Vermont

Maple Bacon Burger

Pure Vermont sweetness meets savory perfection. A juicy beef patty glazed with real Vermont maple syrup, topped with thick-cut applewood bacon and sharp Vermont cheddar. The Green Mountain State on a bun.

⏱ Total 30min 🍴 Serves 4 🍁 Sweet & Savory ⭐ Fan Favorite

Equipment Needed

🍲 Cast Iron Skillet
🥣 Mixing Bowl
🥄 Pastry Brush
🍳 Sheet Pan
⚖ Wire Rack

Instructions

1

Make the maple glaze: Whisk together maple syrup, Dijon mustard, apple cider vinegar, and cayenne pepper. Set aside half for brushing and half for serving.

Tip: Use Grade A Dark or Grade B maple syrup for the most robust maple flavor that can stand up to the savory elements.
2

Prepare the maple bacon: Preheat oven to 400F (200C). Arrange bacon on a wire rack set over a sheet pan. Brush with maple syrup. Bake 15-20 minutes until crispy, brushing with more syrup halfway through.

3

Form the patties: Divide ground beef into 4 equal portions. Gently form into patties about 3/4-inch thick and slightly larger than your buns. Create a small indent in the center.

4

Season and rest: Season both sides of patties with salt and pepper. Let rest at room temperature for 10 minutes while your skillet heats.

5

Cook the patties: Heat cast iron skillet over high heat. Add patties and cook 3 minutes on the first side. Flip, then brush generously with maple glaze. Cook 3 more minutes for medium.

Tip: Apply the glaze after flipping so it caramelizes without burning on the direct heat side.
6

Add the cheese: Top each patty with Vermont cheddar. Cover the pan and cook 1 minute until cheese is melted and bubbly.

7

Toast the buns: Spread butter on cut sides of brioche buns. Toast in a clean skillet or on the grill until golden brown, about 1-2 minutes.

8

Assemble: Place lettuce on bottom bun, followed by tomato, the glazed cheese-topped patty, two strips of maple bacon, and drizzle with reserved maple glaze. Top with bun.

9

Serve: Serve immediately while the bacon is still crispy. Pair with sweet potato fries drizzled with maple syrup for the full Vermont experience.

💡 Pro Tips & Variations

  • Real Vermont maple only: Never use pancake syrup - it's not even close. The pure stuff is essential for authentic flavor.
  • Vermont cheddar: Cabot is the classic choice, but any sharp Vermont cheddar works. The older, the sharper, the better.
  • Candied bacon variation: Add brown sugar to the maple glaze on the bacon for extra caramelized crunch.
  • Apple addition: Thin apple slices pair beautifully with the maple-bacon combo - very New England!
  • Breakfast burger: Add a fried egg on top for an indulgent brunch version.
  • Maple mayo: Mix 2 tbsp maple syrup into 1/4 cup mayo for an incredible burger spread.
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