The Bistro Burger* Recipe

In a heatproof jar or bowl, combine apple cider vinegar, water, granulated sugar and kosher salt; stir until sugar and salt dissolve.

Add the thinly sliced red onion and sliced peppers to the brine, press down to submerge, let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 2 hours) before assembly. Keeps well for 1 week.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack inside.

Lay bacon strips on the rack. Sprinkle each strip evenly with brown sugar and brush lightly with maple syrup if using.

Bake 12–18 minutes until edges caramelize and bacon is crisp but not burnt. Watch closely after 12 minutes. Remove and transfer to parchment to cool and harden into candied strips.

Heat butter and olive oil in a skillet over medium-high heat until shimmering.

Add minced shallot and sauté 1 minute, then add quartered mushrooms. Cook, stirring occasionally, until mushrooms are golden and liquids mostly evaporated, about 6–8 minutes.

Add minced garlic, cook 30 seconds, then stir in balsamic vinegar and brown sugar. Reduce heat to medium and simmer 1–2 minutes until glossy and syrupy. Season with salt and pepper. Keep warm.

If frying: heat 2–3 inches of oil in a heavy pot to 325°F (160°C). If roasting: preheat oven to 425°F (220°C) and line a baking sheet.

Pat potato fries dry. For frying: blanch fries in batches at 325°F until just tender, about 3–4 minutes, drain and let rest; then increase oil to 375°F and fry until golden and crisp, 2–3 minutes. For oven: toss fries with 2 tbsp oil, spread in one layer and roast, flipping once, 25–30 minutes until golden and crisp.

Immediately after cooking, toss fries with garlic powder, chopped parsley and salt. Keep warm.

Divide ground beef into four equal portions (about 4 oz each) and gently form into patties slightly larger than buns, making a shallow dimple in the center of each to prevent doming.

Season both sides of patties with salt, black pepper and garlic powder.

Heat a cast-iron skillet or griddle over medium-high heat. Add a light brush of oil if needed. Cook patties 3–4 minutes per side for medium (adjust to desired doneness).

During the last 1 minute of cooking, place a slice of Hook’s 5-year cheddar on each patty and cover the pan briefly to melt the cheese. Remove patties and rest 2 minutes.

Toast pretzel buns: spread butter on cut sides and toast in a skillet or oven until golden, about 1–2 minutes.

Prepare onion rings according to package instructions (deep-fry at 375°F until golden, or bake/air-fry as instructed) and drain on paper towels so they remain crisp.

In a small bowl, whisk together mayonnaise, ketchup, Dijon, smoked paprika, Worcestershire, pickle juice and a pinch of black pepper until smooth. Taste and adjust seasoning. Chill until ready to assemble.

Spread a generous tablespoon of special sauce on the bottom half of each toasted pretzel bun.

Place lettuce leaf (if using) and a tomato slice on the sauced bottom bun.

Set the cheddar-topped patty on the tomato, then spoon a heaping tablespoon of warm balsamic mushrooms over the cheese.

Top mushrooms with two pieces of candied bacon and a few pickled peppers and onions (drained).

Add 2–3 onion rings on top for crunch, spread a little special sauce on the top bun, and close the burger.

Serve immediately with bistro fries on the side.