Bistro Burger Recipe

Bake candied bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle brown sugar evenly over each slice and crack a little black pepper over them if using. Bake 12–18 minutes until edges are crisp and sugar is bubbly and caramelized (watch closely to avoid burning). Remove and transfer to parchment to cool and set. Keep warm or let come to room temperature.

Sauté mushrooms

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced shallot and cook 1 minute until translucent. Add sliced mushrooms in a single layer and cook undisturbed 3–4 minutes until browned, then stir and cook another 2 minutes. Add minced garlic and thyme and cook 30 seconds. Add balsamic vinegar and brown sugar, stir and let the vinegar reduce 1–2 minutes until glossy and saucy. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Mix sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp Dijon, 2 tbs chopped dill pickle, 1/4 tsp smoked paprika, 1/2 tsp Worcestershire, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp pepper. Stir until smooth. Refrigerate at least 15 minutes to meld flavors.

Prepare batter and fry onion rings

Heat oil in a deep skillet or pot to 350°F (175°C). Separate onion into rings. In a bowl whisk together 1/2 cup flour, 2 tbs cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. In another bowl whisk the egg with cold beer (or club soda) to combine, then whisk into the dry mix until a thick batter forms. Dredge rings in a little flour, then dip into batter, letting excess drip off. Fry a few rings at a time 2–3 minutes until golden and crisp. Transfer to paper towels and keep warm in a low oven (about 200°F/95°C).

Soak and fry fries

Cut potatoes into fries and place in cold water for at least 30 minutes (or up to 2 hours) to remove starch. Drain and pat completely dry. Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry again in batches 1.5–3 minutes until golden and crisp. Drain, season with 1 tsp salt, and keep hot.

Form and season patties

Divide 1 lb ground Certified Angus into two equal portions (about 8 oz each). Gently form into loose patties slightly larger than the buns (do not overwork). Make a shallow dimple in the center of each patty with your thumb to prevent doming. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper and brush each side with 1/2 tbs Worcestershire sauce.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add patties and sear 3–4 minutes without moving until a brown crust forms. Flip and cook 2–3 minutes for medium (adjust for desired doneness). Place 2 oz (about 2 slices) Hook's cheddar on each patty in the last minute of cooking and cover with a lid to melt the cheese. Remove patties and rest 2 minutes.

Toast pretzel buns

Split pretzel buns and lightly butter cut sides with 1 tablespoon softened butter. Toast buttered sides in a skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Keep warm.

Assemble the Bistro Burger

Spread a generous tablespoon of special sauce on the bottom half of each toasted pretzel bun. Place a lettuce leaf and tomato slice if using. Set the cheddar-topped patty on the bun, then layer 2–3 pieces of candied bacon, a heaping spoonful of balsamic mushrooms, and 2–3 warm onion rings on top. Add pickles if desired, then spread a little sauce on the top bun and close the burger. Serve immediately with hot fries on the side.