Preheat oven to 250F. Cook bacon. Slice your gouda.
Caramelize your shallots: Melt two tablespoons butter in a skillet over medium heat. Add sliced shallots and brown sugar then sauté for about 8-10 minutes.
Cook the burgers: Add ground beef to a large bowl then season with salt and pepper. Form four equal sized patties then cook as desired. I cooked mine on a cast iron skillet over medium heat for about 5-6 minutes per side. Add sliced gouda on top of patties when they have two minutes left.
Cook eggs while burgers are cooking.
Make your maple dijon aioli: In a medium bowl, whisk together maple syrup, dijon, whole grain mustard, egg yolk, and lemon juice until well combined. Slowly drizzle in the olive oil while continuously whisking until the mixture comes together completely. Taste and season with sea salt and pepper.
Toast buns: Place tops and bottoms of buns in the oven preheated to 250F for about 1-2 minutes. Remove from oven and set on plates.
Assemble burgers: Spread a spoonful of aioli on the top and bottom of each bun. Top each bottom bun with one patty, a large spoonful of caramelized shallots, one sunny side up, and finally, two pieces of bacon broken.
EATTTTTTT.