Elevate savory smashburgers with melty raclette, candied bacon, peppery arugula, crispy shoe-string fries, and a layer of homemade apple butter. For best results, look for 80 percent lean ground beef chuck. Save any extra apple butter in the refrigerator for up to one week to spread on toast, swirl in crepes, top pork dishes, or pair with cheese. If you’re in a pinch, store-bought apple butter will do the trick.
Raclette Smashburger
Ingredients
Candied Bacon
- 8 slices thick-cut bacon
- 2 tablespoons brown sugar
- 1 teaspoon freshly ground black pepper
Apple Butter
- 5 medium apples cored and chopped
- ¼ cup brown sugar
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ cup maple syrup
Smashburgers
- 1 cup shoestring fries
- 8 tablespoons unsalted butter softened
- 4 brioche or potato buns
- 1 pound ground beef chuck divided into 4 loosely packed balls
- 8 ounces raclette cut into 4 slices
- 1 cup arugula
- ½ cup thinly sliced dill pickles
- Kosher salt and freshly ground black pepper
Instructions
Candied Bacon Instructions
- Heat oven to 375°F.
- Line a baking sheet with foil and top with a wire rack. Lay bacon slices on top without overlapping. Sprinkle with brown sugar and black pepper. Bake 18 to 20 minutes, or until crispy. Set aside.
Apple Butter Instructions
- Combine all ingredients in a medium pot, coating the apples. Cover and cook on low for 1 to 2 hours, stirring occasionally. When the mixture has reduced and apples have softened, remove from heat. Puree with an immersion blender until smooth, or mix with a food processor when cool.
Smashburger Instructions
- Bake shoestring fries according to package instructions and set aside.
- Spread butter on buns and set aside.
- Heat a cast-iron pan or skillet on high for 3 to 5 minutes, or until very hot.
- Place the beef balls in the pan, firmly smashing each one until it forms a thin patty. Season generously with salt and pepper. Cook until edges are browned, about 2 minutes.
- Flip the patties but do not press. Season with salt and pepper. Cook for 1 minute, then add a slice of raclette to each patty. Cover and cook for 1 to 2 minutes, or until the cheese melts and the burgers are cooked medium. Set aside on a sheet pan.
- Place the buns butter-side down on the hot pan and cook for about 1 minute, or until golden brown.
Assembly
- Spread a thick layer of apple butter on bottom buns, then add ¼ cup arugula, followed by the cheeseburger. Layer candied bacon, pickles, a small handful of shoestring fries, and the remaining bun on top.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
