Counter 07 · Burgers & Sandwiches
Maple Bacon Cheeseburgers
Thick chuck burgers melted with cheddar and topped with oven-lacquered maple-pepper bacon and cool leaf lettuce, a sweet, salty and smoky pub-style stack.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Candied bacon is the reason to make these. Baking thick-cut strips on a rack lets the fat render evenly, and brushing on maple syrup only in the last stretch keeps the sugar from burning before the bacon crisps. Coarse black pepper cuts the sweetness so the burger never tastes like dessert. The patties themselves stay simple: good chuck, salt, a dash of Worcestershire. Let the bacon cool on the rack for five minutes; it firms up into glassy strips that snap instead of flopping off the bun.
Method
-
Heat the oven to 400 F. Set a wire rack in a foil-lined sheet pan and lay the bacon on it in one layer. Bake 12 minutes.
-
Brush the bacon with maple syrup, dust with half the pepper and bake 6 to 8 minutes more, until lacquered and mahogany. Let it cool on the rack so it turns crisp.
-
Gently mix the chuck with Worcestershire and form 4 patties about 3/4 inch thick, pressing a shallow dimple into the center of each. Season both sides with salt and the rest of the pepper.
-
Heat a cast iron skillet or grill over medium-high. Cook the patties 4 minutes, flip, and cook about 3 minutes more, until they reach 155 F; they will coast to 160 F while resting.
-
Lay cheddar on each patty for the last minute and cover the pan so it melts evenly.
-
Toast the buns cut side down for 30 seconds, spread with mayonnaise, then build with lettuce, the cheeseburger and two strips of maple bacon.
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