I’ll be honest, I don’t remember where I had this for the first time. I think it was some artisan burger place and when I tasted it, it was like one of those roll your eyes in the back of your head and making embarrassing noises that made other patrons look at you moments. I knew I had to recreate it and I made sure to try to really dissect what I was tasting so I could make it again and when I did, the hubby said I hit it out of the park.
The sweetness of the dates and onions with the smoky bacon makes this the perfect accompaniment to slather on your burger or one of my faves is a turkey sandwich. Oh, who am I kidding, you could eat this straight out of the jar.
A friend told me.
The video shows you how to bring it all together and what the recipe should look like in different stages.
Notes
Goes perfectly on my Ode to Slabtown burger!
Ingredients
- 12 Medjool dates, pitted
- 5 slices bacon
- 3 medium yellow onions
- 1 cup water
Instructions
- Prepare a batch of caramelized onions, see my tutorial. (Use about 3 regular yellow onions for your batch.)
- Pit 12 medjool dates.
- Place them in a cup of boiling water for about 7-10 minutes or until the skin starts to peel back on its own.
- Remove the dates from the water into a bowl to cool off and allow the date water to continue boiling so it can reduce into a syrup. (Remove from the heat when ready.)
- When the dates are cool enough to handle, peel the skin off all of the dates.
- When your caramelized onions are ready, place them into a bowl and leave the bits in the skillet.
- Place 5 slices of bacon in the skillet and render the fat. (You want cooked bacon but not overly crispy bacon. So just let them go on a medium low temp.)
- Remove or discard your grease and give a quick rinse of the pan retaining the bits.
- Over low heat, add the dates and using a skillet friendly spatula, break them up into a paste.
- Add the caramelized onions to the dates and break them down as well.
- Cut the bacon into small pieces and mix together so it’s well incorporated.
- Add the reduced date syrup and stir until it’s all combined.
- Place it in an airtight container where it can be refrigerated for up to 7 days.
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12 Comments
I can hear your eyes rolling from here. Probably because we are SO alike. We need to go out to eat together and roll our eyes in unison. Wait…..
So I feel like this is something my grandma would have made on the farm back in THA day. Which makes me hate those yuppy restaurants more because they probably ripped the recipe off of some poor defenseless granny.
Also, yours is probably 150 percent better.
We’d give ourselves headaches from all of the eye rolling! Oh I’m sure some granny made this and just didn’t have some pretentious hipstery name for it. It was called “here…eat this or starve.”
What a recpie! It sounds absolutely delish! 🙂
Thanks so much! We just had some on our burger tonight! Soooo yummy!
Wow sounds great! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Thanks so much! You certainly will! 🙂
I just made my first jam last year and I’ve been hesitant to try any others; but I think my husband (in particular) would really LOVE this! Thanks for sharing us at the Summer Time Fun linky party. Pinned.
I can almost guarantee he’ll love this! I’ve used it for several recipes this week from burger topping to a stuffing in a chicken breast to the spread on a chicken quesadilla! I can tell you my hubby was quite happy with that! LOL
Oh my, this sounds amazing. I think I may need to make this for all the burgers we’ll be eating for the summer 🙂 Pinned.
We sure enjoyed featuring your post at Full Plate Thursday! We have pinned it to our special Features Board and hope you enjoy your new Red Plate. Thanks so much for sharing your talent with us!
Miz Helen
Aww, thank you so much! This stuff is SOOO good and makes the perfect burger topper or pizza base for chicken!
Can this frozen? Any secrets to unfreezing. I’d like to make a couple batches to take me through the holidays as I served it with whipped goat cheese and was amazing