Indiana Artisan

Ultimate Maple Bacon Cheeseburger

Maple Aioli:

  • 2/3 cup mayonnaise
  • 1 large clove garlic, finely minced
  • 1 tablespoons maple syrup
  • Spicy Maple-Glazed Bacon:
  • 1/4 cup maple syrup
  • Large pinch ground cayenne
  • 12 thin slices bacon

Fried Pickles:

  • 1/2 cup vegetable oil
  • 3/4 cup King Arthur all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 egg
  • 1 tablespoon water
  • 16 dill pickle slices
  • Kosher Salt


  • 1 1/2 pounds 80/20 ground beef
  • 1/4 teaspoon finely chopped fresh rosemary leaves 2 teaspoons maple syrup
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 slices smoked cheddar cheese (preferably maple smoked) 4 potato buns, toasted

To make Maple Aioli, combine mayonnaise, garlic, and maple syrup in a small mixing bowl.

To make Spicy Maple-Glazed Bacon, in a small bowl, combine maple syrup and cayenne. Heat a large non- stick skillet over medium heat. Add bacon and cook for 3 minutes. Glaze top of bacon with maple syrup mixture, flip, and cook for 1 minute. Glaze, flip, and cook until crispy, about 1 minute. Transfer to a plate.

To make the Fried Pickles, set out two shallow dishes. Heat oil in a large fireproof skillet over high heat. In the first dish combine flour and cornmeal. In the second dish combine eggs and water. Dip the pickles in the flour mixture; shake off any excess. Dip the pickles in the egg mixture; shake off any excess. Then re-dip the pickles in the flour mixture; shake off any excess. When the oil just be- gins to smoke (or when it reaches 350 to 365 degrres F), add 1/2 of the pickles and cook for 1-2 min- utes until coating is crisp, turning occassionally. Remove pickles and drain on paper towels. Lightly season with salt. When oil once again just begins to start smoking again, add remaining pickles and repeat.

To make the patties, place beef, rosemary, maple syrup, salt, and pepper in a large mixing bowl. Han- dling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

Heat a heavy skillet (preferably cast-iron) over high heat. When very hot, add the patties and cook for 2 1/2 minutes. Flip and top with cheese. Tent with aluminum foil to help cheese melt. Cook for 2 to 2 1/2 minutes for medium-rare doneness.

To assemble the burgers, spread a generous amount of Maple Aioli on the cut sides of the buns. On each bun bottom, place two slices of bacon, a cheese-topped patty, and four Fried Pickles. Add the bun tops and serve.

Makes 4 burgers.