½ cup mayonnaise
1½ Tbsp maple syrup
Remaining Ingredients:
2 Tbsp butter
½ red onion, thinly sliced
2 Granny Smith apples, peeled and thinly sliced
⅓ cup maple syrup
1½ Tbsp dark brown sugar
½ tsp ground cinnamon
2 lb 80 percent lean ground beef
Salt and black pepper, to taste
8 slices thick-cut bacon
4 hamburger buns
4 slices Vermont Cheddar cheese
To prepare Maple-Mayo Sauce: Combine mayonnaise and maple syrup until smooth. Burgers: Heat butter in a medium pan over medium heat. Add onion; cook 2 min, stirring occasionally. Stir in apples. Cook 3-5 minutes or until apples are tender and onion is translucent, stirring occasionally. Stir in maple syrup, sugar and cinnamon. Cook 3 minutes; set aside. Place beef in a large bowl. Season with salt and pepper; gently mix to incorporate. Form into 4 (½-inch-thick) patties; set aside. Add bacon to a large pan over medium-high heat; cook 5 minutes or until crispy. Transfer bacon to a paper-towel-lined plate, leaving drippings in pan. Add burgers to pan; cook 3-4 minutes per side for medium or until desired degree of doneness. Top each patty with 1 slice cheese and let melt, 30 seconds. Transfer to a plate; keep warm. Pour off drippings. Return pan to medium-high heat. Add buns, cut sides down, to pan; toast 2 minutes, or until lightly browned. Spread Vermonster Maple-Mayo Sauce on bottom halves of toasted buns. Top each with 1 patty, apple mixture and 2 bacon slices. Spread sauce on top bun and cover burger.