Wood’s Maple Bacon Double Cheeseburger
3 pounds ground beef
Vegetable oil, for the grill
12 slices bacon, halved
6 tablespoons Wood’s Maple Syrup of choice (I like Smoked or Ghosted too!)
Coarsely ground pepper and kosher salt (to taste)
6 sesame hamburger buns, split
¼ cup mayonnaise
2 tablespoons ketchup
2 teaspoons Wood’s Smoked Habanero Mustard
1 teaspoon Louisiana-style hot sauce
12 slices colby jack cheese (I used cheddar)
Pickle chips, for topping
Mix 3 tablespoons of Wood's Syrup, of your choice, into 3 lbs. of beef.
Form the ground beef into 12 thin patties, about 4 ½ inches wide, and make a dimple in the middle. (prevents shrinkage). Place on a baking sheet and refrigerate for at least 30 minutes to firm up.
Preheat a grill to high and lightly oil the surface.
While that's heating up, place your bacon in a large nonstick skillet (it's OK if the slices overlap -- they'll shrink). Turn the heat to medium and cook, turning occasionally, until crisp; 15 to 20 minutes.
Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
Return the bacon to the skillet in a single layer. Drizzle with the rest of the maple syrup (of your choice) and sprinkle with 1 teaspoon of pepper.
Cook over medium heat, turning the bacon until fully coated in syrup, about 1 minute; remove to a plate to cool.
Brush the cut sides of the buns with some of the bacon drippings.
Mix the mayonnaise, ketchup, mustard, and hot sauce in a small bowl.
Take your beef patties from the refrigerator and season them with salt and pepper on both sides (I only used pepper).
Working in batches, grill the patties until marked on the bottom, 2 minutes, then flip and top each with a slice of cheese. Cover and cook for 30 seconds more until desired doneness.
Toast the buns on the grill.
Spread the mayonnaise sauce on both the bun and between the burgers.
Add the pickles, patties (2 per burger), and bacon.
Other additions are welcomed. I like to add lettuce and tomato!
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