If you’ve been searching for a homemade burger that tastes like a real restaurant burger, this one is it: fresh ground 80/20 beef, crispy maple-smoked bacon, caramelized onions, aged cheddar, and a sauce that takes it over the top—a harissa maple mayo that’s creamy, a little spicy, and perfectly balanced.

This recipe is based on my YouTube video, but I made a few changes since publishing to make it more repeatable at home and better balanced: I now salt the patties properly, I standardize the patty weight, and I tweak the sauce with a touch of acid so the burger doesn’t feel heavy. These changes keep the spirit of the video while making sure you get a juicy burger every time.

If you like bold, bistro-style flavors, you’ll also love my Juicy Smash Burger with Bacon & Cheddar (different style, same vibe):
https://www.micheldumas.com/en/juicy-smash-burger-with-bacon-cheddar/

And if you want the ultimate bun option, my brioche recipe is perfect:
https://www.micheldumas.com/en/foolproof-homemade-brioche-bread-recipe-soft-and-fluffy/

Ingredients (3 large burgers)

Burger + toppings

1 lb (454 g) ground beef (80/20) (or grind your own)
6 slices maple-smoked bacon
3 slices aged cheddar (or 3–4 oz shredded)
1 large yellow onion, thinly sliced
3 brioche burger buns
Salt + black pepper, to taste
1 tbsp butter (optional, for toasting buns)
3 eggs cooked sunny side up (optional)

Harissa Maple Mayo (safer + more consistent than raw egg)

1/2 cup mayonnaise (store-bought or homemade)
1 tbsp harissa (more if you like heat)
1 tbsp Dijon mustard
1–2 tsp apple cider vinegar (or lemon juice)
1 tbsp maple syrup
Salt + pepper, to taste

Simple dressed lettuce

2–3 cups chopped romaine (or leaf lettuce)
1–2 tbsp Harissa Maple Mayo (thin it with 1 tsp water if needed)

Step-by-step (restaurant-style, but easy)

1) Cook the bacon (crisp, not floppy)

Start with the bacon because it gives you flavor and cooking fat. Put the strips in a cold skillet, then turn the heat to medium. The fat renders slowly and the bacon cooks evenly. Flip once or twice until crisp. Move to a rack or paper towel.

Keep 1–2 tablespoons of bacon fat in the pan—this is gold for onions.

If bacon is your thing, you might also like my Easy Bacon Mustard Chicken in Cream:
https://www.micheldumas.com/en/easy-bacon-mustard-chicken-in-cream/

2) Caramelize the onions (the burger’s “secret weapon”)

Add the sliced onions to the bacon-fat pan. Cook on medium-low, stirring often. If the pan looks dry, add a tiny knob of butter. The goal is deep golden color and sweetness—about 12–18 minutes.

Tip: If onions start browning too fast, lower the heat and add 1 tablespoon water to loosen the pan.

3) Make the Harissa Maple Mayo (balanced and not heavy)

In a bowl, whisk:

mayo
harissa
Dijon
maple syrup
vinegar (or lemon)

That small amount of acid matters a lot. It cuts through bacon, cheddar, and beef fat so the burger tastes “alive,” not greasy.

If you like bold sauces, my Homemade Big Mac Sauce is another favorite:
https://www.micheldumas.com/en/homemade-big-mac-sauce-secret-recipe/

And if you want to make harissa from scratch:
https://www.micheldumas.com/en/homemade-harissa-paste/

4) Shape the patties (the difference between juicy and dry)

Divide the beef into 3 portions of about 5.3 oz (150 g) each for big burgers. Shape gently—do not knead. Press into patties slightly wider than the buns. Make a small dimple in the center so they don’t puff.

Seasoning: Salt and pepper the outside right before cooking. Don’t salt too early or it can tighten the meat.

If you’re into beef comfort food, this one is great too:
https://www.micheldumas.com/en/homemade-salisbury-steak-easy-recipe/

5) Cook the burgers (hot pan, simple rules)

Heat a skillet (cast iron if possible) until very hot. Place patties in the pan. You want a strong sear.

Cook time depends on thickness. For a 150 g patty:

3–4 minutes first side
Flip once
Add cheddar
2–3 minutes second side
Optional: cover the pan for 30–45 seconds to melt cheese fast

Rest patties 2 minutes while you toast buns.

6) Toast the buns (don’t skip)

Split brioche buns. Toast cut-side down in a pan with butter or a little bacon fat until golden.

If you love sandwich-style comfort, here’s my Ultimate Patty Melt:
https://www.micheldumas.com/en/the-ultimate-patty-melt-recipe-with-caramelized-onions-and-homemade-harissa-mayo/

7) Dress the lettuce (quick + crunchy)

Toss romaine with 1–2 tablespoons of the sauce. If it’s thick, thin with 1 teaspoon water so it coats lightly.

For salad ideas, try my Homemade Greek Salad:
https://www.micheldumas.com/en/homemade-greek-salad-easy-recipe/

Assemble the burgers

Bottom bun
A thin layer of Harissa Maple Mayo
Patty with melted cheddar
Caramelized onions
Crispy bacon
Sunny side up egg
Dressed romaine
Top bun + gentle press

Substitutions

Beef: 85/15 works, but it won’t be as juicy. Add 1 tbsp melted butter to the meat if needed.
Cheddar: smoked cheddar, Monterey Jack, or even brie for a richer burger (brie inspiration):
https://www.micheldumas.com/en/fried-brie-fromage-breaded-cheese/
Harissa: use sriracha or chili paste, or make your own:
https://www.micheldumas.com/en/homemade-harissa-paste/
Buns: regular burger buns work, but brioche is best:
https://www.micheldumas.com/en/foolproof-homemade-brioche-bread-recipe-soft-and-fluffy/
No mayo: mix Greek yogurt + Dijon + lemon (lighter, tangier).

FAQ

What’s the best ground beef for juicy burgers?

80/20 is the sweet spot—juicy and flavorful without being greasy.

Can I cook these burgers on a grill?

Yes. Keep the heat high for the first sear, then move to indirect heat to finish and melt cheese.

How do I know when the burgers are done?

If you want to be precise:

Medium-rare: warm red center
Medium: pink center
Use your preferred doneness and comfort level.

Can I prep the onions ahead?

Yes. Make caramelized onions up to 3 days ahead and reheat in a pan.

Is the sauce spicy?

Mild-medium with 1 tbsp harissa. Add more maple syrup to soften heat, or increase harissa to punch it up.

What to serve with these burgers (Suggested posts)

Parisian potatoes (great burger side):
https://www.micheldumas.com/en/parisian-potatoes-recipe/
Pommes Parisiennes with bacon:
https://www.micheldumas.com/en/pommes-parisiennes-with-bacon/
Authentic Belgian fries:
https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
Homemade poutine (Canadian comfort):
https://www.micheldumas.com/en/homemade-poutine-recipe/
Deluxe poutine:
https://www.micheldumas.com/en/deluxe-poutine/
Homemade ranch dressing (for fries or salad):
https://www.micheldumas.com/en/homemade-ranch-dressing-fresh-and-easy/
Tzatziki sauce (fresh alternative sauce):
https://www.micheldumas.com/en/tzatziki-sauce/
Creamy coleslaw (classic burger side):
https://www.micheldumas.com/en/creamy-coleslaw-kfc-style/
Buttermilk crispy chicken sandwich (same comfort lane):
https://www.micheldumas.com/en/buttermilk-crispy-chicken-sandwich/
Homemade hamburger with brioche buns:
https://www.micheldumas.com/en/homemade-hamburger-with-brioche-buns/

Best Homemade Gourmet Burger with Bacon, Aged Cheddar & Harissa Maple Mayo (Juicy 80/20 Beef)

If you’ve been searching for a homemade burger that tastes like a real restaurant burger, this one is it: fresh ground 80/20 beef, crispy maple-smoked bacon, caramelized onions, aged cheddar, and a sauce that takes it over the top—a harissa maple mayo that’s creamy, a little spicy, and perfectly balanced.

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 15

Category Main Course

Cuisine American, French

Portions 3 Portions

Calories 550 kcal

Ingredients

Burgers

1 lb 454 g ground beef (80/20)
6 slices bacon
3 slices aged cheddar
1 large onion thinly sliced
3 brioche buns
Salt + black pepper
1 tbsp butter optional
3 eggs cooked sunny side up optional

Harissa Maple Mayo

1/2 cup mayonnaise
1 tbsp harissa
1 tbsp Dijon mustard
1 tbsp maple syrup
1 –2 tsp apple cider vinegar or lemon juice
Salt + pepper

Lettuce

1 –2 cups romaine chopped
1 –2 tbsp sauce thin with 1 tsp water if needed

Instructions

Cook bacon: Start in a cold pan, bring to medium heat, cook until crisp. Reserve; keep 1–2 tbsp bacon fat.
Caramelize onions: Cook onions in bacon fat on medium-low 12–18 minutes until deep golden. Reserve warm.
Make sauce: Whisk mayo, harissa, Dijon, maple syrup, vinegar, salt, pepper.
Shape patties: Divide beef into 3 patties (~150 g each). Handle gently. Dimple center. Salt/pepper just before cooking.
Cook burgers: Sear in a very hot pan 3–4 min first side. Flip, add cheddar, cook 2–3 min more. Cover briefly to melt cheese. Rest 2 min.
Toast buns: Toast cut side with butter or bacon fat until golden.
Dress lettuce: Toss romaine with a little sauce (thin if needed).
Assemble: Bottom bun + sauce + cheesy patty + onions + bacon + sunny side up egg + lettuce + top bun.

Video

Notes