With sticky onion jam & maple bacon

Serves: 6

Cooking time: 1 hour 10 minutes


  • 4 tbsp olive oil
  • 2 large onions, finely sliced
  • 2 tbsp soft brown sugar
  • 2 tbsp balsamic vinegar
  • 1kg/2lb high-quality ground beef
  • 4 tbsp mayonnaise
  • 4 tbsp ketchup, plus extra to serve
  • 6-12 strips smoked streaky bacon
  • 1 tbsp maple syrup
  • 6 tsp yellow mustard
  • 120g/4oz Ivy’s Reserve Vintage Cheddar, sliced
  • 6 brioche buns, halved
  • 2 tomatoes, finely sliced
  • 6-12 gherkins, sliced
  • 2 baby gem lettuce heads, leaves picked

Try it with...



  1. Heat 2 tbsp olive oil in a large pan over a low heat. Cook the onions with a pinch of salt, stirring regularly for 40 minutes, until soft and golden.
  2. Turn the heat up to medium-high and add the sugar and balsamic. Cook for 5-10 minutes, until caramelized and the sugar is dissolved. Remove from the heat and set aside.
  3. While the onions cook, divide the beef and shape into six patties. Season and pat with a little olive oil. Next, mix the mayonnaise and ketchup together in a small bowl.
  4. Place a large frying pan/skillet over a medium heat and fry the bacon until crispy, flipping halfway. Turn off the heat, then drizzle over the maple syrup.
  5. Next, heat 1 tbsp olive oil in another large frying pan/skillet over a high heat. Cook the patties in batches for 1 minute, flip, and brush with 1⁄2 tsp mustard. Cook for another minute, flip and brush with ½ tsp mustard again, then flip one more time. Top each patty with a slice of Cheddar, then add a splash of water to the pan, cover with a lid and let the cheese melt for a minute.
  6. Wipe out the bacon pan and toast 3 split brioche burger buns until lightly golden.
  7. Spread the base of each bun with 1 tbsp burger sauce, 1 tbsp of sticky onion and a couple of tomato slices. Top with the patty, bacon, sliced gherkins and a few salad leaves, then add the top of the bun and serve with skinny fries and extra ketchup.

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