb. Making a batch of this over the weekend would make SUPER convenient lunches during the week.

And you wouldn't be quite as tempted to hit the In-N-Out drive through.

Check out this Last Minute Chicken. It totally doesn't look last-minute to me. And it's another make-ahead option to ensure you've got cooked protein to throw into salads and wraps and scrambles during the week.

These recipes can also make some quick weeknight dinners, too. I totally ate this salad for dinner the other night while my kids were eating the leftovers from my photo shoots. Mashed potatoes and teriyaki wings were involved, so they were happy campers.

Grab a copy of Mary's book, The Weeknight Lunches & Breakfasts Cookbook and head over to her website, Barefeet in the Kitchen for more easy, fresh, from-scratch recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Blackberry, Bacon, & Egg Salad with Maple Dijon Vinaigrette

Yield: 1 salad

Prep Time: 30 minutes

Total Time: 30 minutes

This is one of my favorite spring salads -- bacon and blackberries are such a great combination. Make extra hard-boiled eggs and maple dijon vinaigrette so you can make it for easy weekday lunches!

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Ingredients

For the salad:

Toggle ingredient group

• 2-3 cups salad greens
• ¼ cup thinly sliced cucumber
• 2 ounces blackberries
• 1 radish, shaved very thinly
• 2-3 slices crisp bacon, chopped into 1-inch pieces
• 1 hard-boiled egg, chopped
• 1-2 Tablespoon candied walnuts or pecans
• 1 tablespoon shredded very sharp cheddar or Parmesan cheese (optional)

For the vinaigrette:

Toggle ingredient group

• 2 Tablespoons olive oil
• 2 Tablespoons bacon drippings
• 1-2 Tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 Tablespoon fresh lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ⅛ - ¼ teaspoon cayenne pepper

Instructions

1. In a bowl, combine the salad greens, cucumber, blackberries, radish, bacon, egg, nuts, and cheese (if using).
2. In a small jar, combine the ingredients for the vinaigrette, using 1 Tablespoon of maple syrup, and shake well. Taste, and add a little more maple syrup if you'd like it sweeter.
3. Drizzle the salad with the vinaigrette. Toss well.

SaveSave

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Blackberry, Bacon, & Egg Salad with Maple Dijon Vinaigrette appeared first on Perry's Plate.

Bacon makes everything better, right? In this case it adds a deep salty, smoky flavor to your green beans and also provides the fat to sauté them! Multitasking to the max.

You’ll be so glad you have this recipe in your back pocket whether you need an easy side for burgers or you're trying to get your kids to eat something green or you need a no-fuss side for Thanksgiving. It’s got your back.

You'll love this Fried Green Beans Recipe

You've probably noticed fried green beans or fried string beans in the grocery store -- packaged as a crunchy snack.

This recipe isn't about deep frying green beans to the point of making them unrecognizable. (Although commercially fried green beans are pretty tasty. I admit.)

I'm talking about pan-fried green beans here. 

Green Beans and Bacon Recipe Ingredients

• Green beans: Fresh, please! You can get the pre-trimmed ones at the grocery store to save you some prep time.
• Bacon: Whatever kind of pork bacon you prefer works well here. I don’t recommend using turkey bacon since it doesn’t render enough fat to cook the beans.

How to Make Fresh Green Beans With Bacon

1. Slice the bacon into ½-inch pieces. Cook in a large skillet over medium heat until the bacon reaches your desired crispness. Remove the bacon with a slotted spoon and set aside.
2. Drain all but 2-3 Tablespoons of the bacon drippings. Bring the remaining drippings up to medium heat again and add the trimmed and halved green beans. Toss the green beans around occasionally as they cook, 12-15 minutes or until they're crisp-tender and have golden brown spots.
3. Stir the bacon back into the green beans, transfer to a serving bowl and serve.

Fried Green Beans Recipe Variations and Substitutions

You could swap out the green beans for Brussels sprouts, Broccoli, cubed sweet potatoes, cabbage, or cauliflower.

Can I use Frozen Green Beans in this Green Beans With Bacon Recipe?

Yes, you can. You can put them into the pan while they’re still frozen, this will result in a slightly longer cooking time. Be careful not to over cook them and turn them to mush!

Green Beans and Bacon Recipe Serving Suggestions

This would make a great side dish for your Thanksgiving, served alongside Smoked Chicken Breasts or Instant Pot Corned Beef.

How to Store Fresh Green Beans With Bacon

How to reheat Pan Fried Green Beans

I'd recommend throwing them back into a skillet.

They should still have enough cooking fat on them that you don't need to add anymore. Just heat them gently until they're barely reheated. If you cook them too long the green beans won't be so green anymore.

And they'll be mushy.

Green Beans With Bacon Recipe FAQs

The Most Magical Sauteed Green Beans -- This recipe only has a few ingredients, too, and my kids love these, too! (They're particular about green beans.)

I mean, it's hard to imagine green beans more magical than ones that have bacon. It might be a toss up. They're that good.

By the way, my Bacon Fried Green Beans would be a great Thanksgiving side dish because once you get the bacon cooked (which you can do ahead of time), it takes just a few minutes to fry up the green beans!SaveSaveSaveSaveSaveSave

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Bacon and Green Beans

Yield: Serves 5 as a side

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Never heard of Bacon-Fried Green Beans? It's the ONLY way to eat green beans, really. Just TWO ingredients (I'll let you guess which two), a hot skillet and you're set!

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Ingredients

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• 6-7 slices thick-cut, nitrate-free bacon
• 1 pound fresh green beans, trimmed and halved

Instructions

1. Slice the bacon into ½-inch pieces. Cook in a large skillet over medium heat until the bacon reaches your desired crispness. Remove the bacon with a slotted spoon and set aside.
2. Drain all but 2-3 Tablespoons of the bacon drippings. Bring the remaining drippings up to medium heat again and add the green beans. Toss the green beans around occasionally as they cook, 12-15 minutes or until they're crisp tender and have golden brown spots.
3. Stir the bacon back into the green beans and transfer to a serving bowl and serve.

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