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.

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.

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.

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.