Maple Jam n’ Bacon Burger Recipe

This Maple Jam n’ Bacon Burger Recipe is a sweet and salty recipe, which features candied maple bacon and jammy caramelized onions. It’s a gourmet burger experience, ready in about 45 minutes.

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Maple Jam n’ Bacon Burger Recipe Ingredients

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

For the Burger:

• 1.5 lbs ground beef (80/20 fat ratio preferred)
• Salt, pepper, garlic powder, onion powder (to taste)
• 4 provolone slices
• Yellow mustard
• 4 brioche buns or hard rolls
• 1 tbsp butter (for toasting buns)

How To Make Maple Jam n’ Bacon Burger Recipe

1. Make the Maple Bacon: Lay the bacon strips on a rack set over a foil-lined baking sheet. In a small bowl, mix the maple syrup, chili powder, and black pepper. Place the bacon in a cold oven, then set the temperature to 350°F (175°C). As it cooks, brush the maple mixture over the bacon every 10 minutes. Bake for 20-25 minutes until crisp and sticky. Let it cool completely to harden up (candied bacon).
2. Caramelize the Onions: Melt the butter in a skillet over medium-low heat. Add the diced onions. Cook low and slow, stirring occasionally, until they are soft, golden, and sweet (about 15-20 minutes). Add the maple syrup and a crack of black pepper. Stir until the mixture is jammy and thick. Remove from heat.
3. Prep the Patties: In a bowl, gently combine the ground beef, a spoonful of the caramelized onions, salt, pepper, garlic powder, and onion powder. Do not overmix. Form into 4 loose balls. Let them rest on the counter for 10 minutes while your skillet heats up (room temp meat cooks more evenly).
4. Smash and Sizzle: Get a cast-iron skillet or griddle screaming hot over high heat. Place the beef balls onto the hot surface. Immediately smash them flat with a heavy spatula to create a thin patty with jagged edges. Cook for 2-3 minutes undisturbed until a deep brown crust forms.
5. The Mustard Trick: Brush the raw top side of the patties with yellow mustard (yes, really—it caramelizes into a tangy crust). Flip the burgers. Top immediately with provolone cheese and a scoop of the remaining onion jam. Cover the pan briefly to melt the cheese.
6. Toast the Buns: Butter the cut sides of your brioche buns. Toast them cut-side down in a separate hot pan until golden brown and sturdy.
7. Assemble: Place a cheesy patty on the bottom bun. Top with the candied maple bacon strips (break them in half to fit). Add the top bun. Serve with extra mustard or sauce if desired.

Recipe Tips

• Cold Oven Bacon: Starting bacon in a cold oven allows the fat to render slowly, resulting in flatter, crispier strips that don’t curl up as much.
• The “Smash” Technique: Smashing the burger ball onto a hot griddle increases the surface area in contact with the heat, maximizing the Maillard reaction (browning) which equals flavor.
• Mustard Crust: This is a classic In-N-Out style trick. The mustard cooks into the meat, losing its sharp vinegar bite and adding a savory depth that pairs perfectly with the sweet maple.
• Don’t Rush the Onions: Caramelized onions cannot be rushed. If you turn the heat up too high, they will burn instead of softening. Patience is the only way to get that “jammy” texture.
• Cheese Choice: Provolone is used for its excellent melting ability and mild milky flavor that doesn’t overpower the maple, but sharp cheddar or gouda would also be delicious.

What To Serve With Maple Jam n’ Bacon Burger Recipe

This is a rich, messy burger that needs sturdy sides.

• Sweet Potato Fries: To echo the sweet notes.
• Onion Rings: Because you can never have too many onions.
• Coleslaw: A vinegar-based slaw cuts the richness.
• Pickles: A tart dill pickle on the side cleanses the palate.

How To Store Maple Jam n’ Bacon Burger Recipe

• Refrigerate: Store leftover cooked patties and bacon separately in the fridge for up to 3 days. The caramelized onions keep well for a week.
• Reheat: Reheat patties in a skillet with a splash of water (covered) to steam them hot without drying out. Reheat bacon in the oven to re-crisp.
• Freeze: You can freeze raw formed patties (separated by parchment paper) for up to 3 months. Cook from frozen (add a few minutes).

Maple Jam n’ Bacon Burger Recipe Nutrition Facts

• Calories: 850
• Total Fat: 55g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 1400mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugar: 18g
• Protein: 42g

Nutrition information is estimated per fully assembled burger.

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