Braizen’s Sundried Tomato Bacon Jam

Yield: Makes about 3 cups

Recipe courtesy Steve Glavicich, Braizen Food Truck

Photo by Mallory Frayn


450 g bacon, cut into 2 cm pieces

2 Tbs Three Farmer’s Roasted Garlic and Chili camelina oil

1 large red onion, diced

4 cloves garlic, chopped

¼ cup brown sugar

½ tsp cayenne pepper

½ tsp cinnamon

½ tsp nutmeg

½ cup (120 mL) bourbon

½ cup (120 mL) strong brewed coffee

¼ cup (60mL) maple syrup

¼ cup (60mL) balsamic vinegar

1 cup sundried tomatoes


  1. Cook the bacon in a saucepan over medium high heat, stirring until it starts to brown and crisp slightly, about 10 minutes. Drain the grease, reserving ¾ cup. Add back the rendered grease, camelina oil and onion. Cook until soft.
  2. Stir in the brown sugar and continue to cook for 5 minutes, or until the onions are sticky and caramelized. Add the garlic and spices and continue to cook for 5 minutes.
  3. Add the bourbon, coffee, maple syrup and balsamic. Bring the mixture to a boil and then drop the heat to low. Next add in the sundried tomatoes and continue to cook until the jam starts to thicken, about 30 minutes. Stir occasionally to prevent the jam from burning.
  4. After 30 minutes or so, remove the jam from the heat and cool. If you prefer a smoother consistency, pulse it lightly in the food processor when cool. Store covered in the fridge for up to 2 weeks.

To make the Hypocrite Burger:

Marinate 2 portabella mushrooms in some tamari, camelina oil and Sriracha, to taste. Cook them off and top with smoked mozzarella, to melt. Serve on a whole wheat Kaiser bun with sundried tomato bacon jam, avocado and a fried egg.

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