Berryhill Bacon Recipe

Remove goat cheese from refrigerator so it softens to room temperature (15–20 minutes). Rinse and gently pat dry the mixed berries. Hull and quarter the strawberries if using large ones; leave blueberries and raspberries whole.

Thinly slice the red onion into half-moons until you have about 1/4 cup. Zest the lemon and then cut in half; reserve the juice for the berry glaze and a light squeeze on spinach if desired.

Pan-fry Method

Place a large skillet over medium heat. Add bacon in a single layer (work in batches if needed). Cook 4–6 minutes per side until deep golden and crisp but still slightly flexible. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for toasting the buns (optional).

Oven Method (alternative)

Preheat oven to 400°F (200°C). Lay bacon on a wire rack set over a rimmed baking sheet and bake 12–18 minutes until crisp. Remove and drain on paper towels.

In a small saucepan over low heat, combine 1/4 cup mixed berry jam, 1 tablespoon balsamic vinegar, 2 tablespoons water and 1/4 teaspoon freshly cracked black pepper. Add 1 teaspoon lemon juice (from the reserved lemon half) and a pinch of lemon zest. Stir until the jam melts and the mixture becomes glossy and slightly thickened, about 3–4 minutes. Taste and adjust: add a pinch of salt or an extra teaspoon of balsamic if you want more tang.

Remove from heat and let cool slightly; the glaze will thicken further as it cools.

Heat a clean skillet over medium–low. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil (or reserved bacon fat) and swirl to coat. Place brioche bun halves cut-side down and toast until golden brown, about 1–2 minutes. Remove from heat.

Spread half of the softened goat cheese evenly on the bottom bun. Spoon about half of the berry glaze over the goat cheese and gently spread to create a thin, even layer.

Layer baby spinach (about 1 cup loosely packed) on top of the glazed goat cheese. Lightly squeeze the remaining lemon half over the spinach and sprinkle a pinch (about 1/8 tsp) of sea salt over the greens to brighten flavors.

Add the cooked bacon in an even layer (4 slices per sandwich if making two buns), then sprinkle the sliced red onion over the bacon.

Top the bacon and onion with the fresh mixed berries (about 1/2 cup per sandwich). Spoon the remaining berry glaze over the berries for shine and extra sweetness.

Spread remaining goat cheese on the top bun and place it over the sandwich. Press gently to compact and cut in half if desired.

Serve the Berryhill Bacon sandwich immediately while the bacon is still warm and the bun is toasted. Offer extra berry glaze on the side for drizzling. Leftovers can be stored wrapped in the refrigerator for up to 24 hours but are best eaten fresh to preserve texture.