For the jam, cook the chopped bacon in a skillet until crisp. Remove the bacon and set aside, leaving a small amount of bacon fat in the skillet. Add the diced onion and cook over medium-low heat until soft and caramelized. Return the bacon to the skillet, then add the maple syrup, brown sugar, apple cider vinegar, and black pepper. Cook for a few additional minutes until the mixture becomes thick and jammy.

For the burger, prepare the hash brown patties until golden and crispy. Form the ground beef into four patties and season with salt, black pepper, and garlic powder. Cook on a skillet or griddle to desired doneness. During the final minute of cooking, top each patty with sharp cheddar cheese and allow it to melt.

Fry the eggs over-medium so the whites are set while the yolks remain soft. Butter and lightly toast the brioche buns.

To assemble, layer the bottom brioche bun with a crispy hash brown patty, cheddar cheeseburger, maple bacon onion jam, fried egg, and the top bun.