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Maple Glazed Bacon Cheeseburger

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Yields: 4 monumental burgers
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Intensity: Intermediate – This recipe involves multi-tasking: preparing the bacon weave, forming patties, and managing a stovetop. The results are well worth the focused effort.

Equipment You’ll Need

  • Baking sheet

  • Parchment paper

  • Large cast iron or stainless steel skillet

  • Mixing bowls

  • Pastry brush

  • Spatula

Ingredients

For the Maple Bacon Weave:

  • 1 lb thick-cut bacon (about 12-14 slices)

  • 3 tablespoons pure maple syrup, divided

For the Burger Patties:

  • 1.5 lbs 80/20 ground chuck

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and freshly ground black pepper

  • 2 tablespoons of the reserved maple glaze (see instructions)

For the Maple Glaze & Assembly:

  • ¼ cup pure maple syrup

  • 2 tablespoons Dijon mustard

  • 1 tablespoon ketchup

  • 4 slices sharp white cheddar cheese

  • 4 high-quality brioche hamburger buns

  • Mayonnaise, for toasting

  • Toppings: Butter lettuce, thick slices of tomato, thin slices of red onion

Instructions

Step 1: Create the Maple Bacon Weave

This is the show-stopping centerpiece that sets this burger apart.

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Weave the Bacon: Lay out 6-7 slices of bacon vertically on the parchment, side-by-side. Fold every other slice back halfway. Take one new slice and lay it horizontally across the unfolded slices. Unfold the vertical slices back down. Now, fold back the other set of vertical slices. Lay a second horizontal slice next to the first. Repeat until you have a complete square bacon lattice.

  3. Initial Bake: Place the bacon weave in the oven and bake for 15 minutes.

  4. Glaze and Crisp: Carefully remove the pan from the oven. Brush the entire weave with 2 tablespoons of maple syrup. Return to the oven and bake for another 10-15 minutes, or until deeply browned and crispy. Keep a close eye on it to prevent burning.

  5. Drain and Cut: Transfer the finished weave to a wire rack set over a plate to drain. Once slightly cooled, use a sharp knife or scissors to cut it into four equal squares.

Step 2: Prepare the Burger Patties

  1. Gently Combine: In a large bowl, combine the ground chuck, Worcestershire sauce, garlic powder, and onion powder. Use your hands to mix gently, just until the ingredients are incorporated. Overmixing will lead to tough, dense burgers.

  2. Form the Patties: Divide the mixture into four equal portions. Gently form each into a ball, then press into a 1-inch thick patty that is about ½-inch wider than your buns. Make a deep, ½-inch wide dimple in the center of each patty with your thumb. This prevents the burger from puffing up like a meatball during cooking.

  3. Season Liberally: Just before cooking, generously season both sides of each patty with salt and black pepper.

Step 3: Craft the Maple Glaze

  1. Mix the Glaze: In a small bowl, whisk together the ¼ cup of maple syrup, Dijon mustard, and ketchup. This creates a complex glaze that is sweet, tangy, and savory all at once.

  2. Reserve for Patties: Take 2 tablespoons of this glaze and add it to the burger patties, gently drizzling it over them. This step infuses the beef with the maple flavor from the inside out.

Step 4: Cook the Burgers to Perfection

  1. Heat the Skillet: Place your cast iron skillet over medium-high heat. Let it get properly hot.

  2. Sear the Patties: Place the dimpled patties in the hot, dry skillet. You should hear a vigorous sizzle. Cook undisturbed for 4-5 minutes for a good sear.

  3. Flip and Glaze: Flip the burgers. Immediately brush the cooked top with some of the remaining maple glaze.

  4. Add Cheese: Place a slice of cheddar cheese on each patty. To melt the cheese efficiently, you can add a teaspoon of water to the hot skillet and immediately cover it with a lid for 30-60 seconds. The steam will create a perfect environment for the cheese to melt evenly.

  5. Check Temperature: Cook for another 4-5 minutes for medium (internal temperature of 150-155°F). Adjust time for your preferred doneness.

Step 5: The Grand Assembly

This is where every component comes together in harmony.

  1. Toast the Buns: While the burgers rest, spread a thin layer of mayonnaise on the cut sides of your brioche buns and toast them in the still-hot skillet or under a broiler until golden brown. The mayo creates an unbeatable, rich crispness.

  2. Build from the Bottom Up:

    • Base: Place the bottom bun on the plate.

    • Sauce: Spread a thin layer of the remaining maple glaze on the bun.

    • Foundation: Add a leaf of butter lettuce to create a moisture barrier.

    • The Star: Place the cheesy burger patty on the lettuce.

    • The Crown: Drape one square of the maple bacon weave over the patty.

    • The Freshness: Top with a thick slice of tomato and a few rings of red onion.

    • The Cap: Spread a final, light drizzle of maple glaze on the inside of the top bun and place it on the stack.

  3. Skewer and Serve: Secure this magnificent tower with a long skewer and serve immediately. Provide plenty of napkins—this is a joyfully messy experience.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: It is highly unlikely you will have leftovers. If you do, deconstruct the burger. Store the cooked patty, bacon weave, and toppings separately in airtight containers in the refrigerator for up to 2 days.

  • Reheating: Reheat the patty gently in a skillet over low heat or in the oven at 300°F (150°C) until warm. Re-crisp the bacon weave in the oven for a few minutes. Reassemble with fresh toppings and a new bun for the best experience. Microwaving the assembled burger will result in a soggy, sad creation.

Nutrition Information

Please note: The following nutrition information is a rough estimate and can vary greatly based on specific ingredients and brands used.

  • Serving Size: 1 complete burger

  • Calories: ~980 kcal

  • Total Fat: 58g

  • Saturated Fat: 24g

  • Cholesterol: 225mg

  • Sodium: 1,450mg

  • Total Carbohydrates: 55g

  • Dietary Fiber: 2g

  • Sugars: 28g

  • Protein: 55g

Chef’s Notes & Customizations

  • The Bacon Weave Patience: Take your time with the weave. A tight, well-constructed lattice is what holds together as a single, impressive piece.

  • The Dimple is Key: Never skip the thumbprint dimple. It is the simplest trick to guarantee a flat, evenly cooked patty perfect for stacking.

  • Don’t Press the Patties!: Resist the urge to press down on the burgers with your spatula while they cook. All you’re doing is squeezing out the precious, flavorful juices.

  • Glaze Variations:

    • Spicy Maple: Add a teaspoon of sriracha or a pinch of cayenne pepper to the glaze.

    • Bourbon Maple: Add a tablespoon of bourbon to the glaze when whisking.

  • Cheese Choices: Sharp cheddar is ideal, but smoked Gouda or blue cheese would also be phenomenal pairings with the maple and bacon.

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