Sweet, spicy, and perfectly balanced - when I tell you this is one of those burgers you’ll want to make again and again, I mean it. It starts with a generous layer of jam-packed baconnaise, topped with tangy pickled onions, then two beef patties with melty cheese. Add a good slather of chilli maple, stack on even more bacon, and close it all up in a perfectly soft burger bun. to die for.
Maple
You can swap the maple for honey or regular syrup, but honestly, nothing beats real maple. It’s got a looser texture — exactly what you want when making a sauce — and a flavour that’s just on another level. Real maple syrup gives this burger its signature depth and balance, making the maple element the star of the show.
Chilli Maple Sauce
It’s best to make the sauce before you cook the patties, since it reheats beautifully. While cooking, it might look too thin — don’t stress, it thickens as it cools. You want it pourable, not gloopy. When you’re ready to build the burgers, warm it gently over low heat until it loosens. If it feels a bit thick, just add a splash of water to bring it back to the right consistency.
Rendering Bacon Fat for the Best Mayo
I talk about this more in our newsletter on the Bacon Baconnaise Burger LINK HERE, but it’s worth repeating here — rendered bacon fat in mayo changes everything.
It adds a depth of flavour you wouldn’t believe. Just replace the same weight of oil in your mayo recipe with the rendered bacon fat, and you’ll never want to go back to regular mayo again.
