- 12 slices smoky bacon
- 1/2 cup real maple syrup, B or Dark Amber A grade
- 2 tablespoons grainy Dijon mustard
- Coarse black pepper
- 1 1/2 pounds ground beef
- 2 tablespoons Worcestershire sauce
- Salt
- Canola oil
- 1/2 pound extra-sharp white cheddar, sliced or grated or sliced sharp American
- 4 medium eggs
- 4 sandwich-size English muffins, toasted and lightly buttered
Pre-heat the oven to 375°F.
Arrange the bacon on a wire rack set over a baking sheet lined with parchment for easy clean up. Whisk up the syrup, Dijon and black pepper. Drizzle half the syrup over top of bacon and bake for 15 minutes. Flip the bacon and baste them with the remainder of the sauce. Bake for 5-8 minutes more until crisp. Remove from the oven and reserve.
Season the beef with Worcestershire, salt and pepper. Form four patties, thinner at the center and thicker at the edges for even cooking. Heat a cast iron skillet or griddle pan over medium-high heat, drizzle with a little canola oil and cook the patties for 8-10 minutes, turning once, melting the cheese on the burgers in last minute or two of cook time.
Remove the patties to a plate; wipe the pan and add the eggs. Cook to desired doneness, over-easy or up.
Place the cheeseburgers on English muffins and top with three slices of bacon and an egg; set the muffin tops in place and serve.