The B and B "Bash Burger"

Recipe courtesy of Josh Capon, Burger and Barrel Restaurant
Show: Easy Chinese Episode: The American Dish with a Chinese Twist
TOTAL TIME: 1 hr 45 min
Prep: 25 min
Inactive Prep: 20 min
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Six 6-ounce burger patties
  • Kosher salt and cracked black pepper
  • 6 teaspoons Dijon mustard
  • 6 slices American cheese
  • 6 soft brioche buns, split and toasted
  • 1 cup Special Sauce, recipe follows
  • 1 cup Bacon Jam, recipe follows
  • 2 whole kosher dill pickles, thinly sliced
BACON JAM:
  • 12 strips thick-sliced bacon, cut into 1/4-inch lardons
  • 1 tablespoon canola oil
  • 4 Spanish onions, cut into 1/2-inch dice
SPECIAL SAUCE:
  • 1 cup mayonnaise
  • 3/4 cup ketchup
  • 1 tablespoon sherry vinegar
  • 1/2 tablespoon Sriracha
  • 1 clove garlic
  • Kosher salt and ground white pepper
recipe tools

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 patty with 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 Special Sauce. 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.
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