Maple Bacon Burger
Caramelized onions, tangy Dijon, smoky Gruyère cheese, and sweet maple bacon come together perfectly, layered with freshly-ground beef patties on soft kaiser rolls. A sandwich made to satisfy!
Ingredients
- 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
Instructions
Cook the Maple-Glazed Bacon
- Lay 8 slices of thick-cut bacon on a parchment-lined baking sheet. Place the tray in the oven, set to 400°F. Once the oven reaches temperature, remove the bacon and brush each slice with 1 tablespoon of maple syrup. Return to the oven and bake for an additional 10-15 minutes, until the bacon is crispy and glazed.
Caramelize the Onions in Beer and Maple Syrup
- In a medium saucepan, melt butter and combine with olive oil over medium heat. Add the onions and cook until soft and fragrant, about 7 minutes. Lower the heat, stir in the beer and whole grain mustard, and simmer for 45 minutes, adding more beer or water as needed. Stir in the maple syrup and cook for another 2-3 minutes, until most of the liquid has evaporated.
Assemble the Burgers
- On a grill or skillet over medium-high heat, melt the Gruyère cheese and bacon on top of each burger patty. While the cheese melts, toast the buns on the grill for 2-3 minutes (buttering them if desired). Spread a generous portion of caramelized onions on the bottom bun, place the burger on top, and finish with the top bun.