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" At the annual New York Wine &amp;amp;amp; Food Festival, Burger Bash host Rachael Ray turned up the heat \u2014 and the heat wasn&amp;#039;t just coming off the grills.  This year&amp;#039;s burger competition, held on October 9, featured a showdown between the top masters of meat: Bobby Flay, Katie Lee, Al Roker, and Spike Mendelsohn, just to name a few. So you might wonder how an underdog from a seafood restaurant could earn the People&amp;#039;s Choice Award at Ray&amp;#039;s famous face-off. In this case, chef Josh Capon of Lure Fishbar in New York City studied up. On a road trip in California, the chef and his wife pulled over to check out West Coasters&amp;#039; favorite joint, In-N-Out Burger. &amp;quot;I snuck into the kitchen to see what they were doing to the patties,&amp;quot; remembers Capon. &amp;quot;They asked me, &amp;#039;Do you work here?&amp;#039; and I remember I said, no but I just need another second!&amp;quot; The spying paid off. Capon changed up their version, replacing cumbersome slices of onion and strips of bacon with caramelized onions and bacon jam. &amp;quot;Sometimes you get big slab of bacon and onion, and then the whole thing comes apart,&amp;quot; complains Capon. &amp;quot;This way you get bacon and onion in every bite.&amp;quot; What are his winning hints? The first step: Season your burger liberally. Second: Use a nice hot griddle. &amp;quot;The burger should cook in its own fat,&amp;quot; explains Capon. Finally, the layering effect: &amp;quot;Stack your burger right so each bite has all the flavors.&amp;quot; The biggest secret he learned at In-N-Out? &amp;quot;Top the raw burger with Dijon mustard,&amp;quot; says Capon. &amp;quot;When you flip the burger it hits the griddle.&amp;quot; Get chef Capon&amp;#039;s winning recipe: The Lure Burger "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a1155/rachael-ray-burger-bash-winner-2009/?src=shelter_footer>