- 12 slices peppered bacon
- 1/2 cup (packed) dark brown sugar
- 3 tablespoons pure maple syrup, divided
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground sage
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon canola or vegetable oil
- 4 thick slices sharp cheddar or Cooper Sharp American cheese
- 4 medium eggs
- 3 tablespoons soft butter
- 1 tablespoon whole-grain mustard
- 4 sandwich-size English muffins, toasted
Arrange a rack in the center of the oven; preheat to 375°F. Set a wire rack inside a rimmed baking sheet lined with foil. Place the bacon slices on a cutting board. In a small bowl, mix together the brown sugar and 2 tablespoons maple syrup. Press the brown sugar mixture onto 1 side of the bacon. Transfer the bacon to the wire rack, brown-sugar side up. Bake until crispy, about 30 minutes.
In a medium bowl, combine the ground beef, ground pork and seasonings. Form into 4 patties, making each one thinner at the center and thicker at the edges for even cooking.
In a skillet or griddle pan, heat the oil over medium-high. Cook the patties, turning once, 8-10 minutes for medium. Top each patty with 1 slice of cheese during the last minute or two of cooking. Transfer the patties to a plate then cook the eggs over-easy.
In a small bowl, mix the butter, 1 tablespoon maple syrup and mustard. Spread the maple-mustard butter on the English muffins.
Divide the patties among the muffin bottoms. Top with the bacon, eggs and muffin tops.