Pick Your Toppings Recipe

Prepare fresh components

Wash and dry the lettuce leaves. Core and slice the tomato into two 1/4-inch slices. Cut red onion into thin rings and separate into slices. Arrange pickle slices and fresh jalapeño rounds so they are ready to add to each burger.

Portion prepped toppings

For each burger, place 1 lettuce leaf on the bottom bun, add 2 tomato slices, 3 red onion rings, and 3 pickle slices. Add 6 jalapeño rounds if using fresh jalapeños. Spoon 1/4 cup caramelized onions OR 1 tablespoon candied jalapeños OR 1 tablespoon bacon jam OR 2 strips of crispy bacon (choose any combination; recommended to avoid duplicating too many sweet toppings). Add 1/4 cup sautéed mushrooms if selecting mushrooms. Top with the burger patty and top bun.

Serving

Serve immediately so warm toppings like bacon jam, caramelized onions, or sautéed mushrooms are served hot. Provide extra candied jalapeños on the side if guests want more heat/sweetness.

Heat a wide skillet over medium-low heat and add 1 tablespoon butter or oil. Add the thinly sliced onions and sprinkle 1/4 tsp salt and 1/2 tsp sugar over them. Stir to coat. Cook slowly, stirring every 4–6 minutes so onions brown evenly. If they begin to stick or dry out, add 1–2 tablespoons of water to deglaze. Continue cooking 25–35 minutes until deep golden-brown and jammy. Stir in the 2 tablespoons of water at the end if you want a looser texture. Cool slightly before portioning 1/4 cup per burger.

Heat a skillet over medium-high heat and add 1 tablespoon butter or oil. Add the sliced mushrooms in a single layer and let them brown without stirring for 2 minutes, then stir. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook 6–8 minutes until browned and any liquid has evaporated. Remove from heat and keep warm; portion about 1/4 cup per burger.

Combine 1/2 cup sugar, 1/2 cup apple cider vinegar, 1/4 cup water, and 1/4 tsp salt in a small saucepan over medium-high heat. Stir until sugar dissolves. Add the sliced jalapeños and bring to a gentle simmer. Cook 6–8 minutes until jalapeños soften and the syrup thickens slightly. Remove from heat and cool to room temperature; store in a jar. Use 1 tablespoon per burger or more to taste.

In a skillet over medium heat, cook the chopped bacon until it is browned and most fat is rendered, about 8–10 minutes. Remove 1 tablespoon of bacon fat and reserve; drain excess fat if desired, leaving about 1 tablespoon in the pan. Add the finely chopped onion to the bacon and cook over medium-low heat until very soft, about 8–10 minutes. Stir in 2 tablespoons brown sugar, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, and 1/4 tsp black pepper. Cook another 4–6 minutes until mixture is jammy. Optionally pulse briefly in a food processor for a smoother jam. Cool slightly and portion 1 tablespoon per burger.