The Spicy Sweetness Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

Scatter the brown sugar evenly over the bacon slices, pressing gently so sugar adheres. Sprinkle the black pepper over the sugared bacon.

Bake 15–20 minutes until edges are crisp and sugar is bubbling and caramelized. Watch closely after 12 minutes to prevent burning. Remove from oven and let cool on rack; sugar will harden as bacon cools. When cool, separate any pieces and set aside.

In a small bowl combine mayonnaise, honey, sriracha and lemon juice. Whisk until smooth and uniform in color.

Taste and adjust heat or sweetness: add up to 1 tsp more sriracha for spice or up to 1 tsp more honey for sweetness. Season with a pinch of salt. Chill until ready to assemble.

Divide the ground beef into four equal portions (about 4 oz each for 4 smaller patties; if you prefer two larger steakburgers, make two 8 oz patties). Form patties slightly larger than buns and make a shallow dimple in the center to reduce doming during cooking. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush each side with Worcestershire sauce (about 1/4 tsp per side) for added umami.

Heat a cast-iron skillet or griddle over medium-high heat and add neutral oil. When shimmering and just smoking, add patties without overcrowding. Cook for about 3–4 minutes per side for medium (adjust time for thickness and desired doneness).

Melting the Cheese

In the last 1–2 minutes of cooking, top each patty with a slice of pepper jack. Cover the pan with a lid or tent foil to trap steam and melt the cheese (about 1–2 minutes). Remove patties to a warm plate and let rest 2 minutes.

Halve the pretzel buns. Lightly butter the cut sides with about 1/2 tsp butter per bun half (total about 2 tbs for 4 buns). Place buttered sides down in a clean skillet over medium heat and toast until golden and crisp, about 1–2 minutes. Remove from heat.

Spread about 1–2 tbs of sriracha honey mayo on the bottom half of each bun (adjust to taste).

Place a lettuce or arugula leaf on the sauce (optional). Put the cheese-topped patty on the lettuce.

Top each patty with 1–2 slices of candied bacon and about 2–3 tbs of sliced cherry peppers (more if you want extra heat).

Spread a light smear (about 1 tsp) of sriracha honey mayo on the top bun, then close the burger. Serve immediately.