Bacon Cap Recipe

Prep bacon and aromatics

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer (slightly overlapping is fine). Bake for 12–16 minutes until fat renders and edges begin to crisp but bacon is still pliable. Remove and set aside on paper towels to cool slightly; reserve 1 tablespoon bacon fat and discard excess.

Dice onion and mushrooms

While bacon cools, finely dice the onion and chop mushrooms so they are roughly the same size as the bacon pieces when combined. Mince garlic and chop thyme.

Sauté aromatics

Heat a large skillet over medium heat. Add butter and olive oil. Once foaming, add diced onion and a pinch of salt; sauté 4–5 minutes until translucent. Add mushrooms and continue cooking 5–7 minutes until liquid evaporates and mushrooms brown. Stir in minced garlic, smoked paprika, and thyme; cook 30–60 seconds until fragrant. Season with black pepper and adjust salt to taste. Remove from heat and let cool 5 minutes.

Combine filling

Chop cooled bacon into 1/4–1/2 inch pieces. In a mixing bowl combine bacon pieces, sautéed onion-mushroom mixture, beaten egg, panko, and grated parmesan. Mix until evenly combined; mixture should hold together when pressed. If too loose, add up to 1–2 tablespoons more panko; if too dry, add a teaspoon of reserved bacon fat or a splash of water.

Form Bacon Caps

Using your hands or a 1/2-cup measure, shape the mixture into 6 compact round 'caps' (about 2.5–3 inches diameter and 1/2–3/4-inch thick). Place formed caps on a parchment-lined sheet. If desired, lightly brush the tops with maple syrup for a shiny glaze and a touch of sweet-smoky contrast.

Bake until set

Bake in the preheated 400°F (200°C) oven for 10–12 minutes, until the caps are set, golden on top, and internal temperature reaches at least 160°F (71°C). For a crisper exterior, switch to broil on high for 1–2 minutes watching carefully to avoid burning.

Garnish and serve

Remove from oven and rest 3 minutes. Transfer to a serving plate and sprinkle with minced chives or parsley. Serve warm as an appetizer, slider topping, or savory snack. Provide toothpicks or a small spread of mustard or aioli if desired.