Burgers
• 500 g ground beef
• 1 tsp smoked paprika
• 1 tsp salt Sea salt preferred
• 0.5 tsp ground black pepper Freshly ground

For the maple bacon
• 8 slices bacon Thick-cut
• 3 tbsp maple syrup Preferably grade A for richness
• 1 tsp chili flakes Adjust to taste for desired heat

Other assembly ingredients
• 4 Turano Brioche Rolls
• 1 cup iceberg lettuce Shredded
• 1 piece beefsteak tomato Sliced thickly
• 4 slice sharp cheddar cheese

① In a large mixing bowl, combine the ground beef with smoked paprika, salt, and black pepper. Mix gently to combine, careful not to overwork for a tender patty.
② Form the mixture into four equally sized patties, slightly larger than the Turano Brioche Rolls as they will shrink when cooked.
③ Heat a large skillet or grill over medium-high heat (200°C / 400°F). Cook the bacon slices until they are crispy, about 5 minutes.
④ Reduce the heat to low (around 150°C / 300°F) and add maple syrup and chili flakes to the bacon. Cook for an additional 2-3 minutes, turning the bacon to coat evenly.
⑤ In the same skillet, cook the patties over medium-high heat for 3-4 minutes per side, or until browned and cooked to your liking.
⑥ Top each patty with a slice of cheddar cheese, cover the pan, and let the cheese melt, about 1-2 minutes.
⑦ Assemble the burgers by placing shredded lettuce on the bottom Turano Brioche Roll, followed by the cheese-topped patty, a slice of tomato, maple bacon, and finish with the top Brioche Roll.