Josh Capon's 7-Time Award-Winning Burger [recipe]

Raechel Ray Show ^ | 2/7/2022 | Josh Capon

[simpson96]

Not a fan of Rachael Ray. I just thought this looked really good. Ingredients at link.

[Reddy]

That bacon jam recipe looks interesting.

BFL

[T-Bird45]

My son has made some bacon jam and brought it to family cookouts. Once you have it, you’ll wonder why you weren’t doing it all along.

[algore]

“bacon jam, which is way better than just bacon. The strips tend to slide off the burger,”

I am not even a good cook, but I have never had bacon strips slide off my burgers.

I would happily try a bacon jam though

[Harmless Teddy Bear]

Bacon jam looks good but the rest is too much.

A cheeseburger should be just a seasoned charbroiled beef patty with a slab of cheese melted into it on a toasted buttered bun.

Everything beyond that takes away from the simple beauty of a cheeseburger.

The above is the opinion of the poster and in no way reflects the thoughts and values of anyone else. It is also totally correct.

[Carriage Hill]

Foodie ping.

[SamAdams76]

For me, a good burger is all about simplicity.

I make eight ounce patties, preferably with grass fed ground beef. I then cook them medium to medium rare.

Brioche bun with thick slices of swiss or provolone cheese on both sides. Maybe some sautéd mushrooms.

That's it. No need for sauces or other condiments.

It's a half-pounder and you only need one per person.

[Fungi]

Anyone can add slop to a burger made with a myriad of ingredients. So what? A real burger is the meat recipe (with a combination of two cuts), and a modicum of toppings—a slice of red onion, red leaf lettuce, and a slice of tomato on a toasted sourdough bun. The rest is just slop. I am a purist.

[PGR88]

Its a thing of beauty.

[sauropod]

.

[mylife]

form “the beef”? lets try ribeye.

[AbolishCSEU]

Not at today’s prices.

[HonkyTonkMan]

+1 Simplicity with fresh ingredients are the difference.

[Paal Gulli]

Capon? That's about as unfortunate a name as I've ever come across.

[FamiliarFace]

Yours sounds great, however, have you ever tried wagyu for the burger? I highly recommended.

[Dr. Sivana]

I am not even a good cook, but I have never had bacon strips slide off my burgers.

The trick is to pile on enough bacon, that if some slides off, plenty is left, and you still have bacon.

Frankly, I find sriracha sauce to be uninteresting. It is like the India Pale Ale of condiments, recent wildly popular for no good reason.

[avenir]

“A cheeseburger should be just a seasoned charbroiled beef patty with a slab of cheese melted into it on a toasted buttered bun...Everything beyond that takes away from the simple beauty of a cheeseburger.”

Thought I was the only one.

[Viking2002]

You may come grill at my house anytime. I like the cut of your jib.

[fatboy]

At age 63 I finally decided to learn how to make a good burger.

Mine is similar to this one in the OP. I cook the patty for 8 minutes then flip and insert a thermometer and cook until it reaches 160. Changes your whole outlook on life.

[Osage Orange]

https://www.youtube.com/watch?v=M7f-P6JaWSA

Sam the Cooking Guy