We’re into winners, and we can presume you are, too. So here’s one: the recipe that Delish judges, Executive Editor Carissa Tozzi and Food Director Robert Seixas, crowned the winner on Gordon Ramsay’s Food Stars, Season 2, Episode 4. Food Stars isn’t your typical food show; it’s a highly charged battleground where two teams’ culinary prowess and entrepreneurial spirit are rigorously tested in a Shark Tank-style boot camp. The twist? Each team is mentored by either Gordon Ramsay or Lisa Vanderpump, pitting their distinct leadership styles against each other in a shadow competition.
Team Gordon took it away in an intense culinary face-off against Team Lisa. The victors went all in on capturing the Delish vibe, taking culinary risks to deliver an overdose of ingenuity and maximum flavor to their recipe, a salute to the 4th of July.
Directions
BACON
Step 1
Preheat oven to 350°. In a small bowl, mix jam and gochujang to combine. Place bacon on a wire rack set in a baking sheet. Bake 15 minutes.
Step 2
Brush bacon with chili jam. Continue to bake until crispy and fat is rendered, about 10 minutes more.
GOCHUJANG BBQ AIOLI
Meanwhile, in a medium bowl, mix mayonnaise, BBQ sauce, gochujang, syrup, and pepper to combine. Refrigerate until ready to use.
BURGERS
Step 1
On a sheet tray, shape beef into 4 (6-ounce) patties. Form approximately 1 ounce cheese into a ball. Press your thumb into center of 1 patty to create an indentation. Place cheese ball in indentation. Form beef around cheese ball to fully enclose, then slightly flatten. Repeat with remaining 3 ounces cheese and 3 patties.
Step 2
Sprinkle patties on both sides with garlic powder and onion powder; season with salt and pepper.
Step 3
Working in 2 batches, in a large skillet over medium heat, cook patties, turning halfway through, until just browned, about 2 minutes per side. Add 3 tablespoons butter and continue to cook, occasionally using a spoon to baste patties with butter, until cooked to desired degree of doneness, about 1 minute more for medium-rare. Transfer burgers to a plate. Repeat with remaining patties and remaining 3 tablespoons butter.
SALAD & ASSEMBLY
Step 1
In a medium bowl, stir vinegar, jam, miso, lemon juice, garlic powder, and onion powder until combined. Whisking constantly (or using an immersion blender), slowly drizzle in oil until dressing is emulsified; season with salt.
Step 2
Cut heads of romaine in half and arrange diagonally on 4 plates. Top with onion, pomegranate seeds, and basil. Drizzle with dressing.
Step 3
Spread cut sides of buns with aioli. Place some romaine leaves on bottom of buns, then top with burger. Arrange bacon in a crisscross pattern over burgers. Close with top bun. Arrange burgers next to salad. Serve with lemon wedges alongside.
