Bash Burgers with Bacon Jam

Bash Burgers with Bacon Jam

We came across this recipe for Bash Burgers in the Food Network magazine, and knew it was going to hit on all cylinders: bacon! secret sauce! pickles! The recipe comes from Josh Capon, the chef of Lure Fishbar, and, we assume, a participant in the Food Network’s Burger Bash. The burgers were delicious.

Bash Burgers

For the Bacon Jam
12 slices bacon, diced
1 tablespoon canola oil
1 large onion, dieced
1 tablespoon white wine vinegar
1 sprig thyme, leaves stripped
Kosher salt and freshly ground pepper

For the Secret Sauce
1 cup mayonnaise
3/4 cup ketchup
1 tablespoon sherry vinegar
1 1/2 teaspoons Sriracha
1 clove garlic, roughtly chopped
Kosher salt and freshly ground pepper

For the burgers
Vegetable oil, for the grill
2 1/4 pounds grounde beef chuck
6 teaspoons Dijon mustard
6 slices American cheese
6 sesame buns, split
Sliced kosher dill pickles, for topping

Make the bacon jam: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to paper towels; pour off all but 3 tablespoons drippings from the skillet. Add the canola oil to the skillet and heat over low heat. Add the onion; cover and cook 10 minutes. Uncover and cook, stirring occasionally, until very soft, 10 to 15 more minutes. Return the bacon to the skillet; add the white wine vinegar and thyme and season with salt and pepper. Set aside.

Make the secret sauce: Pulse the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor until smooth; season with salt and pepper.

Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into six 1/2-inch-thick patties; season with salt and pepper. Grill 5 minutes; flip and brush with the mustard. Grill 5 more minutes for medium rare, topping with the cheese in the last minute. Spread the sauce on the bottom buns; top with the burgers, bacon jam, pickles and top buns.

 

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