Bistro Burger Recipe

Cook bacon

Place a medium skillet over medium heat. Add diced bacon and cook, stirring occasionally, until fat is rendered and bacon is browned and crisp, about 8–10 minutes.

Using a slotted spoon, transfer about 2 tablespoons of crisp bacon to a small bowl for garnish (optional). Leave remaining bacon and fat in the skillet.

Add the minced shallot to the bacon fat and cook over medium-low heat until softened, about 2 minutes. Add minced garlic and cook 30 seconds more.

Stir in brown sugar, apple cider vinegar, bourbon, maple syrup and black pepper. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and becomes jammy, 6–8 minutes. If it looks too wet, increase heat briefly to reduce, watching carefully.

Fold the reserved crisp bacon back into the jam. Taste and adjust seasoning. Remove from heat and keep warm or at room temperature until assembly.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams, add the sliced onions and a pinch of salt.

Reduce heat to medium-low and cook onions, stirring every 3–4 minutes, until deeply golden and caramelized, about 20–25 minutes. Sprinkle the sugar about 10 minutes in to help caramelization.

When onions are nearly done, push them to one side of the pan and add the sliced mushrooms to the hot side. Increase heat to medium. Cook mushrooms undisturbed for 2–3 minutes to brown, then stir and continue until mushrooms release moisture and begin to brown, about 5–7 minutes.

Mix mushrooms and onions together, add balsamic vinegar, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 1–2 minutes more to meld flavors. Remove from heat and keep warm.

Form the patties: Divide the 1 lb ground Angus blend into two equal portions (about 8 oz each). Gently shape into 3/4-inch-thick patties, making a slight indentation in the center of each patty with your thumb to prevent bulging during cooking. Do not overwork the meat.

Season both sides of each patty with 1/2 tsp salt and 1/4 tsp black pepper (total salt and pepper noted in ingredients).

Toast the buns: Heat a clean skillet or griddle over medium heat. Spread softened butter on cut sides of buns and toast cut-side down until golden, 1–2 minutes. Remove and set aside.

Cook the patties: Heat the 1 tbs neutral oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add patties and cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook an additional 3–4 minutes for medium rare to medium (adjust time for desired doneness).

During the last minute of cooking, place 2 oz (about 2 slices) fontina cheese on each patty and cover the pan with a lid to melt the cheese, about 1 minute.

Remove patties to rest for 2 minutes. While resting, warm the bourbon bacon jam briefly in a small pan if cooled and reheat caramelized onions & mushrooms if necessary.

Assemble the burgers: Spread mayonnaise on the bottom bun and Dijon mustard on the top bun (or vice versa to taste). Place a handful of mixed greens on the bottom bun, top with the cheesy patty, spoon 1–2 tablespoons bourbon bacon jam over the cheese, then pile on 2–3 tablespoons of the caramelized onion & mushroom mixture. Add reserved crisp bacon pieces and pickles if using. Cap with the toasted top bun.

Serve immediately with fries or salad.