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.
