Alchemist Burger Recipe

Cook bacon

Dice bacon into 1/2-inch pieces. Place in a medium skillet over medium heat and cook until fat renders and bacon is crisp but not burnt, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving about 1 tablespoon bacon fat in the skillet (drain excess if there's significantly more).

Sauté aromatics

Add the sliced onion to the reserved bacon fat and cook over medium-low heat until very soft and caramelized, about 10–12 minutes, stirring occasionally. Add the minced garlic in the last 1 minute and stir until fragrant.

Combine and jam

Stir the cooked bacon back into the skillet with the onions. Add brown sugar, bourbon, apple cider vinegar, Dijon mustard, and black pepper. Increase heat to medium and simmer gently until liquid reduces and mixture is jammy, about 4–6 minutes. Taste and adjust seasoning. Remove from heat and set aside to cool slightly; jam will thicken as it cools.

In a small bowl combine mayonnaise, ketchup, dill pickle relish, yellow mustard, Worcestershire sauce, smoked paprika, and lemon juice. Whisk until smooth and refrigerate at least 15 minutes to let flavors meld. Keep chilled until assembly.

Form patty

Divide the 1 lb ground beef into one 8 oz (approx. single) patty. Gently shape into a round patty about 3/4–1 inch thick, creating a slight indentation in the center with your thumb to prevent doming. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper immediately before cooking.

Cook patty

Heat a cast-iron skillet or griddle over medium-high until hot. Add 1 teaspoon vegetable oil and spread. Place patty on the hot surface and cook without moving for 3–4 minutes to form a crust. Flip and immediately place a slice of cheddar cheese on the cooked side. Cook the second side 3–4 minutes for medium (internal temp ~ 145–155°F / 63–68°C) or longer to desired doneness. If using a lid, cover for last minute to fully melt cheese.

Rest

Transfer cooked patty to a plate and let rest 3 minutes while you toast the bun and finish assembly. This keeps juices in the meat.

Toast bun

Butter the cut faces of the bun with the unsalted butter. Toast cut-sides down in a skillet over medium heat until golden, about 1–2 minutes.

Build burger

Spread about 1 tablespoon of house burger sauce on the bottom bun. Place the cheese-topped patty on the sauce. Spoon 1–2 tablespoons of the warm bourbon-bacon jam over the melted cheddar. Add shredded lettuce and arrange 3–4 pickle slices on top (or to taste). Finish with remaining sauce on the top bun if desired, then close burger.

Serve

Serve immediately while hot. Offer extra bourbon-bacon jam and pickles on the side.