Maple Glazed Bacon Cheeseburger

This recipe combines the hearty satisfaction of a cheeseburger with the comforting indulgence of classic Canadian poutine topped with a luscious maple glaze. Crispy fries are layered with juicy seasoned ground beef, smoky bacon, squeaky cheese curds, and sweet caramelized onions, then drizzled with a sticky sweet and savory maple sauce that ties all the flavors together beautifully. It is an irresistible dish perfect for game days, casual dinners, or whenever you crave something bold and cozy.

I first made this after a summer cookout with some leftover cheese curds and it quickly became a favorite for game day gatherings. Everyone loves how it feels a little over the top while staying comforting and satisfying.

Ingredients

• Frozen fries: choose sturdy crinkle cut or straight fries to hold up under all the toppings and stay crisp
• Ground beef: using 80 percent lean gives juicy flavorful beef that stands up to the other rich components
• Cheese curds: fresh squeaky curds melt perfectly for that authentic poutine texture and taste
• Thick cut bacon: opt for smoky bacon cooked until crispy to add crunch and robust flavor
• Small onion: caramelizes down to bring sweetness and depth to balance the dish
• Olive oil: for gently sautéing the onions to enhance their natural sweetness
• Garlic powder: adds a warm savory note to both the beef and the maple glaze
• Black pepper: essential for seasoning the meat and glaze with a little bite
• Pure maple syrup: must be real maple syrup for its complex natural sweetness that defines the glaze
• Dijon mustard: introduces a bright tang that balances the maple syrup's sweetness
• Soy sauce: adds an umami depth to the glaze making it richer and more flavorful

Instructions

Cook the Fries:

Bake the frozen fries following the package directions until they are a deep golden brown and crispy all around. The fries need to be sturdy to support the toppings and not get soggy, so avoid removing them too early.

Cook the Bacon:

Place bacon slices in a skillet over medium heat and cook until crispy all the way through. Transfer the cooked bacon to a paper towel lined plate to drain and crumble it into chunky pieces. Keep the bacon drippings in the pan as they will add flavor when cooking the onions.

Make the Maple Glaze:

In a small saucepan, whisk together the pure maple syrup, Dijon mustard, soy sauce, garlic powder, and black pepper. Bring the mixture to a simmer over medium heat and cook for three to five minutes, stirring frequently, until the glaze thickens enough to coat the back of a spoon.

Sauté the Onions:

Add thinly sliced onions to the skillet with the reserved bacon drippings. Set the heat to medium low and cook, stirring regularly, for eight to ten minutes or until onions become soft, caramelized, and a deep golden brown. This slow process unlocks their natural sweetness and adds a rich layer to the dish.

Cook the Ground Beef:

Season the ground beef with garlic powder and black pepper. Form it into a patty or break it into chunky crumbles. Cook in a skillet over medium high heat for four to five minutes per side if using patties or until fully browned and cooked through if crumbled.

Assemble the Poutine:

Arrange the hot crispy fries on a large serving platter or shallow baking dish. Scatter cheese curds evenly over the fries while they are still hot to encourage melting. Layer the cooked beef over the top, followed by crumbled bacon and caramelized onions. Finish by drizzling the warm maple glaze evenly over the entire dish. Serve immediately so everything stays melty and sticky.

My favorite part is watching the maple glaze caramelize on the fries, creating little pockets of sweet stickiness that pair perfectly with the crispy bacon. I still laugh remembering my brother and me scraping out every last glazed fry after movie nights.

Storage Tips

Store leftover poutine toppings and fries separately in airtight containers. Keeping them separate helps fries stay crisp longer. Reheat fries and toppings in the oven or air fryer until hot, then reassemble and drizzle with fresh glaze for the best texture and flavor comeback.

Ingredient Substitutions

If you cannot find cheese curds fresh mozzarella chunks work well as a substitute. Thick cut turkey bacon can replace pork bacon for a lighter version. If maple syrup is not on hand, you can use honey to make the glaze, though the flavor will be less complex and more floral.

Serving Suggestions

This poutine makes a fantastic main dish or a shareable appetizer. Pair it with a crisp tangy coleslaw or a fresh green salad to cut through the richness. It is ideal for casual parties and movie nights when you want a fun and indulgent dish that impresses everyone.

Serve immediately so everything stays melty and sticky. Enjoy the balance of sweet maple glaze and savory bacon in every bite.

Common Recipe Questions

→ What type of fries work best for this dish?

Thick-cut or crinkle fries hold up well under the toppings, maintaining crispiness despite the glaze and cheese curds.

→ How do I get perfectly crispy bacon?

Cook bacon over medium heat until fat renders and edges become crispy, then drain on paper towels before crumbling.

→ Can I substitute the cheese curds?

Fresh mozzarella or torn provolone are good alternatives if cheese curds are unavailable, although textures differ slightly.

→ What’s the best method to caramelize onions for this dish?

Cook sliced onions slowly in reserved bacon drippings over medium-low heat for 8-10 minutes, stirring often until deep golden and sweet.

→ Is the maple glaze possible to prepare ahead of time?

Yes, the glaze can be made in advance and gently warmed before drizzling, allowing for easier assembly without sacrificing flavor.