Order Your Bacon for your Recipes!

Baking bacon is the secret to perfect no-mess, no-fuss bacon. Although we've addressed this before, it's the best for desserts and big batches at summertime gatherings. Baking bacon keeps your eyes and hands-free, so you can multitask without any disasters or distractions. It has minimal cleanup and is safer for busy kitchens. This is an easy way to have inexperienced cooks and kids help in the kitchen, too. We have included three bacon recipes to kick off your bacon baking obsession! 
Baking bacon is easy. Make baked goods into baking greats when you use the best ingredients, like Burgers' Smokehouse. Try Applewood (made with spices and cane sugar) or Maple Country bacon, in particular for your baking needs!

Baking the best bacon:

  • Preheat the oven to 400°F
  • Line a baking sheet with tin foil and lay out bacon slices. For extra crisp bacon, you can place the bacon on a metal cooling rack centered over your baking sheet (to catch the drippings). If you are using thick-cut bacon, it will crisp but stay chewy if cooked directly on the sheet. 
  • No flipping necessary! Cook until deep golden brown and crisp, approximately 15-20 minutes. 
  • Pro tip: pour off excess fat as you go to help with clean up and reduce bacon greasiness. 
  • How to broil bacon for a quick, smaller batch of bacon (or satisfy a must-appease BLT craving): place bacon on a broiler pan and put under the broiler on low. After about 2 minutes, flip bacon with a fork. Cook two more minutes until crisp and golden brown. 
Read more on how to bake bacon, thick-sliced bacon, or pork jowl.

Bacon Dessert Recipes

Why choose between savory and sweet? Revel in getting everything you want, like bacon and chocolate. For the best bacon results, use Burgers' Smokehouse bacon. Burgers' bacon is dry-cured, and no water is added, unlike traditional grocery store brands.

Dark Chocolate Bacon Cupcakes with Maple Buttercream 

(22 Cupcakes)


  • 3/4 pound premium bacon, cooked and crumbled
  • 2 cups of sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/2 cup strong brewed coffee
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa, divided
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda

  • Preheat oven to 375°.
  • In a large bowl, beat sugar, buttermilk, eggs, oil, and coffee together until well blended.
  • In a small bowl, combine flour, cocoa, baking powder, salt, and baking soda. Slowly beat into sugar mixture until well blended. 
  • Stir in two-thirds of the bacon.
  • Bake in paper-lined cupcake pan for 18-22 minutes or until a toothpick inserted near the center of a cupcake comes out clean. 


  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 3/4 cup powdered sugar
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • Combine all ingredients in a bowl and beat on low with a whisk attachment or beater until syrup and sugar are incorporated about 1 minute. Increase speed to high and beat until mixture is light and whipped about 5 minutes. 
  • Use immediately to frost cupcakes, cakes, or cookies. Refrigerate any leftover icing in an airtight container. Use the remaining bacon to garnish the frosted cupcakes. 
  • VARIATION: Add 1-2 teaspoons bourbon or rum extract in combination or substitution to the vanilla extract to the maple buttercream 



  • 3 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup maple syrup
  • 2 cups heavy cream
  • 3 strips crispy baked bacon, chopped or crumbled; try: Country Maple, Applewood, Cajun, mild City, or Peppered City
  • 1 cup of sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon baking soda



  • Cook the sugar in a saucepan over medium-high heat, constantly stirring until it melts and turns golden, about 4 minutes. Remove from heat and stir out any lumps that form. Return to heat and cook until golden.
  • Continue to cook and stir until sugar is light amber, about 2 additional minutes. Remove from the heat. Stir in butter and baking soda slowly and then add in bacon. Once mixed, pour onto a buttered baking sheet. Let cool until set.
  • Break bacon candy into bite-size pieces. Smash a portion (about a third) of the candied bacon into smaller pieces using a heavy book, pan, or mallet. We suggest putting a piece of parchment or wax paper over it first.
ICE CREAM DIRECTIONS:                                 

  • Whisk the egg yolks, sugar, and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes. This is now a chilled custard.
  • Stir the cream into the chilled custard. Next, churn in an ice cream maker. Lastly, stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.

Use any number of ice cream bases, like brown sugar and butter (butter pecan with bacon?!), vanilla, peanut butter cup, chocolate cherry, or coffee chip ice cream to create your own signature bacon ice cream creation! 



  • 8 ounces crisped and chopped Applewood bacon
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed dark brown sugar
  • 2/3 cup sugar
  • 1/2 cup room temperature unsalted butter
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 1 cup old-fashioned oats
  • 1/3 cup chopped dates
  • 1/3 cup dark chocolate chips


  • Preheat to 375°
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Using an electric mixer, cream sugars, and butter in a large bowl, 2 to 3 minutes. Add eggs one at a time. Add vanilla and mix at medium until pale and fluffy, 4 to 5 minutes.
  • Slowly mix in flour mixture. Mix in oats (by hand is excellent). When the dough is well mixed, fold in remaining ingredients. Chill dough to reduce stickiness.
  • Use roughly 1/4 cup dough to create cookie dough balls, placed 3 inches apart on a parchment-lined or non-stick cookie sheet. Chill uncooked cookies 1 hour or cover and chill overnight (don't preheat the oven if you are going to cook the next day). 
  • Bake, until edges are light golden brown and centers, are a little soft, 20 to 22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack.