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You won't forget this maple bacon smash burger. There are sweet and salty bacon pieces, gooey provolone, and onions cooked until they're deep and jammy. It's all loaded up on a toasted, buttery roll. Every layer brings a different taste and some crunch, and the whole plate is always empty in no time at my place.
Mouthwatering Ingredients
- Butter: grab real unsalted stuff—you need it for browning buns every time
- Onions: go with regular yellow onions; cook slow on low heat with a splash of maple syrup for extra caramel flavor
- Bacon: choose thick quality slices, brush with maple syrup, and sprinkle some chili powder for a sweet-spicy kick
- Yellow mustard: must-have for that zippy classic bite on burgers
- Maple bacon: thick cut is best, and try to snag real Wisconsin maple syrup if you can
- Salt pepper garlic powder and onion powder: these bring all the flavor—just use fresh pepper and skip the regular salty table salt for more punch
- Ground beef: buy 80-85 percent lean, bright red and fresh for juicy patties
- Caramelized onions: slowly roasted yellow onions bring out all the tasty sweetness
- Hard rolls: bakery fresh rolls hold everything without getting soggy—toast with butter for that crunch
- Provolone cheese: melts super smooth, try aged for extra oomph
Delicious Step-by-Step Directions
- Add Cheese and Assemble Burgers:
- Once you’ve flipped the patties, cover them each with provolone slices, then pile on maple bacon and more caramelized onions. Loosely tent with a big bowl or lid to help melt all that cheese. Slather some butter on those rolls and toast them, then stack everything up, extra mustard if you like, and eat right away while it’s all still melty.
- Griddle and Smash the Burgers:
- Get your griddle nice and hot over medium-high. Swirl on some butter or a slick of oil. Drop the beef balls onto the heat, press each hard with a spatula into a thin layer. Cook till you see those dark, crisp edges and the grease bubbles. Flip twice—right before the last flip, slather on yellow mustard.
- Make the Maple Bacon:
- Put bacon strips on a rack over a baking tray, slide into a cold oven and set it to 350. While that cooks, mix up maple syrup, chili powder, and black pepper. Brush this onto the bacon in the oven. Takes about 25–30 minutes depending on how thick your bacon is—pull it when shiny and crisp.
- Caramelize the Onions:
- Cut up two or three yellow onions, toss with a fat scoop of butter in a heavy pan. Keep the heat low, stir a lot. Drizzle a bit of maple syrup plus fresh pepper as you go. Cook slow until it's all toasty brown, sticky, and smells amazing—usually half an hour or so.
- Shape the Patties:
- Split your beef mix into four balls. Set them on a plate and walk away for fifteen minutes—let them hang out, uncovered. That rest makes browning easier and keeps them from getting tough.
- Mix Up The Beef:
- Use your hands to gently blend ground beef, sautéed onions, salt, pepper, garlic powder, and onion powder. Stop as soon as it all comes together. Don’t mix too much—overdoing it makes beef stiff.
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How to Keep Leftovers Fresh
Wrap up leftover burgers and bacon tight and keep them chilled for up to three days. Warm patties again on a hot pan—they'll crispen up like new. Store toppings and rolls in different containers so buns won’t go soggy. Best to keep onions in a sealed box so their scent doesn’t take over the fridge.
Ingredient Swap Ideas
No provolone? Try Swiss or creamy cheddar—they melt great and taste awesome. Want it lighter? Go for turkey bacon instead. Out of maple syrup? Honey’s a fine stand-in for glazing. Red or sweet onions both work if you want to mix up that caramelized flavor.
Easy Serving Ideas
These are great with homemade fries, a handful of dill pickles, or a crisp salad to balance things. Coleslaw gives good crunch, or just grab some kettle chips for a fast side. Toasting extra rolls is smart—folks always want seconds at a party.
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Background and Traditions
Smash burgers hit it big in American diners thanks to their crunchy, quick-cooked edges. Maple and bacon together is kind of a Midwest specialty—Wisconsin nails it with epic syrup and creamy cheese. It’s a combo that’s always in style around here.
Recipe FAQs
- → How can I get the edges crispy on the patties?
Heat a skillet or griddle until it’s scorching hot, press the patties flat, and let them cook untouched until the edges are brown and crisp.
- → What makes the bacon both sweet and smoky?
Brush bacon with chili-spiced maple syrup as it cooks in the oven for a rich, deep caramelized flavor.
- → Can I swap out the provolone?
Sure, try melty cheeses like cheddar or Swiss for a creamy addition.
- → Why are caramelized onions important?
They add a layer of mellow sweetness and complexity, balancing the maple bacon’s smoky richness.
- → What’s the best type of bread for this burger?
Toasted hard rolls work great. They stay sturdy under the juicy patties and butter adds a nice crispness.
- → Could I use a pan instead of a griddle?
Absolutely! A cast iron pan on high heat will get you the same crispy and seared effect.