Cracker Barrel Maple Jam n’ Bacon Burger Recipe

Cracker Barrel Maple Jam n’ Bacon Burger Recipe is an American-style dinner featuring beef patties, sweet maple-glazed bacon, and caramelized onions. This burger uses provolone cheese, yellow mustard, and brioche buns to create a balance of smoky and sweet flavours.

The first time I made this, I rushed the onions and they ended up burnt rather than sweet. Now I always cook them low and slow to get that jammy texture that holds the burger together. If you rush the heat, you lose the depth of flavour that makes this specific recipe work.

The beef patty needs a high initial heat to get the right crust without drying out the middle. I’ve tried a few versions of this dish and this one from Cracker Barrel is the one I keep going back to because the mustard sear adds a sharp tang. It’s a solid choice for a weekend treat that feels like a proper restaurant meal.

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Cracker Barrel Maple Jam n’ Bacon Burger Recipe Ingredients

For the Maple Bacon

• 450g (1lb) bacon
• 3 tbsp maple syrup
• 1/4 tsp chili powder
• 1/4 tsp black pepper

For the Caramelized Onions

• 3 yellow onions, finely diced
• 30g (1oz) butter
• 1 tbsp maple syrup
• Black pepper to taste

For the Burger

• 680g (1.5lbs) ground beef (80/20 fat ratio)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 provolone slices
• 2 tbsp yellow mustard
• 4 brioche buns
• 15g (1/2oz) butter for toasting

How To Make Cracker Barrel Maple Jam n’ Bacon Burger Recipe

1. Glaze the bacon: Set the bacon on a wire rack over a foil-lined tray and brush with a mix of maple syrup, chili powder, and pepper. Place in a cold oven and set it to 180°C (350°F/Gas Mark 4) for 20-25 minutes until the fat turns translucent and the glaze bubbles.
2. Caramelize the onions: Melt the butter in a pan over a medium-low hob and stir in the diced onions. Cook for 15-20 minutes until they turn a deep amber colour and feel soft when pressed with a spoon. Mix in the maple syrup and pepper, then cook for 2 more minutes until the liquid reduces into a thick jam.
3. Shape the patties: Mix the ground beef with the seasonings and a spoonful of the onion jam before shaping into four loose, equal-sized balls. Press them lightly so they stay thick but don’t pack the meat too tightly or the texture becomes tough.
4. Sear the beef: Heat a cast-iron pan over high heat until it starts to smoke slightly before dropping the beef balls in. Press them down hard with a heavy spatula until they are 1cm (1/2 inch) thick with ragged edges. Cook for 3 minutes without moving them until a dark brown crust develops on the bottom.
5. Apply the mustard: Brush the top of each raw patty with a thin layer of yellow mustard. Flip the burgers so the mustard hits the hot metal and cook for another 2 minutes.
6. Melt the cheese: Place a slice of provolone and a heap of onion jam on each patty while they are still in the pan. Cover with a lid for 30 seconds until the cheese edges droop and cover the meat.
7. Toast the buns: Spread butter on the cut sides of the brioche and press them onto a hot griddle for 1 minute. Remove them once the surface is golden and feels firm to the touch.
8. Build the burger: Stack the cheesy beef patty on the bottom bun and top with two strips of the candied bacon. Close the burger with the top bun and serve immediately while the cheese is still molten.

Recipe Tips

• Start with cold bacon. Putting the bacon in a cold oven and letting it heat up gradually allows the fat to render properly. This makes the strips crispier and prevents the maple syrup from burning before the meat is cooked.
• Do not overwork the beef. Handle the ground meat as little as possible when forming the balls. If you squeeze the meat too much, the burger will be dense and dry rather than juicy and light.
• Use a heavy spatula. A proper smash burger requires significant pressure to create the crust. Use a flat, metal spatula and press down with your weight to ensure the meat makes full contact with the pan.
• Keep the onions low. High heat will make onions bitter instead of sweet. If they start to catch on the bottom of the pan, add a splash of water to loosen the bits and lower the hob temperature.
• Make the bacon ahead. You can bake the candied bacon a few hours early and let it sit at room temperature. It actually gets crunchier as it cools down and the sugar sets.
• Check the beef fat. Use beef with at least 20% fat content. Leaner meat won’t produce the same sear or flavour when smashed against the hot surface.

What To Serve With Maple Jam n’ Bacon Burger

This heavy burger pairs well with crispy triple-cooked chips or a simple jacket potato. For something lighter, try a fresh rocket salad or some charred corn on the cob.

Thinly sliced pickles or a tangy coleslaw help cut through the sweetness of the maple jam. You could also serve it alongside some crunchy onion rings for a full restaurant experience at home.

How To Store Maple Jam n’ Bacon Burger

• Fridge: Store the cooked beef patties and bacon in separate airtight containers for up to 3 days. Keep the onion jam in a small jar. Do not store the assembled burger or the buns will become soggy and fall apart.
• Reheat: Place the beef patties in a pan over medium heat with a teaspoon of water and cover with a lid. This steams the meat so it stays moist while the cheese melts. Use a microwave only if you are in a rush, but the bun will become chewy.
• Freeze: You can freeze the raw beef patties with greaseproof paper between them for up to 2 months. The cooked bacon and onion jam also freeze well in freezer bags. Defrost everything in the fridge overnight before reheating or cooking.

Cracker Barrel Maple Jam n’ Bacon Burger Recipe Nutrition Facts

• Calories: 780kcal
• Protein: 38g
• Fat: 45g
• Carbohydrates: 52g
• Sugar: 18g
• Sodium: 1,150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Buttermilk Pancakes Recipe
• Cracker Barrel Sausage and Egg Skillet Recipe
• Cracker Barrel Pecan Pancakes Recipe