Maple Bacon Double Cheeseburgers

Photo: Ralph Smith

These sweet and salty burgers are bound to make Dad's Father's Day. You'll use three tablespoons of maple syrup to flavor your bacon slices and a teaspoon of Louisiana-style hot sauce to make the fiery mayonnaise.

Ingredients

3 pounds ground beef chuck
Vegetable oil, for the grill
12 slices bacon, halved
3 tablespoons pure maple syrup
Coarsely ground pepper
6 sesame hamburger buns, split
1/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons spicy brown mustard
1 teaspoon Louisiana-style hot sauce
Kosher salt
12 slices colby jack cheese
Pickle chips, for topping

Directions

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.
Meanwhile, put the bacon in a large nonstick skillet (it's OK if the slices overlap -- they'll shrink). Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 20 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 teaspoon 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 mayonnaise, ketchup, mustard and hot sauce in a small bowl.
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.
Assemble the burgers: Spread the mayonnaise sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.