Well Made by Kiley

Make the maple dijon aioli. In a medium bowl, whisk together the maple syrup, dijon mustard, egg yolk, and lemon juice until combined. Then, stream in the olive oil as you continuously whisk to emulsify. Then, whisk in the whole grain mustard, and season to taste with salt and pepper. Place in the fridge.
Divide the ground beef into 4 equal-sized pieces. Shape each piece into a ball and use the palm of your hands to press into a burger shape. Season both sides with salt and pepper. Set aside.
Cook the bacon in a cast iron skillet over medium heat, until golden. Place on a plate lined with paper towels. Set aside. Leave some bacon grease in the skillet to cook the burgers on.
Heat the skillet to medium heat, and place the burger patties in the skillet. Cook for about 3-4 minutes on each side, or until the internal temperature reaches desired doneness. Place a slice of cheese on the burgers for the last minute, and cover with a lid to allow to melt. Remove and transfer to a plate; loosely cover with foil.
Toast the english muffins to desired doneness.
Heat another skillet over medium heat, drizzle with olive oil, and cook the eggs to desired style. Then transfer to a plate.
Place the bottom half of the English muffin on a plate. Then, top with the burger patty, lettuce, bacon, then the egg followed by a drizzle of the maple dijon aioli. Spread fig jam on the top half of the English muffin, and then place on top to sandwich.
Enjoy!