Maple Bacon 'mvp' Burger* Recipe

Prepare and bake or pan-fry bacon

Preheat oven to 400°F (200°C) if using the oven method. Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. In a small bowl, whisk together maple syrup, brown sugar and 1/4 tsp ground black pepper. Brush both sides of each bacon slice lightly with the maple glaze. Bake for 12–18 minutes, turning and brushing halfway, until bacon is glossy and slightly crisp but still pliable. (If pan-frying, cook bacon over medium heat 3–5 minutes per side, brushing glaze in the final minute of each side; reduce heat if glaze begins to burn.) Transfer bacon to a paper-towel-lined plate to rest and set glaze.

Form and season patties

Combine ground beef, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1 tablespoon Worcestershire sauce in a bowl. Gently mix until just combined; avoid overworking. Divide into two equal portions and form into patties about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Cook patties

Heat a cast-iron skillet or grill to medium-high. If using a skillet, add a light drizzle of neutral oil and let it shimmer. Cook the patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, place a slice of sharp cheddar on each patty and cover with a lid or tent with foil to melt the cheese. Remove patties and rest 2–3 minutes.

Caramelize onions

If using, slice the yellow onion thinly. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-low. Add onions, 1/4 tsp salt and 1/2 tsp brown sugar. Cook, stirring occasionally, for 20–25 minutes until deep golden and soft. If they catch, lower heat and add a splash of water to deglaze. Remove from heat and keep warm.

Prep produce and toast buns

Slice tomato into 1/4-inch rounds and thinly slice red onion. Split buns and butter cut sides with about 1/2 tablespoon butter per bun. Toast buns on a hot skillet or griddle until golden, about 1–2 minutes, pressing lightly.

Sauce

In a small bowl combine 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Spread the mixture on both toasted bun halves as desired.

Assemble burger

Place lettuce leaf on bottom bun, add the cheddar-topped patty, then arrange 3 slices of maple-glazed bacon across the patty (use remaining bacon on the second burger or reserve). Add tomato slice and red onion rings (and pickles if using). Spoon a little of the reserved maple glaze from the bacon (if any) or drizzle about 1 teaspoon maple syrup over the bacon for added shine and sweetness. Top with optional caramelized onions if using. Crown with the top bun and press gently to set.

Serve

Serve immediately while hot with fries or a side salad. If cooking for two, repeat steps for the second patty and bun.