Maple Glazed Bacon Poutine

Maple Glazed Bacon Cheeseburger Poutine is my go-to when I want to wow a crowd or spoil my family. Golden crispy fries get piled high with juicy beef crumbles, extra crispy bacon, sweet caramelized onions, and loads of squeaky cheese curds. What truly sets this dish apart is the sticky maple glaze—it soaks into the fries and ties all those savory layers together with a hint of sweetness. I pulled this together for the first time after a summer cookout as a way to use up leftover cheese curds, and now it’s legendary in my circle. Every bite hits that perfect balance of salty, sweet, and savory.

After making this once to use up a stash of cheese curds, I could not believe how fast it vanished. Now it is the first thing friends ask for during our movie nights or game days.

Ingredients

• Frozen fries: Choose a sturdy crinkle cut or steak fry so they stay crispy and support all the toppings Look for fries with a thicker cut and check for minimal broken bits in the bag
• Ground beef: For best flavor pick an 80 percent lean blend The fat keeps the beef juicy and savory
• Cheese curds: Seek out fresh squeaky curds in the deli section The fresher the curd the better the melt and bite
• Thick cut bacon: Choose a smoky brand and fry until super crispy It adds bold flavor and a crunchy texture
• Small onion: Pick a mild sweet onion Caramelizing intensifies its richness and balances out all the savory elements
• Olive oil: Use a quality extra virgin olive oil for sautéing the onion for a subtle boost in flavor
• Garlic powder: Adds earthy depth It is a key seasoning for both the beef and the glaze
• Black pepper: Freshly ground black pepper gives more robust heat
• Pure maple syrup: Be sure to use real maple syrup for that deep unique sweetness Avoid artificial syrups for the best result
• Dijon mustard: Look for a good quality Dijon which gives sharpness and a little tang to the glaze
• Soy sauce: Adds umami and salt making the glaze taste richer and more complex

Step-by-Step Instructions

Cook the Fries:

Spread the fries in a single layer on a large baking sheet and follow package directions baking until they are deeply golden and crunchy all over It is important to bake a bit longer for extra crispness because the toppings will soften them

Cook the Bacon:

Lay bacon slices in a large skillet and fry over medium heat flipping occasionally until all pieces are crisp Remove the bacon to a plate lined with paper towel and let cool slightly Then crumble or chop into chunky bits Save the rendered drippings in the pan

Make the Maple Glaze:

In a small saucepan pour in the pure maple syrup Dijon mustard soy sauce garlic powder and black pepper Set over medium heat and whisk well Let the mixture come to a simmer and cook while stirring for three to five minutes until it thickens just enough to coat a spoon

Sauté the Onions:

Thinly slice your onion and add directly to the skillet with bacon drippings Set heat to medium low Stir often letting the onions cook gently for eight to ten minutes until deeply golden and soft This step slowly draws out sweetness and layers in flavor

Cook the Ground Beef:

Season your beef generously with garlic powder and black pepper Shape into a thick patty or rough chunks depending on your preference Place in a hot skillet and cook over medium high four to five minutes on each side until deeply browned and fully cooked Break into crumbles or thick slices as you prefer

Assemble the Poutine:

On a large platter or a shallow baking dish arrange your piping hot fries Scatter cheese curds over so the heat melts them slightly Add the hot beef crumbles sprinkle over all the crispy bacon and finish with caramelized onions Drizzle everything with warm maple glaze and serve immediately so the cheese is melting and gooey

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My obsession is the sticky maple glaze that caramelizes where it hits the hot fries It is always a race between me and my brother to grab those glazed crispy bits when we share a platter after a big football game

Storage Tips

Keep leftover fries and toppings in separate airtight containers for the best texture When ready to eat again rewarm fries in the oven or air fryer and heat toppings separately before assembling fresh and finishing with a little extra glaze

Ingredient Substitutions

Mozzarella cheese torn into chunks can sub for cheese curds Basic honey can work in a pinch for the glaze though it will be less complex For less fat you can try turkey bacon which is just as crispy if cooked well

Serving Suggestions

Serve this poutine as a main course for a comfort food fix or as an unforgettable shared appetizer I like pairing it with something fresh like coleslaw or a crisp salad to cut the richness It is a real crowd pleaser for any party or family hangout

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Cultural and Historical Context

Poutine started as a humble roadside classic in Quebec with fries cheese curds and gravy This twist combines that Canadian tradition with American cheeseburger flavors and a hint of maple syrup a nod to the classic ingredients loved across both cultures

Recipe FAQs

→ What cut of fries works best for this dish?

Thick-cut or crinkle fries hold their shape and crispness well under toppings and glaze, preventing sogginess.

→ How can I make sure the bacon stays crispy?

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

→ Can I substitute cheese curds with other cheeses?

Fresh mozzarella or torn provolone can work, though they offer a different texture compared to squeaky cheese curds.

→ Any tips for achieving rich caramelized onions?

Cook sliced onions slowly in reserved bacon drippings over medium-low heat, stirring often until golden and soft, about 8-10 minutes.

→ Is the maple glaze possible to prepare ahead of time?

Yes, the glaze can be made in advance and gently reheated before drizzling to enhance convenience without flavor loss.