A perfect pairing! The Beef. It’s What’s For Dinner. brand and Chef Capon partner to ensure a flawless, and delicious holiday celebration
Firing up the grill and gathering with friends and family as beef sizzles and fireworks sparkle may be one of the most time-honored traditions to celebrate Independence Day. From mouthwatering beef burgers, to Skirt Steak tacos, the Checkoff-funded Beef. It’s What’s For Dinner. brand, has you covered with tips and recipes that will guarantee amazing flavor your family and friends will savor.
7-time champion of the People’s Choice award at the NYC Wine & Food Festival’s Burger Bash and co-owner of the new VCR Group, celebrity chef Josh Capon presents a new spin on burger and skirt steak recipes that are sure to light up your backyard celebration long before the fireworks kick off. -Watch Chef Capon’s grilling tips video, below!
Capon’s signature bacon jam and secret sauce have made him a world winner seven times over – and he’s sharing his recipes for beef fans to enjoy. The combination of caramelized onions and minced bacon with evenly spread mayo, ketchup, diced red onion, vinegar and relish ensures each bite is full of rich flavor and tastes the same – absolutely delicious!
Note: The Bacon Onion Jam can be made ahead and chilled in the fridge for a few days. Reheat in a sauté pan when you’re ready to use.
Pair your fresh-off-the-grill bacon jam burger with a refreshing cucumber salad for a cool contrast. The cucumber salad is marinated in tangy seasonings and if you want to save more time for table talk (or lighting sparklers!), prepare the salad the day before and store it in the refrigerator. More time to marinade means more intense flavor to enjoy.
If you’re looking for something other than a burger, try Capon’s chile rubbed steak tacos with grilled Mexican street corn to bring heat and zesty flavors that feel like summertime. Allow the Skirt Steak to marinate in the spicy rub overnight (or at least for an hour) and char both sides of the steak to produce the most flavorful beef. Top the tender steak taco with fresh salsa, avocado, crumbled queso fresco and a lime wedge and you have a fourth of July fiesta in your mouth. The celebration continues with the bold flavor of grilled Mexican street corn, blending sweet, savory and fiery tastes that will have your family and friends asking for more.
Whether you’re a first-time griller or a grill master, chef Capon has some grilling tips to ensure your guests keep coming back for more. Watch his grilling tips video below!
- SEASON WELL: Prepare your beef patty by pressing a dimple into it, and seasoning it with salt, pepper, or any other of your favorite spices.
- TAKE ITS TEMP: Cooking times are for fresh or thoroughly thawed ground beef. It should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
- REST IT: Don’t continuously flip the beef patties while they’re cooking and let the patties rest when they’re done.
Seven-Time Award Winning Burger
- 4 Ground Beef Patties, 6 ounces each
- 4 tablespoons Dijon mustard
- 4 slices American cheese
- 4 Brioche buns
- Special sauce (recipe below)
- Bacon onion jam (recipe below)
- 1 cup dill or bread and butter pickles, sliced
Bacon Onion Jam
- 1 pound bacon
- 1/4 cup olive oil
- 2 Spanish onions, diced
- salt and pepper to taste
- 1 cup mayonnaise
- 1 cup ketchup
- 1/2 red onion, diced
- 1 tablespoon red wine vinegar
- 1/4 cup pickle relish
- Heat a cast iron pan or griddle to high heat. Season patties with salt and pepper and smear 1 tablespoon of Dijon mustard on one side of the burger.
- Lightly coat the pan or griddle with a little oil and sear the burgers with the mustard side facing up. Let the burgers caramelize before flipping, about 3-5 minutes. Using a meat thermometer, ensure that the internal temperature is 160F.
- Flip and place one slice of American cheese on each patty. Lightly toast the buns.
- Place 1 tablespoon of Special Sauce on top and bottom of each bun. Place the burger patty on the bottom bun and top with 1 tablespace of Warm Bacon Onion Jam. Top with 5 slices of pickles each.
Bacon Onion Jam
- Cook the bacon on a sheet pan in 350F oven until crispy, about 7-10 minutes. Set bacon aside to drain on paper towels. When bacon is cool, chop it with a knife into small pieces or pulse in a food processor until chunky – don’t make mush!
- Dice the onions and sauté on medium heat in olive oil until caramelized and golden brown, about 20 minutes and season with salt and pepper. Combine the bacon and onions in a mixing bowl, season with more salt and pepper to taste and set aside.
- Combine the mayo, ketchup, diced red onion, vinegar and relish in a mixing bowl. Mix well and keep in the fridge until ready to use.
Nutrition information per serving, 4 servings: 810 Calories; 48 g Total Fat (16.8 g Saturated Fat; 1.3 g Trans Fat; 6.2 g Polyunsaturated Fat; 15.8 g Monounsaturated Fat); 142 mg Cholesterol; 1921 mg Sodium; 45.7 g Total Carbohydrate; 0.6 g Dietary Fiber; 9.2 g Total Sugars; 2.5 g Added Sugars; 44 g Protein; 409 mg Calcium; 5.2 mg Iron; 524 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 10.8 mg Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 450.8 mg Phosphorus; 8.3 mg Zinc; 34.6 mcg Selenium; 118.9 mg Choline