1. In a bowl, whisk together the Dijon mustard, mayonnaise, and maple syrup until well combined. Cover and refrigerate the sauce while you prepare the rest of the ingredients.

2. In a skillet over medium heat, cook the chopped bacon pieces until they’re crisp and golden brown. Transfer the bacon to a paper towel-lined plate to drain, reserving about 1 teaspoon of the bacon grease in the skillet.

3. In the same skillet with the bacon grease, sauté the minced red onion and garlic for about 2 minutes, or until they’ve softened and become fragrant.

4. Pour in the apple juice and let it simmer, scraping the bottom of the pan to incorporate all the delicious browned bits. Once the liquid has mostly evaporated, stir in the cooked bacon, chopped apple, dried sage, and fresh parsley. Allow this mixture to cool slightly before moving on to the next step.

5. In a large bowl, gently combine the ground chicken, panko breadcrumbs, and the cooled bacon-apple mixture. Divide the mixture into 6 equal portions and shape them into evenly sized burger patties. Chill the formed patties in the refrigerator for up to 30 minutes before grilling.

6. Preheat your grill to medium heat. Grill the patties for 6-7 minutes on one side, then flip and grill for another 6-8 minutes, or until the internal temperature reaches 165°F.

7. 7. In the last minute of grilling, top each patty with a slice of Monterey Jack cheese to melt.

8. 8. Assemble each burger by placing a grilled patty on a toasted brioche bun and spreading the chilled maple mustard sauce on the bottom bun.