Categories: Burgers
Ingredients
- 3 lbs. ground beef chuck
- Vegetable oil, for the grill
- 12 slices bacon, halved
- 3 tbsp. pure maple syrup
- Black pepper
- 6 sesame burger buns, split
- 1/4 cup mayo
- 2 tbsp. ketchup
- 2 tsp spicy brown mustard
- 1 tsp Louisiana hot sauce
- Kosher salt
- 12 slices Colby Jack cheese
- Pickle chips, for topping
Directions
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Form the ground beef into 12 thin patties, about 4 1/2 inches wide. Place on a baking sheet and refrigerate for at least 30 minutes to firm up. Preheat a grill to high and lightly oil the grates.
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Meanwhile, put the bacon in a large nonstick skillet. Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 30 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
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Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 tsp pepper. Cook over medium heat, turning the bacon to coat in the syrup, until glazed, about 1 minute; remove to a plate to cool. Brush the cut sides of the buns with some of the bacon drippings. Mix the mayo, ketchup, mustard and hot sauce in a small bowl.
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Season the patties with salt and pepper on both sides. 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 for medium doneness. Toast the buns on the grill.
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Assemble the burgers: Spread the mayo sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.