Maple Glazed Bacon Cheeseburger

This Maple Glazed Bacon Cheeseburger Poutine brings together the best of Canadian and American comfort foods in one irresistible dish. Crispy golden fries serve as the base for juicy seasoned beef, smoky bacon, melty cheese curds, and sweet caramelized onions all drizzled with a luscious maple glaze that adds a perfect balance of sweet and savory. It’s a crowd-pleaser that’s hearty enough for dinner yet fun for sharing during game days or casual get togethers.

I first made this after a cookout when I had leftover cheese curds and needed a quick idea. It was such a hit that my friends now ask for it whenever we gather. The combination is fun and a little over the top in the best way possible.

Ingredients

• Frozen fries: pick sturdy crinkle cut or straight fries so they hold up well under all the toppings and stay crispy
• Ground beef: 80 percent lean works best for juicy, flavorful beef that keeps the dish hearty
• Cheese curds: fresh squeaky curds melt just right and give that classic poutine texture look for local or specialty cheese shops if possible
• Thick cut bacon: smoky bacon cooked crisp adds bold flavor and a satisfying crunch
• Small onion: caramelized for sweetness and richness to balance the savory components
• Olive oil: helps sauté the onions gently and adds subtle depth
• Garlic powder: used in the beef and glaze for a savory background note
• Black pepper: essential seasoning that introduces heat and complexity
• Pure maple syrup: real maple syrup is key here for a complex, sticky glaze avoid pancake syrup substitutes
• Dijon mustard: adds tang and sharpness to cut through the sweetness
• Soy sauce: deepens flavor and brings umami to the glaze

Instructions

Cook the Fries:

Bake frozen fries according to package instructions until deeply golden and crispy on all sides. Do not remove them early as they need to be sturdy enough to hold toppings without getting soggy.

Cook the Bacon:

Place bacon slices in a skillet over medium heat and cook until crisp all the way through. Transfer the bacon to a paper towel lined plate to drain and crumble into large pieces. Keep the bacon drippings in the pan for the next step.

Make the Maple Glaze:

In a small saucepan whisk together pure maple syrup, Dijon mustard, soy sauce, garlic powder and black pepper. Heat over medium until it just starts to simmer then let it bubble gently for about three to five minutes. Stir frequently and remove when the glaze is thick enough to coat the back of a spoon.

Sauté the Onions:

Add thinly sliced onions to the skillet with the reserved bacon drippings. Set the heat to medium low and cook slowly stirring frequently for eight to ten minutes until the onions turn soft, caramelized and a deep golden brown. Taking your time here creates rich sweetness and depth of flavor.

Cook the Ground Beef:

Season the ground beef with garlic powder and black pepper. Shape into a patty or cook as crumbled pieces in a skillet over medium high heat. Cook about four to five minutes per side until nicely browned and cooked through.

Assemble the Poutine:

Start with a layer of hot crispy fries on a large serving platter or shallow baking dish. Scatter cheese curds evenly on top while fries are still hot so they gently melt. Add the cooked ground beef next followed by crumbled bacon and caramelized onions. Drizzle generously with warm maple glaze and serve immediately for the best gooey sticky experience.

One of my favorite parts is how the maple glaze caramelizes where it hits the hot fries creating sticky sweet spots with crispy bacon that are irresistible. It reminds me of movie nights with my brother where we’d race to scoop up every last glazed fry before the credits rolled.

Storage Tips

Keep leftover poutine components separate in airtight containers to preserve texture. Fries stay crispier if stored apart from toppings. Reheat fries and toppings individually in an oven or air fryer until hot then assemble fresh and drizzle with new maple glaze for best results.

Ingredient Substitutions

If cheese curds are not available fresh mozzarella chunks can be a good substitute though texture will differ. Thick cut turkey bacon works well for a lighter version while honey can replace maple syrup in the glaze if needed but expect a different flavor profile.

Serving Suggestions

Serve this poutine as a main or appetizer. Pair with a bright tangy coleslaw or simple green salad to cut through richness. It’s a perfect dish for parties or casual family movie nights when you want to serve something fun and comforting.

Serve hot and enjoy the sweet and savory contrast. This dish is best shared and eaten right away.

Common Recipe Questions

→ What fries work best for this dish?

Choose thick-cut or crinkle fries as they hold up well under toppings and stay crispy longer.

→ How can I get crispy bacon every time?

Cook bacon over medium heat until fully crisp, then drain on paper towels before crumbling to keep it crunchy.

→ Are there alternatives to cheese curds?

Fresh mozzarella or torn provolone can be used if cheese curds aren’t available, though the texture will be less squeaky.

→ How do I caramelize onions perfectly?

Sauté onions slowly in bacon drippings over medium-low heat for 8-10 minutes until soft, golden, and sweet.

→ Can the maple glaze be prepared ahead of time?

Yes, make the glaze in advance and gently reheat it before drizzling over assembled layers for convenience.