Bash Burger by Josh Capon

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Here’s the recipe for the “Bash Burger” I prepared for Chef Josh Capon at the taste experience at the Miami Open. Thanks Josh!

The B and B “Bash Burger”

Recipe courtesy Josh Capon, Burger and Barrel
RestaurantShow: Easy Chinese
Episode: The American Dish with a Chinese Twist

TOTAL TIME:1 hr 45 minPrep:25 minInactive Prep:20 minCook:1 hrYIELD:6 servingsLEVEL:Easy

INGREDIENTS

Six 6-ounce burger patties
Kosher salt and cracked black pepper
teaspoons Dijon mustard
slices American cheese
soft brioche buns, split and toasted
cup Special Sauce, recipe follows
cup Bacon Jam, recipe follows
whole kosher dill pickles, thinly sliced

BACON JAM:

12 strips thick-sliced bacon, cut into 1/4-inch lardons
tablespoon canola oil
Spanish onions, cut into 1/2-inch dice
tablespoon white wine vinegar
sprig fresh thyme
Kosher salt and cracked black pepper

SPECIAL SAUCE:

cup mayonnaise
3/4 cup ketchup
tablespoon sherry vinegar
1/2 tablespoon Sriracha
clove garlic
Kosher salt and ground white pepper

DIRECTIONS

Preheat a gas grill to high heat or heat a large skillet over high heat. 

Sprinkle the patties generously with salt and pepper and place on the grill. Spread each pattywith 1 teaspoon of the Dijon mustard, and then grill or pan-sear the burgers to desired temperature. During the last minute of cooking, place a slice of cheese on each patty until it begins to melt

To assemble the burgers, dress both sides of each bun with 1 tablespoon of the SpecialSauce. Place the patties on the bottom buns and top each burger with 2 to 3 tablespoons of the warm Bacon Jam. Place the top bun on each burger, slice in half, and serve immediately. 

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Render the bacon in a pan over low heat with 1/4 cup water until crispy, 20 to 25 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease

Remove all but 2 tablespoons of the bacon fat from the skillet and add the canola oil and onions. Sweat the onions over low heat until translucent and lightly caramelized, 20 to 25 minutes, and then transfer to a nonreactive bowl. 

Pulse the bacon lardons in a food processor until they reach a coarse consistency. Fold the bacon into the onions, and then stir in the vinegar and thyme. Season with salt and pepper, and then let cool to room temperature before storing in the refrigerator for up to 1 week. Remove the thyme sprig when reheating. Yield: about 2 cups.

Blend together the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor. Season with salt and pepper, and then store in an airtight container in the refrigerator until ready to use. Yield: about 2 cups garlic in a food processor. Season with salt and pepper, and then store in an airtight container in the refrigerator until ready to use. Yield: about 2 cups.

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