The Maple Cran Recipe

In a small saucepan, combine the cranberries, sugar, water, orange zest and juice, and a pinch of salt.

Bring mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce heat to medium-low and simmer uncovered for 8–10 minutes until most cranberries have burst and sauce has thickened.

Taste and adjust sweetness if necessary. Remove from heat and let cool — sauce will continue to thicken as it cools. Keep warm or refrigerate if making ahead (up to 5 days).

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available.

Arrange bacon slices in a single layer on the rack or directly on the foil. Brush one side of each bacon slice lightly with 2 tablespoons of maple syrup and sprinkle with the cracked black pepper.

Bake for 12–15 minutes until bacon is mostly crisp but still slightly tender (timing depends on thickness). During the last 2 minutes, brush remaining 1 tablespoon maple syrup on bacon for a sticky glaze.

Remove from oven and transfer bacon to a paper towel–lined plate to drain. Keep warm. If you prefer pan-cooked bacon: cook over medium heat in a skillet, brush with syrup in the final minute, and drain similarly.

Divide the ground beef into two 6-ounce portions (approximately 170 g each). Handle gently and form into patties about 3/4" thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce dome-ing while cooking.

Season both sides of each patty with kosher salt, black pepper, and garlic powder just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties in the hot pan and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium doneness (adjust time ±1–2 minutes for desired doneness). If using a grill, cook over direct heat with same timings.

Remove patties and let rest on a plate for 3 minutes to redistribute juices.

While patties rest, butter the cut sides of the buns. Toast them cut-side down in a clean skillet over medium heat or on a griddle until golden, about 1–2 minutes.

If using mayonnaise, spread 1 teaspoon on the bottom bun of each burger.

Place a lettuce leaf on the bottom bun, then set the rested beef patty on top.

Top each patty with 2–3 slices of the maple-glazed bacon.

Spoon 1–2 tablespoons of the cranberry sauce over the bacon (adjust to taste). The sauce should be enough to add a bright sweet-tart contrast without making the bun soggy.

Cap with the toasted top bun. Serve immediately with extra cranberry sauce on the side if desired.