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Maple bacon burger

Yields8 ServingsPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

Caramelized onions mixed with Dijon, smokey Gruyére cheese and sweet, sweet maple bacon are meant to be sandwiched together with freshly-ground beef patties and fluffy kaiser rolls.

Maple bacon burger

 ½ ounce butter
 1 teaspoon olive oil
 2 onions, julienned
 4 ounces amber beer (we used New Belgium Fat Tire)
 1 tablespoon whole grain mustard
 3 tablespoons maple syrup, divided
 8 slices thick-cut bacon
 8 hamburger patties, cooked
 8 ounces Gruyére cheese, sliced
 8 kaiser rolls, cut in half

Cook the maple-glazed bacon
Lay out 8 slices of thick-cut bacon on a baking sheet lined with parchment paper. Place the bacon slices in the oven and set the temperature to 400 degrees F. When the oven reaches temperature, remove the bacon to a trivet and brush on 1 tablespoon of maple syrup. Return the bacon to the oven to cook for an additional 10-15 minutes until the bacon has reached the desired level of crispiness and the maple syrup has formed a glaze.


Caramelize the onions in beer and maple syrup
In a medium sauce pan over medium heat, melt butter and mix together with the olive oil. Cook the onions until they have become soft and aromatic (about 7 minutes). Reduce the heat and mix in the beer and whole grain mustard and simmer for 45 minutes, adding additional beer or water if needed. Stir in the maple syrup and cook for 2 to 3 minutes more until most of the liquid has cooked off.


Assemble the burgers
On a grill or skillet over medium to high heat, melt the Gruyére and bacon on top of each burger. While the cheese is melting, toast each half of the buns on the grill for 2 to 3 minutes (spread butter or margarine on the buns if you prefer). Place a generous amount of the caramelized onions on the bottom halves of each hamburger bun, top with the burger and the remaining top half of the bun.

Nutrition Facts

Servings 0