Bacon & Burger Glaze

Glaze your way to bold flavor with a splash of rum.

A sizzling upgrade for brunch, burgers, and beyond

There’s a reason glazed bacon makes people stop mid-bite. It’s that perfect balance—sweet and salty, crisp and sticky, smoky with just a hint of warmth. And when the glaze is built on a bold, spiced rum? That’s when it goes from simple to unforgettable.

This post explores the science and flavor behind one of my favorite ways to elevate bacon: a richly reduced glaze that caramelizes in the oven, clings to every curve, and adds subtle complexity without overpowering. Think of it as bacon with a secret—one that enhances everything from brunch boards to towering burgers.

We’ll talk about:

• Why spice rum works better than sugary sauces

• How alcohol and sugar interact to boost browning and flavor

• The best type of bacon to use (and why it matters)

• And how just one glazed slice can transform an entire dish

This isn’t just another bacon recipe. It’s a small, satisfying flavor trick that adds polish and punch to your plate—no matter where you serve it.