Jul 14 2026
Restaurants›Two Stones Pub Newark›Stigzburger Recipe

Stigzburger Recipe

Inspired by Two Stones Pub Newark
Time45m
Serves2

* bacon, mushrooms, caramelized onions, mexican & swiss cheese, cherry pepper aioli, brioche

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Ingredients

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Burger Components

Cherry Pepper Aioli

Method

Prepare the Aioli

  1. 1

    Make Cherry Pepper Aioli

    In a small bowl, combine mayonnaise, minced garlic, lemon juice, and cherry pepper juice. Mix well until smooth and set aside.

Cook the Onions and Mushrooms

  1. 2

    Caramelize the Onions

    Slice the medium onion thinly. In a skillet over medium heat, add a little oil and the onions. Cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Remove and set aside.

  2. 3

    Sauté the Mushrooms

    In the same skillet, add a small amount of oil if necessary, then add the sliced mushrooms. Sauté for about 5-7 minutes until they are tender and browned. Remove from heat and set aside.

Cook the Bacon

  1. 4

    Cook the Bacon

    In a pan over medium heat, cook the bacon slices until they are crispy, about 5-8 minutes. Drain on paper towels and chop into smaller pieces.

Cook the Burger Patties

  1. 5

    Shape and Cook the Patties

    Form the ground beef into two equal-sized patties. Season with salt and pepper to taste. Grill or pan-fry over medium-high heat for about 4-5 minutes on each side until the internal temperature reaches 160°F (71°C).

  2. 6

    Add Cheese

    During the last minute of cooking, place a slice of Swiss cheese and a sprinkle of Mexican cheese blend on top of each patty, allowing them to melt.

Assemble the Burger

  1. 7

    Build the Stigzburger

    Spread cherry pepper aioli on the bottom half of each brioche bun. Place the cooked burger patties on top, followed by the caramelized onions, sautéed mushrooms, and crispy bacon. Top with the other half of the brioche bun.

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