Bacon Maple Steakhouse Beef Burger

A luxurious steakhouse beef burger with salty-sweet maple bacon, lettuce and caramelized onion, and a golden toasted bun. A Nurtosh favourite for an elevated homemade burger night.

Prep: 15 minutes   Cook: 15–25 minutes   Servings: 2

Ingredients

• 340 g ground beef (80/20 blend)
• 2 brioche or potato burger buns
• 40 g smoked Gouda (or 2 slices)
• 4 cooked bacon rashers; 1 teaspoon maple syrup
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon neutral cooking oil
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• lettuce and caramelized onion

Instructions

1. Prepare the topping: Brush the cooked bacon lightly with maple syrup and warm briefly in the pan.
2. Shape beef into 2 thick patties with a shallow indentation in the centre. Season both sides with salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat. Sear the thick patties, turning as needed for even cooking. Cook until the centre of every beef patty reaches 71°C / 160°F on a food thermometer. Cooking time depends on thickness and heat.
4. Add smoked Gouda during the final minute of cooking (or just after cooking for blue cheese). Let it soften while the patties rest briefly.
5. Mix mayonnaise with Dijon mustard for a quick sauce; adjust to taste. Toast the cut sides of the burger buns until lightly golden.
6. Spread sauce on the buns, layer with lettuce and caramelized onion, add the beef and bacon maple topping, then close and serve immediately.

Nurtosh kitchen tip

The secret to this steakhouse burger is to keep the beef cold until cooking and toast the buns just before assembly. Serve with oven fries or a fresh salad.

Food safety: Cook ground beef to an internal temperature of 71°C / 160°F.