Cabin in the Woods Burgers with Bacon & Eggs

cabin in the woods burgers with bacon and eggs


  • 1/2 pound thick-cut bacon or black-pepper bacon
  • 1/4 cup dark amber maple syrup
  • 1 1/2 pounds coarsely ground beef chuck
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons grated onion
  • 2 tablespoons grainy dijon mustard
  • coarse salt and black pepper
  • EVOO or vegetable oil for drizzling
  • 1/2 pound sliced extra-sharp white cheddar, for topping
  • melted butter, for frying eggs and basting burger rolls
  • 4 organic eggs
  • 4 seed-topped or onion burger rolls, split


1. Preheat the oven to 400°. Bake the bacon on a broiler pan or rack-lined baking sheet until the fat is partially rendered, about 15 minutes. Baste the bacon with the maple syrup; bake until crisp, 5 to 6 minutes.

2. Heat a cast-iron skillet over medium-high heat. In a bowl, combine the beef, Worcestershire and onion (grate the onion over the bowl so the juices fall into the meat). Stir in the mustard; season with salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges). Drizzle the patties with oil; cook, flipping once, until a nice crust forms, about 7 minutes. Top with the cheese and cook for about 2 minutes to melt.

3. Brush a nonstick skillet over medium heat with some melted butter. Add the eggs and fry to your liking; season.

4. Toast the buns, basting with melted butter. Top the bun bottoms with the burgers, bacon, eggs and bun tops