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1
Make the candied bacon: Preheat the oven to 350 degrees F. Mix the brown sugar, cayenne and cinnamon in a small bowl.
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2
Arrange the bacon on a wire rack set over a rimmed baking sheet.
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3
Sprinkle with half of the sugar-spice mixture.
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4
Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes.
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5
Remove the bacon from the oven and let cool.
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6
Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes.
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7
Drain on paper towels, then finely dice.
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8
Whisk the mayonnaise and sour cream in a small bowl.
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9
Stir in the diced bacon and chives and season with salt and black pepper.
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10
Cover and refrigerate until ready to use, or up to 1 day.
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11
Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter.
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12
Sprinkle both sides of each patty liberally with salt and black pepper.
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13
Heat a grill pan or cast-iron skillet over high heat, then add the canola oil.
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14
Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar.
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15
Cover and continue cooking 3 more minutes for medium rare.
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16
Build the burgers: Smear the bacon mayonnaise on the toast.
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17
Serve the patties on the toast with lettuce, tomato and the candied bacon.
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18
Photograph by Steve Giralt
