Bourbon Bacon Cheeseburger Grilled (Print Format)
Sink your teeth into a savory burger with bourbon onions, smoky bacon, melted cheddar, and soft brioche buns.
# Ingredients:
→ Burger Onions
01 -
1 tablespoon oil or bacon fat
02 -
1 large sweet onion, peeled, halved, and julienned (12 oz)
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon black pepper
05 -
1 tablespoon sugar
06 -
1 tablespoon butter
07 -
2 oz bourbon
→ Burger Patty
08 -
2 pounds ground beef (80/20 or leaner)
09 -
2 oz bourbon
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon garlic powder
12 -
1 teaspoon kosher salt
13 -
½ teaspoon black pepper
→ Additional Ingredients
14 -
12 slices thick-cut bacon, cooked
15 -
12 slices cheddar cheese or preferred cheese
16 -
6 brioche hamburger buns
# Steps:
01 -
Heat the oil or bacon fat in a nonstick skillet over medium heat for 1 minute. Add julienned onions and sauté for 3-4 minutes. Add salt, pepper, sugar, and butter, cooking for 15-20 minutes over medium heat until golden and caramelized. Add bourbon and cook for 1 minute longer. Remove onions from heat.
02 -
Preheat the grill to medium-high heat (375-400°F).
03 -
In a large bowl, combine ground beef, bourbon, Worcestershire sauce, garlic powder, salt, and pepper. Mix well. Divide into 6 portions (5-6 oz each) and form into 1½-inch thick patties. Use a burger press for uniform shape, and press a small indentation in the center of each patty.
04 -
Place patties on the grill and close the grill cover. Cook for 3 minutes per side for medium. Use a digital thermometer (120°F for medium), noting the temperature will rise to 130°F with cheese. Reduce heat to low, place cheese slices on patties, close grill, and cook for 1 minute to melt cheese.
05 -
Remove patties to a tray and let them rest for 3 minutes.
06 -
Place a burger patty with melted cheese on the bottom half of a brioche bun. Top with 2 slices of cooked bacon and 1-2 tablespoons of caramelized onions. Cover with the top half of the bun and serve.
# Tips:
01 -
To make the recipe alcohol-free, omit bourbon from both onions and burger patties.
02 -
Cook onions at low heat towards the end to ensure even caramelization.
03 -
Adding bourbon to hot onions may cause vigorous bubbling; use caution.
04 -
Cooking 12 oz of raw onions results in approximately 6 oz caramelized onions.