The award-winning burger
from the burger bash.
So, Chef Capon, this is the first thing you made on TV,
tell us the story behind it.
Well, first of all, thanks to you.
The first time I won the Rachel Ray Burger Bash,
I got a call from Jimmy Fallon himself
(Rachael and audience cheering)
saying, "Hey, you want come on the show?"
And I was like, "Is this Jimmy?"
And sure enough, it was Jimmy and we had a great time.
It was me and Tim McGraw,
and we recreated the award-winning burger
from the burger bash,
and we had a lot of fun doing so.
And a star was born.
(audience applauding, cheering)
So, tell the people what you're doing and how to do it.
All right, so we're recreating the award winning burger.
First of all, I want you to notice what I'm doing here
'cause this is a secret, don't tell anybody,
only if you're here,
you're allowed to share this, all right?
But, I'm taking a little Dijon mustard,
a little Dijon mustard on the upside of the burger, right.
So, we got a nice salt and pepper-
Makes a nice crust when you flip that sucker.
Exactly, and it also caramelizes beautifully.
So, we have a little salt and pepper,
chuck shoulder brisket, great blend,
but this Dijon mustard,
what we're gonna do now as it's cooking.
And by the way-
What percentage do you like
if you were shopping at a grocery store?
I'm an 80-20 guy.
I'm an 80-20 girl.
80-20, right?
80-20.
Most importantly, I say it all the time,
whether in the kitchen or in your backyard,
don't play with your meat.
All right, you're gonna get yourself into trouble.
Flip your burger once.
Yes.
Only once.
And you want that nice crust,
and I love that you're cooking a la plancha,
on a flat surface.
Why don't you hit me
with a couple pieces of cheese?
Yes.
Right?
Let that cheese melt over the top.
While that is going, we have over here,
we have our caramelized in bacon onion jam.
All right, little secret weapon over here.
Oh, I remember that jam.
(sings) Got jam.
I remember it well.
Jam on it.
So, render down your bacon.
Get it nice and crispy.
Do not remove that bacon fat
because that stuff is gold.
Take some nice diced Spanish onions,
throw 'em in there.
But what you want to do is
you really wanna let it cook down,
and you end up with this beautiful
caramelized onion bacon jam.
Look at that, it's so pretty.
The magic of television, I tell you.
And then of course,
hit it with some aged Ray Ray balsamic vinegar, right?
Yeah.
Caramelizes, brings out that sweetness, right?
If you're gonna call it a jam,
there's gotta be a little bit of sweetness in there.
Oh, it's so good.
I always like some fresh herbs,
so just a pinch of fresh thyme.
You wanna reduce it down just a little bit, right?
Get rid of that balsamic vinegar.
We're gonna throw it in here,
and then we're gonna start making our little secret sauce.
You ready, Ray Ray?
We're gonna make a little secret sauce.
I am, I'm ready.
Bring it on down the line, bro.
Bring it on down the line.
We let those burgers cook for another minute,
and then we're gonna make our secret sauce.
Do you want me to separate your buns?
(laughs) That sounds dirty.
Sounds dirty but I kinda like it.
You're gonna end up here right?
We're gonna end up right there, yes.
Secret sauce.
Everybody knows the two main ingredients
in your secret sauce is what?
(crowd makes confused noises)
Ketchup and mayo, come on it's no secret.
Or sour cream, I like sour cream.
Do you really?
Because it's tangy and a little thicker.
I make a ketchup, sour cream, and relish base,
and then I go from there.
I might have to try that sometimes.
Just saying.
We got a little ketchup, a little mayo,
I like a little sweet relish in there as well.
I like a lot of relish.
So we got a lot of relish, a little sriracha.
Yes.
Right, everybody loves sriracha,
spice it up a little bit.
Bring the heat!
And a splash of red wine vinegar.
I always like a little bit of tang, right.
See, you put tang in it anyway.
Had you used the sour cream.
See, now I'm gonna go home and have to try that.
Whisk it up.
All right, we got that over there.
Most importantly, when you put
sauce on a sandwich, right,
even layer across.
I know.
Cover the surface.
I'm not telling-
You're preaching to the burger mama.
I'm not telling you.
Once that cheese is nice and melted.
Yum.
About ready to rock.
(audience cheers, applauds)
Delightful.
Okay, we are good there.
Top with a little bit of the bacon onion jam.
And look at that, come on.
More, you gotta- every bite should be the same.
Every bite should be the same.
Right over the top.
You want that cheese-
Pickles?
Yep.
Every bite should be the same.
Three or four pickles would be perfect.
Look at that.
Four.
Now most importantly,
while we are assembling these burgers,
what are these burgers really doing?
What are they really doing?
'Cause I'm about to cut into these things,
but what are they really doing?
They're saying hello.
They are resting.
You wanna make sure those juices
evenly redistribute throughout the meat,
so you have a nice juicy burger, right?
Just like a steak.
Right, just like a steak.
We want a juicy burger, not a juicy cutting board.
Wait, look at that, look at that.
Get a beauty shot of that.
(audience cheers)