Maple Jam n’ Bacon Burger  – Easy Cracker Barrel Copycat

This Cracker Barrel Maple Bacon Burger brings together smoky beef patties, melty provolone, maple-glazed bacon, and caramelized onions on a toasted bun. It’s easy to prep, wildly satisfying, and honestly cheaper (and better) than eating out.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: sweet, smoky, rich
Great for: weekends, comfort food nights, casual dinner wins

Why I Like This Recipe

No lie, this started as a “use whatever’s in the fridge” dinner. Then I tasted it. Maple bacon and onion-smushed beef? Ridiculous. It’s sweet, salty, crispy around the edges — basically everything you want in one bite. I keep coming back to it.

Ingredients

For the Burger:

• 1.5 lbs ground beef
• ½ cup caramelized onions
• Salt, pepper, garlic powder, onion powder
• 4 provolone slices
• 4 slices maple bacon
• Yellow mustard
• 4 brioche buns or hard rolls
• 1 tbsp butter (for toasting buns)

For the Maple Bacon:

• 1 lb bacon
• 3 tbsp real maple syrup
• ¼ tsp chili powder
• ¼ tsp black pepper

For the Caramelized Onions:

• 2–3 yellow onions, finely diced
• 2 tbsp butter
• 1 tbsp maple syrup
• Black pepper to taste

How To Make Maple Jam n’ Bacon Burger

1. Make the bacon: Lay bacon on a rack over a baking sheet. Pop into a cold oven, set to 350°F. Mix maple syrup, chili powder, and pepper — brush over bacon as it cooks. Bake until crisp and sticky. Cool it down.
2. Caramelize the onions: Melt butter in a skillet, add diced onions. Cook low and slow until soft and golden. Add maple syrup and a little pepper. Stir ‘til jammy.
3. Mix and prep the patties: Gently combine beef, some of the onions, and seasoning. Form 4 balls. Let ‘em rest on the counter while your skillet heats up.
4. Smash and sizzle: Get your skillet or griddle hot. Add the beef balls and smash them flat with a spatula. Cook a couple minutes until the edges crisp up. Brush tops with yellow mustard (yes, really). Flip. Add cheese, bacon, and more onions.
5. Toast the buns: Butter your buns. Toast cut-side down in a hot pan until golden. Done.
6. Assemble: Stack it all up. Add extra mustard or sauce if that’s your thing. It’s messy. Use napkins.

Tips for Success

• Don’t skip the mustard on the burger — adds a sneaky depth.
• Use a light hand when mixing the beef. Keeps it juicy.
• Real maple syrup is worth it. Don’t go for the fake stuff here.
• Smash hard and fast. That crust? That’s the whole point.
• Let the onions go low and slow — caramelizing takes time.

Storage and Reheating

• Fridge: Store cooked patties, bacon, and onions separately for up to 3 days.
• Reheat: Skillet is best — splash of water, lid on, keeps it juicy. Toast buns again if you’ve got the energy.

Frequently Asked Questions

• Can I make the bacon ahead of time?
  Yep, it holds up great in the fridge for a couple days.
• What’s the point of mustard on the patty?
  It caramelizes when it hits the heat and adds flavor. Weird but legit.
• What’s the best cheese swap if I don’t have provolone?
  Try sharp cheddar or gouda — just go melty.
• Can I grill this instead of griddling?
  Sort of, but you won’t get that classic smash burger crust. Still good though.
• Is brioche a must?
  Nah. Any soft bun works, just toast it.

Common Mistakes and How to Dodge Them

• Skipping the bacon glaze: Plain bacon won’t hit the same. That syrup + chili powder combo is doing work here.
• Under-cooking the onions: Caramelized onions take time — rushing them gives you soggy sautéed ones. Let ‘em cook down.
• Overmixing the beef: Don’t treat it like meatballs. Light mix = tender patties. Overwork it and it’s dense.
• Crowding the skillet: You’ll steam the burgers instead of getting a crust. Two at a time max.
• Using cold beef straight from the fridge: Let it sit out 15 mins so it cooks evenly and smashes better.

Nutrition Facts (Per Serving)

• Calories: 780 kcal
• Total Fat: 52g
• Saturated Fat: 20g
• Cholesterol: 140mg
• Sodium: 830mg
• Potassium: 450mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 34g

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