- 1 teaspoon salt
- 1 teaspoon cracked rainbow peppercorns
- 1/2 teaspoon Creole seasoning, such as Tony Chachere's Creole Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup mayonnaise (preferably Hellman's)
- 2 tablespoons maple syrup (preferably Maine maple syrup)
- 1 teaspoon brown sugar
For the burger seasoning: Stir all the seasoning ingredients together in a small bowl.
For the maple mayo: Stir all the mayo ingredients together in a small bowl. Cover and refrigerate.
For the burgers: Place the onion and olive oil in a medium skillet over low heat, sprinkle with salt and pepper and cook, stirring occasionally, until the onions are browned and very soft, 40 minutes to 1 hour.
Preheat an electric flat-top griddle to 350 degrees F or heat a heavy pan over medium-high heat. Once flat-top or pan is hot, season burgers generously with some of the burger seasoning. Place burgers in the pan and cook until the bottoms are brown, about 4 minutes. Flip burgers. Place bacon and sauteed onions on the flat-top to heat up. When the burgers are fully cooked, place the bacon, onions and Cheddar cheese on the burgers; to melt the cheese, pour a teaspoon of water on the pan and cover the pan. When the cheese has melted, remove the burgers from the heat and let sit 1 minute.
Spread the burger buns with some of the maple mayo and place some of the apple inside. Fill each with a burger.