Bourbon Bacon Cheeseburger happened by accident on a rainy Sunday. I was prepping for a backyard cookout when the weather had other plans. The grill was out, the meat was thawed, and I didn’t want plain old stovetop burgers.
I wanted something bold—something with a little edge. That’s when I remembered a splash of bourbon left in the pantry and half a bag of thick-cut bacon in the fridge. I looked at the onions on the counter, and it just clicked.
I started slow-cooking the onions, letting them caramelize with butter and a spoonful of sugar. Midway through, I added that splash of bourbon—it sizzled and sent out the kind of smell that makes your stomach grumble before you even take a bite.
Meanwhile, I seasoned the ground beef with a bit more bourbon, Worcestershire, garlic, and black pepper. The flavors came together better than I expected. Topped with smoky bacon and sharp cheddar on a toasted brioche bun, that first bite felt like I’d just leveled up my entire burger game.
Short Description
A juicy bourbon-infused beef patty topped with smoky bacon, cheddar cheese, and golden caramelized onions, stacked high on a soft brioche bun for a burger that’s bold, rich, and unforgettable.
Key Ingredients
For the Caramelized Onions
- 1 tablespoon oil or bacon fat
- 1 large sweet onion (12 oz), peeled, halved, and julienned
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon butter
- 2 oz bourbon
For the Burger Patties
- 2 pounds ground beef (80/20 preferred)
- 2 oz bourbon
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Additional Ingredients
- 12 slices thick-cut bacon, cooked crisp
- 12 slices cheddar cheese (or preferred cheese)
- 6 brioche hamburger buns
Tools Needed
- Cast iron or nonstick skillet
- Mixing bowls
- Spatula or tongs
- Grill or grill pan
- Burger press (optional)
- Digital meat thermometer
- Knife and cutting board
- Small saucepan
Cooking Instructions
Step 1: Caramelize the Onions
Heat oil or bacon fat in a skillet over medium heat. Add the onions and cook for 3–4 minutes. Stir in salt, pepper, sugar, and butter.
Continue cooking for 15–20 minutes, stirring occasionally, until deep golden brown. Add bourbon and cook 1 minute more. Remove from heat and set aside.
Step 2: Preheat the Grill
Heat your grill or grill pan to medium-high (around 375–400°F).
Step 3: Make the Patties
In a large bowl, combine ground beef, bourbon, Worcestershire sauce, garlic powder, salt, and pepper. Mix well.
Divide into 6 equal portions and shape into patties about 1½ inches thick. Press a small indentation in the center of each to prevent puffing.
Step 4: Grill the Burgers
Place patties on the hot grill and close the lid. Grill for 3 minutes per side for medium doneness. Use a digital thermometer—target 120°F, knowing it will rise to about 130°F with cheese.
Step 5: Add Cheese
Lower the heat. Place cheese slices on top of each burger, close the grill lid, and cook for 1 more minute to melt the cheese.
Step 6: Rest the Patties
Transfer patties to a tray and let rest for 3 minutes so juices settle.
Step 7: Assemble the Burgers
Toast buns if desired. Place a burger on each bottom bun, top with 2 slices of bacon and a spoonful of caramelized onions. Add the top bun and serve hot.
Why You’ll Love This Recipe
Flavor Explosion: The bourbon adds warmth and depth, while the onions bring a sweet, savory balance.
Hearty & Satisfying: This is not your everyday burger—it’s a full experience in each bite.
Crowd-Pleaser: Great for cookouts, parties, or an elevated dinner at home.
Make-Ahead Friendly: Caramelized onions and bacon can be prepared ahead of time.
Restaurant Quality at Home: Fancy enough to impress, easy enough to make in your own kitchen.
Mistakes to Avoid & Solutions
Overcrowding the Skillet or Grill
Problem: Burgers cook unevenly.
Solution: Give each patty space to cook properly and sear evenly.
Skipping the Onion Caramelization
Problem: Onions taste raw or harsh.
Solution: Take your time—low and slow brings out sweetness.
Overmixing the Beef
Problem: Dense, tough patties.
Solution: Mix just until combined for tender texture.
Burning the Bourbon
Problem: Bitter taste in onions.
Solution: Lower the heat before adding bourbon and stir quickly.
Not Letting Patties Rest
Problem: Juices run out when cut.
Solution: Rest burgers for 3 minutes to keep them juicy.
Serving and Pairing Suggestions
Serve with crispy sweet potato fries, kettle chips, or a tangy slaw.
Add lettuce, tomato, or pickles for extra texture and crunch.
Pair with a cold craft beer, smoky bourbon cocktail, or iced tea.
Make it family-style with a big platter of burgers and bowls of toppings on the side.
For parties, cut burgers in half and serve as sliders on mini brioche buns.
Storage and Reheating Tips
Store Patties: Keep cooked patties in an airtight container in the fridge for up to 3 days.
Onions & Bacon: Store separately in small containers.
Reheat (Stovetop): Warm patties in a skillet over low heat with a splash of water and lid on.
Reheat (Microwave): Heat in 30-second intervals, covered, until just hot.
Avoid Reheating Buns: Toast fresh for the best texture.
FAQs
1. Can I skip the bourbon?
Yes! You can use apple cider or beef broth for a non-alcoholic version.
2. What kind of cheese works best?
Sharp cheddar is classic, but smoked gouda, provolone, or pepper jack are great too.
3. Can I use store-bought caramelized onions?
You can, but homemade onions add much deeper flavor.
4. Do I need to toast the buns?
It’s optional, but toasting helps them hold up to the juicy burger and toppings.
5. Can I make the patties ahead of time?
Yes! Form and refrigerate up to 24 hours in advance, separated by parchment.
Tips & Tricks
Add a pinch of cayenne to the onions for subtle heat.
Use a burger press for evenly shaped patties.
Grill over charcoal for extra smoky flavor.
Butter the buns before toasting for a golden finish.
Don’t press the burgers on the grill—it squeezes out juices.
Recipe Variations
1. Mushroom Swiss Bourbon Burger
Swap cheddar for Swiss and top with sautéed mushrooms instead of onions. Use the same bourbon patty base.
2. BBQ Bacon Burger
Skip the onions and drizzle BBQ sauce over the patty. Add crispy onion straws for crunch.
3. Spicy Jalapeño Burger
Add sliced jalapeños and pepper jack cheese. Mix hot sauce into the patty for heat.
4. Blue Cheese & Arugula Burger
Use crumbled blue cheese and top with a handful of arugula tossed in lemon juice.
5. Breakfast Burger
Top your burger with a fried egg and crispy hash browns. Keep the onions and bacon for the full flavor hit.
Final Thoughts
Burgers can be simple, but sometimes you want one that just makes you pause after the first bite. This one does that for me. The bourbon adds this low, smoky hum that plays so well with the caramelized onions. And the bacon? It’s not just a topping—it’s a necessity. The whole thing comes together like a melody: rich beef, gooey cheese, sweet onions, crisp bacon, and that soft buttery bun wrapping it all up.
This burger is restaurant-level satisfying, but made in the comfort of my own kitchen with ingredients I trust. Whether you’re hosting a weekend cookout or just want to shake up your dinner routine, this one’s worth lighting the grill for—even if you have to do it in the rain.
Bourbon Bacon Cheeseburger With Caramelized Onions
Ingredients
For the Caramelized Onions
- 1 tablespoon oil or bacon fat
- 1 large sweet onion 12 oz, peeled, halved, and julienned
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon butter
- 2 oz bourbon
For the Burger Patties
- 2 pounds ground beef 80/20 preferred
- 2 oz bourbon
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Additional Ingredients
- 12 slices thick-cut bacon cooked crisp
- 12 slices cheddar cheese or preferred cheese
- 6 brioche hamburger buns
Instructions
- Sauté onions in oil or bacon fat for 3–4 minutes. Add salt, pepper, sugar, and butter. Cook for 15–20 minutes until golden, then stir in bourbon and cook 1 more minute. Set aside.
- Heat grill or grill pan to 375–400°F.
- Mix ground beef, bourbon, Worcestershire, garlic powder, salt, and pepper. Shape into 6 patties, pressing a dent in the center of each.
- Grill 3 minutes per side with the lid closed. Use a thermometer to check for 120°F (it will rise to 130°F after resting).
- Reduce heat, top patties with cheese, and grill 1 more minute to melt.
- Let burgers rest on a tray for 3 minutes.
- Toast buns. Stack each with a patty, 2 bacon slices, caramelized onions, and the top bun. Serve warm.
