Original Acre Burger Recipe

Prepare and cook onions

Heat a medium skillet over medium heat and add 1 tablespoon neutral oil. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 12–15 minutes.

Caramelize and add flavor

Sprinkle the sugar over the onions and continue to cook 3–4 minutes to encourage caramelization. Add balsamic vinegar, soy sauce, and 2 tablespoons water; reduce heat to low and simmer, stirring, until jammy (3–5 minutes).

Finish with charcoal

Stir in the food-grade charcoal powder, 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt until evenly incorporated. Taste and adjust salt as needed. Remove from heat and set aside to cool slightly (jam will thicken as it cools).

Prepare potatoes

Cut the scrubbed russet potatoes into 1/3–1/2-inch sticks. Rinse in cold water until water runs clear to remove surface starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Fry the potatoes

Heat oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes a second time, in batches, until golden and crisp (2–3 minutes). Drain and immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm.

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 ounces each) and gently form into loose patties about 4 inches in diameter and 3/4-inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming. Season both sides with 1 teaspoon kosher salt (total divided) and 1/2 teaspoon black pepper (total divided).

Cook bacon

In a skillet over medium heat, cook the pit-smoked bacon strips until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and keep warm.

Cook patties and melt cheese

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place patties on the hot surface and cook undisturbed for about 3 minutes. Flip and cook 2–3 minutes for medium (adjust time for desired doneness). In the last minute of cooking, top each patty with an equal portion of white cheddar (about 1 oz per patty) and cover the skillet loosely with a lid or tent with foil to melt the cheese.

Toast buns

While patties rest 2–3 minutes, butter the cut sides of brioche buns. Toast them on a griddle or skillet over medium heat until golden, about 1–2 minutes.

Assemble burgers

Spread about 1 tablespoon mayonnaise (optional) on the bottom bun. Place the patty with melted white cheddar on the bottom bun, add one strip (or 1 oz) of pit-smoked bacon, then a generous spoonful (about 1–2 tablespoons) of charcoal onion jam, and finish with a small handful (about 1/2 cup) of arugula. Top with the bun crown and serve immediately with fries.

Plate each burger with a portion of fries and serve hot. Leftover charcoal onion jam can be refrigerated in an airtight container for up to 5 days.