maple bacon burgers with sweet dijon sauce

Posted on Jul 21, 2011 in Food

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

Print this recipe

Ingredients

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

Directions

  1. Combine all sauce ingredients in a small bowl. Set aside in fridge.
  2. Preheat grill.
  3. Combine beef, applesauce, seasoning, salt and pepper and bread crumbs in a large bowl. Add more breadcrumbs if necessary to solidify mixture.
  4. Form into four patties. Grill to desired doneness.
  5. Place patties on buns with fixings, top with bacon and a large dollop of the sweet dijon sauce.

9 Comments

  1. Oh, I would love to make these! Only… I do not think my local British supermarket stocks Montreal steak seasoning. Although you say it’s optional, I thought I’d hazard and ask if you know its constituents in greater detail? (By the way, you really know how to market your recipes; having read this post I felt I just *have* to make these!!!)

    • I think it is a mix of black pepper, salt, garlic and paprika. I’d try adding those in and see if it works! Honestly, I just add it for the black pepper and garlic, mostly. :)

    • The website list the ingredients as:
      COARSE SALT, SPICES (INCLUDING BLACK PEPPER, AND RED PEPPER), GARLIC, SUNFLOWER OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA
      Maybe you can make your own blend of spices?

    • Thank you both! Have a lovely weekend! xx

  2. Where do I get my own Canadian mother-in-law???
    I discovered the joys of real maple syrup about 2 months ago. But at the supermarket I had to wipe the dust off the bottles before I could read the labels. And then there’s the whole issue of not knowing if I’m supposed to get grade A or B. And where do I buy a jug…or even a keg coz these little bottles they sell at the store are not cutting it!

  3. Hey Cassie!! where can one get this if she doesn’t have a Canadian mother-inlaw? Do you know of any websites offhand where I could order it!? Looks delish!!!

    • No need to order it! I just buy my maple syrup at the regular American grocery store. It is with all the rest of the breakfast syrups, you just have to look a little find *real* maple syrup. And it’s quite a bit more expensive. :D

  4. I like the use of the maple syrup in hte mayo in these burgers!

    • It is an awesome addition! I figure it’d be yum on salmon too. :)

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