maple bacon burgers with sweet dijon sauce
Time for a confession.
Before I met the Babyface, I had no idea that the vast majority of the thick, sticky brown stuff we American’s pour on pancakes isn’t actually maple syrup. How was I supposed to know that Aunt Jemima was actually just a crazy blend of different corn syrups that were flavored to sorta taste like maple?
You wanna know how to get a quick education on maple syrup? Marry a Canadian.
Let me tell you! The first Christmas we were together, my mother-in-law shipped us down a can of genuine, 100%, pure, Canadian maple syrup. We cracked that sucker open and poured in on pancakes and it was like maple-y, sugar-y heaven. As one does, I flipped over the can to check out the ingredients and lo-and-behold what do I see? Ingredients: maple syrup. Say wha??? You’re telling me maple syrup is its own thing? And tastes like this awesomeness?
I never looked back.
This burger is hands-down Babyface’s favorite burger on Earth. The first time I made it (on Canada Day, appropriately), he turned to me with a full mouth and said, “Ohmm mahh godws. Thifss esss thaa bassst buurrgaar I’vf evaar haaad enn tha hisstoree uf mahh liffeee.” And then he swallowed and smothered me in maple-y bacon kisses.
I’ll take that compliment.
Maple Bacon Burgers with Sweet Dijon Sauce
Modified from Sandra Lee
Makes four burgers
For the Sauce
- 1 tablespoon dijon mustard
- 2 tablespoons *real* maple syrup
- 1/4 cup mayo
For the burgers
- 1 pound ground beef
- 1/2 cup no sugar added/unsweetened applesauce
- 1 tablespoon Montreal Steak Seasoning (optional)
- Salt and pepper
- 1/2-1 cup bread crumbs
- 4 slices thick cut bacon, cooked
- 4 hamburger buns
- Hamburger fixin’s
- Combine all sauce ingredients in a small bowl. Set aside in fridge.
- Preheat grill.
- Combine beef, applesauce, seasoning, salt and pepper and bread crumbs in a large bowl. Add more breadcrumbs if necessary to solidify mixture.
- Form into four patties. Grill to desired doneness.
- Place patties on buns with fixings, top with bacon and a large dollop of the sweet dijon sauce.