In a medium bowl mix together the mayonnaise, maple syrup, and sriracha sauce until smooth. Set aside.

Preheat the oven to 350°F (This is to toast the bagels all at once. If you prefer to use a toaster or a toaster oven you won’t need to heat your conventional oven).

Using your hands, combine the lean ground beef and pork sausage in a large bowl. Careful not to overmix (working it too much can give you tough burgers) but try to get the sausage well-incorporated. Form 8 small patties that are as close in size as you can make them.

Heat a grill pan or large skillet over medium high heat. Add as many of the patties as you can comfortably fit (I do 3 or 4 at a time). Sear each side for about a minute before turning.

If you preheated the oven to toast the bagels you can put them in now. I like to split the bagels and put them face down directly on the rack.

Continue cooking the burgers until the centers are cooked through (the sausage in the mixture means you won’t want any pink; they will still be plenty juicy!), about a total of 4 minutes on each side. Add the cheese to each burger and remove them to a plate.

Take the bagels out of the oven -- you want the face of each to be golden.

In a nonstick skillet cook your eggs. This will be according to your preference. Pictured is a perfect over medium with the whites cooked completely through and the yolk only runny in the very center.

Assemble your burgers -- spread the Maple Sriracha Aioli on both sides of each bagel. On the bottom bagel half stack your greens, an onion ring, and a couple of thin tomato slices. Then add the burger. Top it with the fried egg, half a slice of bacon, and then the top half of the bagel.

Serve hot.