Hilltop Burger Recipe

Prepare peppers

Thinly slice the mini sweet peppers and jalapeño. Use half the jalapeño for mild heat; include seeds if you want more spice.

In a small saucepan, combine sugar, apple cider vinegar, water, and salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 1–2 minutes.

Add the sliced peppers to the simmering syrup. Lower heat and cook gently until peppers are slightly softened but still hold shape, about 3–4 minutes.

Remove from heat and let peppers cool in the syrup. Transfer to a small bowl; these can be used immediately or chilled up to 3 days in the refrigerator.

Heat a skillet over medium heat. Add bacon slices and cook until crisp to your liking, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and keep warm. Reserve 1 tsp bacon fat in the skillet for flavor (optional).

If you reserved bacon fat, reduce heat to low and briefly warm French's fried onions in the skillet for 20–30 seconds to take off the chill and slightly incorporate flavor. Alternatively, use fried onions straight from the container at assembly.

Form the beef into a single 6 oz patty about 3/4" thick. Make a shallow indentation in the center with your thumb to help the patty cook flat and prevent doming.

Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking.

Heat a griddle or heavy skillet over medium-high heat. Add 1 tsp neutral oil and spread. Place the patty on the hot surface and cook without moving for about 3–4 minutes, until a brown crust forms.

Flip the patty and immediately top with the slice of sharp cheddar cheese. Continue cooking 3–4 minutes for medium (internal temp ~140–145°F / 60–63°C). Adjust time for desired doneness.

While the patty finishes, split the bun and butter cut sides lightly. Toast buttered sides on the griddle or skillet until golden, about 30–60 seconds.

On the bottom bun place the cooked patty with melted cheddar. Layer the two slices of smoked pecan shoulder bacon on top of the cheese.

Drizzle 1 tablespoon barbecue sauce over the bacon, then spoon 1–2 tablespoons of the homemade candied peppers across the top. Sprinkle the French's fried onions over the peppers to add crunch.

Cap with the top bun and press gently. Serve immediately with fries or a side of your choice.