Bourbon Bacon Cheeseburger Grilled

There is something about a bourbon bacon cheeseburger that turns an ordinary cookout into an unbeatable feast The rich smoky bacon the sweet complex hit from bourbon in both the onions and burger and plenty of cheddar all tucked inside a buttery brioche bun This is my go to when picky eaters and burger snobs both show up at my table

I first tried bourbon onions after a backyard BBQ run went wrong The quick fix transformed my burgers and my friends call these the best burgers I have ever made

Ingredients

• Oil or bacon fat for the onions: adds richness and helps with caramelizing using the bacon drippings really builds flavor
• Sweet onion: for tender caramelized onions look for one that feels heavy and has tight skins
• Kosher salt: essential for seasoning both onions and patties always use a generous pinch
• Black pepper: gives a gentle kick and complexity freshly ground if possible
• Sugar: helps the onions brown and develop their signature sweetness
• Butter: enhances richness and makes the onions silky
• Bourbon: lifts the whole dish with sweet smoky aroma choose one you enjoy sipping
• Ground beef: for juicy burgers go for 80 20 fat content or leaner if you prefer but do not go too low for best texture
• Worcestershire sauce: adds umami and that steakhouse flavor
• Garlic powder: brings extra savory depth buy fresh spice for max pop
• Thick cut bacon: for crunch and smoke use quality thick slices
• Cheddar cheese: for melty tangy topping try sharp cheddar or your favorite cheese
• Brioche buns: for a tender buttery base the fresher the better

Step by Step Instructions

Make the Onions:

Start by heating your chosen fat in a nonstick skillet over medium heat for one minute Add all the thinly sliced onions and stir well as they start to soften about three to four minutes Sprinkle over salt pepper sugar and drop in the butter Once the butter melts cook the onions low and slow for fifteen to twenty minutes stirring often Scrape the bottom so nothing sticks or burns You want the onions golden and sticky with brown bits swirling through Pour in the bourbon and let it sizzle for one minute Scrape any tasty bits off the pan then remove from heat

Prepare the Burger Patties:

Combine your ground beef bourbon Worcestershire garlic powder salt and black pepper in a big bowl Use your hands or a sturdy spatula to mix everything until uniform but do not overwork the meat Divide into six even portions Each patty should be about five inches wide and one and a half inches thick Use a burger press for that classic shape and press a small dent in the center with your thumb to keep them from puffing up on the grill

Grill the Burgers:

Heat your grill to medium high around three hundred seventy five to four hundred degrees Place patties on the grill and quickly close the lid Give them three minutes on the first side for a good sear Flip them keep the lid closed and grill another three minutes This stage gives you a juicy medium burger or cook to your ideal doneness Check with a meat thermometer and adjust cook time as needed

Add Cheese and Rest:

Lower the grill heat and top each patty with cheddar Close the lid for one more minute until the cheese is glossy and melted Move the burgers to a clean tray and let rest for three minutes so the juices stay put

Build the Burger:

Lay down the brioche bottom Bun Then stack on the patty cheese bacon in folded strips a heap of caramelized bourbon onions and finish with the brioche bun top Dig in while the cheese is still gooey and the onions are warm

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The smoky bacon is always the first ingredient I run out of It reminds me of grilling with my dad as a kid The night we nailed these onions with just a splash of bourbon is still a favorite memory

Storage Tips

Keep leftover patties in an airtight container in the refrigerator for up to three days Store onions separately to keep them moist Reheat burgers in a skillet over low heat to keep them juicy and the cheese melty Brioche buns are best fresh but can be lightly toasted if a day old

Ingredient Substitutions

Substitute ground turkey or chicken for a lighter burger and Swiss cheese if you prefer less tang For nonalcoholic onions skip bourbon and add a little apple cider or just water Gluten free buns work if you need a wheat free version and turkey bacon can stand in if you skip pork

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Serving Suggestions

Serve with seasoned sweet potato fries potato salad or crisp pickles These burgers are perfect for backyard parties summer cookouts or a comforting family dinner Add a homemade slaw or a green salad for a fresh bite alongside

Burger Roots

Bourbon bacon cheeseburgers have roots in southern backyard cooking where bold flavors and smoke rule the grill The caramelized onion technique you see here is what Southern cooks use for classic steakhouse burgers and it turns simple beef into something memorable

Recipe FAQs

→ How do I keep the burgers from shrinking on the grill?

Press a small dimple in the center of each patty with your thumb before grilling. This helps maintain their shape as they cook.

→ Can I make the onions without bourbon?

Yes, simply omit the bourbon from the onions if you prefer. They will still caramelize beautifully with butter and sugar.

→ What type of beef is best for juicy patties?

An 80/20 ground beef blend offers robust flavor and enough fat for juicy, tender patties that hold up well on the grill.

→ Are other cheeses suitable besides cheddar?

Absolutely! Try Swiss, provolone, or pepper jack for a twist on the classic melt and flavor profile.

→ How do I know when the burgers are cooked to medium?

Use a meat thermometer—remove the patties at 120°F before adding cheese. Cheese will finish melting as patties rise to about 130°F for medium.