Get the Cheeseburger Recipe That Won Rachael Ray's Burger Bash 6 Times

Lure Fishbar's Josh Capon shares his burger recipe

Photo: Courtesy of Burger & Barrel

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank. And be sure to check every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Josh Capon of Lure Fishbar shares a recipe for his “Bash Burger.”

Nothing says tailgating like a great burger. One of my favorite ways to enjoy an exciting football game is by biting into one of these delicious, juicy burgers. This particular recipe is a fan favorite that has won at NYCWFF’s Burger Bash six times, which is where the burger gets its name.

It’s super juicy and topped with caramelized onions and a savory bacon jam—one of my secret ingredients—that gives it a decadent and rich flavor. Once the patty is seared in a little bit of dijon mustard and cooked to the desired temperature, I like to enjoy it on a brioche bun topped with a little bit of homemade “special sauce.”


What also makes this burger perfect for tailgating is that former Giant David Diehl is a huge fan of it when he comes into the restaurants, as is former Giants player Michael Strahan. Zak DeOssie and Mark Herzlich have come in for it, too.

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Josh Capon’s Bash Burger

Serves: 6

12 strips thick-sliced bacon
4 Spanish onions, cut into ½” dice
1 tbsp. white wine vinegar
1 sprig of thyme
Canola oil
6 (6-oz.) burger patties
6 tsp. Dijon mustard
6 soft brioche buns
1 cup special sauce (recipe follows)
1 cup bacon jam
2 kosher dill pickles, sliced thinly

1. Cut bacon into ¼ inch lardons, and render over low heat with a ¼ cup of water for 20-25 minutes, or until bacon is crispy. Remove the bacon and place on a paper towel lined plate to absorb any excess grease. Reserve the fat for cooking the onions.
2. Cut onions into ½ inch dice, and sweat over low heat in a medium saucepan with 2 tablespoons bacon fat and 1 tablespoon canola oil for 20-25 minutes, until onions are translucent and lightly caramelized. Remove onions from pan and reserve for later use.
3. In a food processor, pulse bacon lardons until they reach a course consistency. Fold chopped bacon into caramelized onions, add white wine vinegar and steep 1 sprig of thyme in bacon jam. Season to taste after preparing bacon jam as the bacon will lend a good amount of saltiness to the jam. Remove thyme when reheating.
4. Season patties generously with salt and pepper. Put burgers on the grill and add one teaspoon Dijon mustard on patty while grilling. Grill burgers to desired temperature.
5. While burgers are cooking, toast brioche buns. Dress both sides of bun with 1 tablespoon special sauce.
6. Melt American cheese on top of burgers. Dollop warm bacon jam on top of burgers. Slice in half and serve.

The “Special” Sauce
1 cup mayonnaise
¾ cup ketchup
1 clove garlic
1 tbsp. sherry vinegar
½ tbsp. sriracha
White pepper

1. Blend all ingredients in a food processor, season to taste and reserve for serving.

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