3 pounds ground beef
Vegetable oil, for the grill
12 slices bacon, halved
6 tbl Wood’s pure maple syrup
coarsely ground pepper (to taste)
6 sesame hamburger buns, split
1/4 cup mayonnaise
2 tablespoons ketchup
2 tsp Wood’s Smoked Habenero Mustard
1 tsp Louisiana-style hot sauce
12 slices colby jack cheese (I used cheddar)
Pickle chips, for topping
**Alternative maple flavors...Wood's Smoked or Ghosted**
Mix 3 tbl of Wood's syrup, of your choice, into 3 lbs. of beef. Form the ground beef into 12 thin patties, about 4 1/2 inches wide, 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 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.
Season the patties 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 30 more seconds till medium well.
Toast the buns on the grill.
Assemble the burgers: Spread the mayonnaise sauce on both the bun and between burgers. Add the pickles, patties (2 per burger), and bacon. Other additions are welcomed. I like to add lettuce and tomato!