Maple Glazed Bacon Cheeseburger

This Maple Glazed Bacon Cheeseburger Poutine brings together the best of Canadian comfort food and American diner classics in one irresistible dish. Crispy golden fries act as the perfect base for juicy ground beef, crunchy bacon, melty cheese curds, and sweet caramelized onions. A glossy, sweet maple glaze ties all the flavors together, making every bite a satisfying play of salty, sweet, and savory notes. It’s perfect for sharing, game day, or any time you want a hearty indulgence that’s sure to impress.

I first made this dish on a whim after a barbecue when I had cheese curds leftover. The combination of all these flavors quickly became a favorite at parties, and now it’s always the first thing to disappear whenever friends come over. It’s fun to serve and feels like a little celebration on a plate.

Ingredients

• Frozen fries: chosen for sturdy texture so they stay crisp under toppings
• Ground beef: 80 percent lean for juicy flavor that permeates the dish
• Fresh cheese curds: if you can find them for that classic squeaky, melt in your mouth poutine experience
• Thick cut bacon: provides smoky crunch that stands out among the layers
• Small onion: caramelizes down to add sweet depth and balance
• Olive oil: for sautéing onions and developing flavor
• Garlic powder: adds a warm, savory backbone to the beef and glaze
• Black pepper: essential for seasoning and a subtle kick
• Pure maple syrup: not pancake syrup to lend authentic complex sweetness to the glaze
• Dijon mustard: introduces tang and sharpness that contrasts the maple
• Soy sauce: deepens the glaze with rich umami notes

Instructions

Cook the Fries:

Place the frozen fries on a baking sheet and cook according to package directions until they are deep golden and crispy all over. Make sure not to remove them too early since sturdy fries hold up best to the layers of toppings without getting soggy.

Cook the Bacon:

Fry the bacon slices in a skillet over medium heat. Cook thoroughly until the bacon is crisp all the way through. Transfer the cooked bacon to a paper towellined plate and crumble into chunky pieces. Save the bacon drippings in the skillet for the next step to add extra flavor.

Make the Maple Glaze:

Combine pure maple syrup, Dijon mustard, soy sauce, garlic powder, and black pepper in a small saucepan. Whisk well and bring to a simmer over medium heat. Let it bubble gently for three to five minutes while stirring frequently until thick enough to coat the back of a spoon.

Sauté the Onions:

Add thinly sliced onion to the skillet with the reserved bacon drippings. Set the heat to mediumlow and cook for eight to ten minutes, stirring often. Cook slowly until the onions are soft, caramelized, and a deep golden brown. This step adds important sweet richness so be patient.

Cook the Ground Beef:

Season the ground beef with garlic powder and black pepper. Form it into a patty or leave as chunky crumbles. Cook in a skillet over mediumhigh heat for about four to five minutes on each side until well browned and cooked through.

Assemble the Poutine:

Spread the hot crispy fries on your largest serving platter or a shallow baking dish. Scatter cheese curds evenly over the fries. Add the hot ground beef crumbles or sliced patty on top. Sprinkle the crumbled bacon and caramelized onions over everything. Drizzle with warm maple glaze evenly and serve immediately while everything is warm, gooey, and sticky.

My favorite part has to be how the maple glaze caramelizes on the fries creating sweet sticky spots combined with crispy bacon. Those little bites are pure magic. I still laugh remembering movie nights where my brother and I quietly raced to pick out every last glazed fry before anyone else noticed.

Storage Tips

If you have leftovers store the fries and toppings separately in airtight containers to keep fries from becoming soggy. Reheat fries in the oven or air fryer to bring back the crispness and warm the toppings gently before assembling again with fresh maple glaze.

Ingredient Substitutions

Fresh mozzarella chunks work well as a substitute if cheese curds are hard to find. Turkey bacon is a lighter alternative that still crisps nicely. Honey can replace maple syrup in the glaze if needed though it will alter the flavor profile somewhat.

Serving Suggestions

This hearty poutine shines as a main dish or a shareable appetizer. Pair it with a tangy coleslaw or a bright green salad to cut through the richness. It’s always a hit at parties or casual movie nights when you want to serve something fun and indulgent.

Serve immediately so the cheese melts and the glaze stays glossy. This dish is messy but unforgettable.

Common Questions About Recipes

→ What type of fries work best?

Thick-cut or crinkle fries hold up best under toppings, staying crispy and sturdy.

→ How can I ensure crispy bacon?

Cook bacon on medium heat until fully crisp, then drain on paper towels before crumbling.

→ Can I substitute cheese curds?

Fresh mozzarella or torn provolone are great alternatives if cheese curds aren't available.

→ Tips for caramelizing onions?

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

→ Is it possible to make the maple glaze ahead?

Yes, prepare the glaze in advance and warm gently before drizzling for convenience.