Bash Burgers

"Bacon strips can slide off a burger," says Josh Capon, chef-owner of Lure Fishbar in New York City, "but the jam gives you a bacon-packed[ bite every time."]

Total Time:
1 hr 10 min
25 min
45 min

Serves: 6 servings (plus extra sauce)

  • For the bacon jam:
  • 12 slices bacon, diced
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 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, roughly chopped
  • Kosher salt and freshly ground pepper
  • For the burgers:
  • Vegetable oil, for the grill
  • 2 1/4 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 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.

  • Photograph by Ryan Dausch

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