Maple Bacon Double Cheeseburgers
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Dads' big day deserves a dish with bold flavor, and this one brings the sweet, the smoky, and the sizzle.
Ingredients:
Image credit: Food Network
Ingredients:
- 3 pounds ground beef chuck
- Vegetable oil, for the grill
- 12 slices bacon, halved
- 3 tablespoons pure maple syrup
- Coarsely ground pepper
- 6 sesame hamburger buns, split
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons spicy brown mustard
- 1 teaspoon Louisiana-style hot sauce
- Kosher salt
- 12 slices colby jack cheese
- Pickle chips, for topping
- Prepare the Patties: Shape the ground beef into 12 thin patties, roughly 4½ inches wide. Arrange them on a baking sheet and chill in the fridge for at least 30 minutes to help them firm up. Meanwhile, preheat your grill to high heat and lightly grease the grates with oil.
- Cook the Bacon: While the patties chill, lay the bacon strips in a large nonstick skillet (they can overlap slightly, as they’ll shrink while cooking). Cook over medium heat, flipping occasionally, until crispy and browned (15–20 minutes). Transfer the bacon to a plate and pour the leftover drippings into a bowl—save these for later.
- Glaze the Bacon: Place the bacon back in the skillet in a single layer. Drizzle with maple syrup and sprinkle with 1 teaspoon of pepper. Cook over medium heat, turning to coat evenly, until glossy (about 1 minute). Transfer to a plate to cool. Lightly brush the cut sides of the buns with some reserved bacon drippings. In a small bowl, mix mayonnaise, ketchup, mustard, and hot sauce for the burger spread.
- Grill the Patties & Toast the Buns: Season both sides of the patties with salt and pepper. Working in batches, grill the patties for about 2 minutes until grill marks form, then flip and add a slice of cheese to each. Cover and cook for another 30 seconds for medium doneness. Lightly toast the buns on the grill.
- Assemble the Burgers: Spread the mayo sauce on the buns, then layer with pickles, two patties per burger, and the glazed bacon.
