Recipe courtesy of Josh Capon

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."
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: Serves: 6 servings (plus extra sauce)
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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


  1. 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.
  2. Make the secret sauce: Pulse the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor until smooth; season with salt and pepper.
  3. 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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