Maple Glazed Bacon Cheeseburger Poutine

Maple Glazed Bacon Cheeseburger Poutine takes the cozy comfort of Canadian poutine and gives it a crave-worthy burger twist. You get hot crispy fries and melty cheese curds just like the classic but then it goes all-in with juicy beef, smoky bacon, and a sticky sweet maple glaze. It is basically my idea of pure indulgence and always the first thing to disappear at game day gatherings.

I first threw this together to use up some cheese curds after a cookout and it was such a hit that now everyone requests it whenever we have friends over. I love how fun and over the top it is.

Ingredients

• Frozen fries: Choose a sturdy crinkle cut or straight fry so they hold up to all the toppings and stay crispy
• Ground beef: Go for 80 percent lean for juicy patties that flavor the whole dish
• Cheese curds: Seek out fresh squeaky curds if possible They melt deliciously and give that classic poutine bite
• Thick cut bacon: Pick a smoky bacon and cook until extra crisp The flavor stands out and adds crunch
• Small onion: Caramelizes down to add sweet richness Layer it in for balance
• Olive oil: Use for sautéing the onion for extra depth
• Garlic powder: Adds savory backbone to both the beef and maple glaze
• Black pepper: Essential for seasoning and heat both in the beef and glaze
• Pure maple syrup: Not pancake syrup Real maple gives the glaze its signature complex sweetness
• Dijon mustard: Brings tang and sharpness to offset the maple
• Soy sauce: Deepens the glaze and provides umami

Step-by-Step Instructions

Cook the Fries:

Bake the frozen fries according to package instructions until they are deep golden and crispy all over The fries need to be sturdy so do not pull them out early

Cook the Bacon:

Fry the bacon slices in a skillet over medium heat until crisp all the way through Transfer to a paper towel lined plate and crumble into chunky bits Save the bacon drippings in the pan

Make the Maple Glaze:

Whisk together 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 for three to five minutes Stir often and stop when it is thick enough to coat the back of a spoon

Sauté the Onions:

Add sliced onion to the skillet with the reserved bacon drippings Set to medium low and cook for eight to ten minutes stirring frequently until the onions are soft caramelized and deep golden brown Take your time and do not rush this step

Cook the Ground Beef:

Season the ground beef with garlic powder and black pepper Form into a patty or break into chunky crumbles Cook in a skillet over medium high heat for four to five minutes per side until well browned and cooked through

Assemble the Poutine:

Layer hot crispy fries on your largest serving platter or a shallow baking dish Scatter cheese curds evenly on top followed by hot beef crumbles or slices of patty Sprinkle over the crumbled bacon and caramelized onions Drizzle the whole thing with warm maple glaze Serve right away while everything is melty and sticky

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My absolute favorite part is how the maple glaze caramelizes where it hits the hot fries The sweet sticky spots with crispy bacon are out of this world I still laugh remembering my brother and I digging out every last glazed fry after a movie night

Storage Tips

If you have leftovers store the poutine toppings and fries separately in airtight containers Fries stay crispier this way Reheat each component in the oven or air fryer until hot then assemble again and drizzle with fresh glaze

Ingredient Substitutions

You can swap out mozzarella chunks if cheese curds are hard to find Thick cut turkey bacon works if you want a lighter option For the glaze honey can stand in when maple syrup is not available but the taste will be different

Serving Suggestions

This poutine is a knockout main all on its own or makes an over the top appetizer for sharing Try pairing it with a tangy coleslaw or a simple green salad to balance the richness It is perfect for parties or family movie nights when you want to serve something fun

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Cultural and Historical Context

Classic poutine is pure Canadian comfort food born in Quebec and built around fries and fresh cheese curds with brown gravy This recipe celebrates that heritage and adds a twist from American cheeseburgers and the iconic maple syrup that is so loved across Canada

Recipe FAQs

→ What type of fries work best for this dish?

Thick-cut or steak fries hold up best to the toppings and glaze, staying crispy underneath all the layers.

→ How do I get crispy bacon every time?

Cook bacon over medium heat until fat is rendered and edges are crisp, then drain on paper towels before crumbling.

→ Is it possible to substitute the cheese curds?

Yes, fresh mozzarella or torn provolone can work if cheese curds aren't available, though the texture will differ.

→ Any tips for caramelizing onions?

Cook onions low and slow in bacon drippings for 8-10 minutes, stirring occasionally until golden and sweet.

→ Can I prepare the maple glaze ahead of time?

Yes, the glaze can be made in advance and warmed before drizzling over the assembled dish for extra convenience.