Bash Burger
Executive Chef Josh Capon
Lure Fishbar
Miami Beach, Fla.
Although Lure Fishbar specializes in seafood, chef Capon created this burger for the South Beach Wine & Food Festival's annual Burger Bash event. Lure's kitchen prepares a special sauce and housemade bacon jam as condiments and presents the burger with two thick onion rings speared on bamboo toothpicks—touches that set this burger apart.
Ingredients
12 strips bacon, diced
2 cups diced onion
1 tbsp. canola oil
1 tbsp. white wine vinegar
1 thyme sprig
Salt and pepper, to taste
1 cup mayonnaise
3/4 cup ketchup
1 garlic clove
1 tbsp. sherry vinegar
1 1/2 tsp. Sriracha
6 (6-oz.) burger patties made from ground chuck
6 tsp. Dijon mustard
6 slices American cheese
2 kosher dill pickles, sliced
Shredded lettuce
12 fried onion rings
Steps
1. Prepare bacon jam: In a large skillet, cook bacon over medium heat until crispy and golden. Drain bacon on paper towels, Reserve 3 tablespoons fat.
2. In same skillet, heat 3 tablespoons bacon fat and canola oil. Add onions; cover and cook over low heat for 10 minutes. Uncover pan and continue to cook, stirring occasionally, until onions are very soft, 10 to 15 minutes longer. Stir in bacon, white wine vinegar, thyme and salt and pepper to taste.
3. In food processor, blend mayonnaise, ketchup, garlic, sherry vinegar and Sriracha until smooth. Add salt and pepper to taste; set sauce aside.
4. Place burger patties on hot grill and top with mustard. Grill to desired temperature and top with cheese; cook until cheese melts.
5. For service, dress each bun with 1 tablepsoon mayonnaise sauce. Add burgers and top with bacon jam, pickles and lettuce. Spear onion rings on toothpicks and place on top bun.