Maple Glazed Bacon Cheeseburger

This Maple Glazed Bacon Cheeseburger Poutine brings together two beloved comfort foods into one indulgent dish with layers of crispy fries, juicy beef, smoky bacon, melty cheese curds, and sweetsavory maple glaze. It’s the perfect mix of textures and flavors for game day or a fun dinner with friends and family. Every bite is a satisfying balance of crunchy, cheesy, savory, and sticky sweet notes that you won’t be able to resist.

I first threw this recipe together to use up leftover cheese curds after a cookout and it was an instant hit. Now it’s my goto dish whenever friends come over because it’s so fun and over the top.

Ingredients

• Frozen fries: Choose sturdy crinkle cut or straight fries so they stay crispy under all the toppings
• Ground beef: Choose 80 percent lean for juicy flavorful patties that infuse the whole dish
• Cheese curds: Fresh squeaky curds melt beautifully for the authentic poutine texture
• Thick cut bacon: Pick smoky bacon and cook until crisp to add crunch and bold flavor
• Small onion: Caramelizes down to add sweet richness and balance
• Olive oil: Used for sautéing onions adding depth to their flavor
• Garlic powder: Adds a savory undercurrent to both the beef and the maple glaze
• Black pepper: Essential seasoning for heat and flavor balance in the beef and glaze
• Pure maple syrup: Use real maple syrup, not imitation syrup, for that signature complex sweetness
• Dijon mustard: Adds tang and brightness to offset the sweetness of the glaze
• Soy sauce: Deepens the glaze with umami and saltiness

Instructions

Cook the Fries:

Bake frozen fries according to package instructions until they are deep golden and crispy all over. The fries need to be sturdy so they hold up to all the layers without getting soggy.

Cook the Bacon:

Panfry bacon slices over medium heat until crisp throughout. Transfer to a paper towel lined plate to drain and once cool crumble into chunky bits. Keep the bacon drippings in the skillet for flavoring the onions.

Make the Maple Glaze:

Whisk pure maple syrup, Dijon mustard, soy sauce, garlic powder, and black pepper in a small saucepan. Bring to a simmer over medium heat and let it bubble gently for three to five minutes. Stir often and stop when the glaze is thick enough to coat the back of a spoon.

Sauté the Onions:

Add sliced onion to the skillet with the reserved bacon drippings. Use mediumlow heat and cook for eight to ten minutes, stirring frequently, until the onions are soft, caramelized, and a deep golden brown. Take your time as this slow cooking develops sweet richness.

Cook the Ground Beef:

Season ground beef with garlic powder and black pepper. Form into patties or crumble into chunky pieces. Cook in a skillet over mediumhigh heat for four to five minutes per side until deeply browned and cooked through.

Assemble the Poutine:

Spread hot crispy fries in a large serving dish. Scatter cheese curds evenly over the fries followed by the hot beef crumbles or patties. Sprinkle over crumbled bacon and caramelized onions. Drizzle the warm maple glaze over everything. Serve immediately while everything is melty and sticky.

My favorite part is how the maple glaze caramelizes on the hot fries creating sticky sweet pockets with crispy bacon. I still chuckle thinking about a movie night when my brother and I fought over every last glazed fry.

Storage Tips

Leftovers store best if you keep fries and toppings separate in airtight containers to preserve crispiness. Reheat fries in the oven or air fryer until hot and crispy then warm the toppings separately. Reassemble and drizzle with fresh glaze before serving to bring back the original texture and taste.

Ingredient Substitutions

Mozzarella chunks or torn provolone can replace cheese curds if you cannot find the real thing, though the texture will vary. Thick cut turkey bacon is a lighter alternative to pork bacon and can still provide smokiness. If pure maple syrup is unavailable, honey can substitute in the glaze but expect a slightly different taste profile.

Serving Suggestions

This poutine shines as a fulfilling main dish or as an impressive appetizer for sharing. Pair with tangy coleslaw or a simple green salad to cut through the richness and add freshness. It’s great for parties, game nights, or any occasion when you want something fun and flavorful on the table.

This over the top poutine is best served immediately for maximum melty texture and sticky glaze. It makes a memorable dish for gatherings and late night cravings alike.

Common Questions

→ What type of fries work best for this dish?

Thick-cut or crinkle fries hold up best under toppings and maple glaze, staying crispy beneath layers.

→ How do I achieve crispy bacon every time?

Cook bacon on medium heat until fat renders and edges turn crisp, then drain on paper towels before crumbling.

→ Can cheese curds be substituted?

Fresh mozzarella or torn provolone work as alternatives though texture will be less squeaky and gooey.

→ Any tips for caramelizing onions perfectly?

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

→ Is it okay to prepare the maple glaze ahead of time?

Yes, the glaze can be made in advance and warmed gently before drizzling to maintain its sticky consistency.