Maple Bacon Apple Cheddar Burger

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
Toppings: 8 slices bacon, 4 slices sharp cheddar cheese, 1 large Honeycrisp or Granny Smith apple, 1 teaspoon lemon juice, 4 lettuce leaves
Buns: 4 brioche or potato burger buns, 1 tablespoon softened butter
Maple mustard: 1/4 cup Dijon mustard, 2 tablespoons mayonnaise, 1 1/2 tablespoons pure maple syrup, 1 teaspoon apple cider vinegar, 1/8 teaspoon kosher salt

Do This

1. Stir together the Dijon, mayonnaise, maple syrup, vinegar, and salt; refrigerate until ready to use.
2. Cook bacon in a skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp; drain on paper towels.
3. Thinly slice the apple into 1/8-inch slices and toss with lemon juice to prevent browning.
4. Shape beef into 4 patties, each about 3/4 inch thick; season both sides with salt, pepper, and garlic powder.
5. Cook patties in a 400°F skillet or grill for 3 to 4 minutes per side, until they reach 160°F in the center.
6. Add cheddar during the final minute of cooking, then rest burgers for 3 minutes.
7. Toast buttered buns, spread with maple mustard, and assemble with lettuce, cheeseburger patties, bacon, and apple slices.

Why You’ll Love This Recipe

Sweet, salty, and familiar: Maple, bacon, cheddar, apple, and beef taste cozy and crowd-friendly without feeling unusual.
Juicy burger texture: 80/20 ground beef keeps the patties tender, flavorful, and satisfying.
Fresh crunch: Thin apple slices cut through the richness of the bacon and cheese.
Easy enough for a weeknight: The maple mustard comes together in minutes, and the burgers cook quickly in a skillet or on the grill.

Grocery List

Produce: 1 large Honeycrisp, Fuji, or Granny Smith apple; lemon; green leaf lettuce or butter lettuce
Meat: 1 1/2 pounds 80/20 ground beef; 8 slices bacon
Dairy: 4 slices sharp cheddar cheese; butter
Bakery: 4 brioche or potato burger buns
Pantry: Dijon mustard, mayonnaise, pure maple syrup, apple cider vinegar, kosher salt, black pepper, garlic powder

Full Ingredients

For the Maple Mustard

1/4 cup Dijon mustard
2 tablespoons mayonnaise
1 1/2 tablespoons pure maple syrup
1 teaspoon apple cider vinegar
1/8 teaspoon kosher salt

For the Burgers

1 1/2 pounds 80/20 ground beef, cold
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
4 slices sharp cheddar cheese

For the Toppings and Buns

8 slices bacon
1 large Honeycrisp, Fuji, or Granny Smith apple
1 teaspoon fresh lemon juice
4 green leaf lettuce leaves or butter lettuce leaves, patted dry
4 brioche or potato burger buns, split
1 tablespoon softened unsalted butter, for toasting the buns

Maple Bacon Apple Cheddar Burger – Closeup

Step-by-Step Instructions

Step 1: Make the maple mustard

In a small bowl, stir together 1/4 cup Dijon mustard, 2 tablespoons mayonnaise, 1 1/2 tablespoons pure maple syrup, 1 teaspoon apple cider vinegar, and 1/8 teaspoon kosher salt until smooth. Taste it: it should be tangy first, then gently sweet. Cover and refrigerate while you prepare the rest of the burger ingredients.

Step 2: Cook the bacon until crisp

Place the bacon slices in a large skillet in a single layer. Set the skillet over medium heat and cook for 8 to 10 minutes total, turning the bacon every 2 to 3 minutes, until deeply browned and crisp around the edges. Transfer the bacon to a paper towel-lined plate to drain. Carefully pour off the bacon fat, then wipe out the skillet if you plan to cook the burgers on the stovetop.

Step 3: Slice the apple

Core the apple and slice it very thinly, about 1/8 inch thick. You want 12 to 16 slices total, or about 3 to 4 slices per burger. Place the apple slices in a bowl and toss them with 1 teaspoon fresh lemon juice. This keeps them fresh-looking and adds a little brightness that balances the bacon and cheddar.

Step 4: Shape and season the patties

Divide the cold ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the buns, since the burgers will shrink as they cook. Press a shallow thumbprint into the center of each patty to help it cook evenly. Sprinkle both sides of the patties with the kosher salt, black pepper, and garlic powder.

Try not to overwork or tightly pack the meat. A loose, gentle shape gives you a juicier burger with a better bite.

Step 5: Cook the burgers

Heat a large cast-iron skillet, heavy stainless skillet, or grill to medium-high heat, about 400°F. If using a skillet, add the patties directly to the hot pan; the beef has enough fat to sear well. Cook for 3 to 4 minutes on the first side without pressing down on the burgers. Flip and cook for another 3 to 4 minutes, until the patties reach an internal temperature of 160°F on an instant-read thermometer.

During the final 1 minute of cooking, place 1 slice of cheddar on each patty. Cover the skillet with a lid or tent the grill briefly to help the cheese melt. Transfer the cheeseburger patties to a plate and let them rest for 3 minutes.

Step 6: Toast the buns

Spread the cut sides of the buns with 1 tablespoon softened butter total. Place the buns cut-side down in the skillet or on the grill for 1 to 2 minutes, until lightly golden and warm. Toasting helps the buns hold up to the juicy beef, maple mustard, and apple slices.

Step 7: Assemble the maple bacon apple burgers

Spread about 1 tablespoon of maple mustard on the bottom half of each bun and another 1 teaspoon on the top half. Add a dry lettuce leaf to each bottom bun, then place a cheddar-topped beef patty on top. Add 2 slices of crisp bacon to each burger, breaking the bacon in half if needed so it fits neatly. Top with 3 to 4 thin apple slices, then close with the top bun.

Serve right away while the patties are hot, the cheddar is melted, the bacon is crisp, and the apple still has a fresh crunch.

Pro Tips

Use 80/20 beef for the best texture: Leaner beef can dry out quickly, especially when cooked to 160°F.
Slice the apple thinly: Thin slices are easier to bite through and blend better with the burger than thick wedges.
Keep the lettuce dry: Patting lettuce dry helps prevent the bottom bun from getting soggy.
Do not press the patties while cooking: Pressing squeezes out flavorful juices and can make the burgers dry.
Balance the maple: If your maple mustard tastes too sweet, add another 1/2 teaspoon apple cider vinegar or 1 teaspoon Dijon mustard.

Variations

Apple chutney burger: Instead of raw apple slices, dice 1 large apple and simmer it with 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon water, 1/8 teaspoon cinnamon, and a pinch of salt over medium-low heat for 8 to 10 minutes, until softened and jammy.
Spicy maple bacon apple burger: Add 1/4 teaspoon cayenne pepper to the maple mustard or spread a few pickled jalapeño slices under the bacon.
Smoky backyard version: Grill the patties over medium-high heat and use smoked cheddar instead of sharp cheddar.

Storage & Make-Ahead

These burgers are best assembled right before serving, but the components can be prepared ahead. The maple mustard can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Bacon can be cooked up to 3 days ahead; re-crisp it in a 375°F oven for 5 to 7 minutes. Patties can be shaped up to 24 hours ahead and refrigerated, covered, until ready to cook. Slice the apple no more than 2 hours ahead for the freshest texture, and keep it tossed with lemon juice in the refrigerator. Store leftover cooked patties separately from buns and toppings in an airtight container in the refrigerator for 3 to 4 days; reheat gently in a covered skillet over medium-low heat until warmed through to 165°F.

Nutrition (per serving)