Jack Daniels Burger Recipe

Form patty

Gently form the 8 oz ground sirloin into a patty about 3/4–1 inch thick, handling the meat as little as possible. Make a shallow indentation in the center with your thumb to prevent doming during cooking.

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp black pepper just before cooking.

Heat a cast-iron skillet or heavy grill pan over medium-high heat until hot. Add 1 tsp neutral oil to the pan and swirl to coat.

Place the patty in the hot pan and cook undisturbed for 3–4 minutes to develop a crust. Flip and cook the second side for 3–4 minutes for medium (internal temperature ~140–145°F / 60–63°C). Adjust time for desired doneness.

During the last 1 minute of cooking, add 1 tbsp unsalted butter to the pan and spoon the butter over the patty once. Remove the patty to a plate and tent loosely with foil to rest while you finish the sauce and onions.

In the same skillet over medium heat (wipe out excess fat if there's too much, leaving browned bits), combine 3 tbsp Jack Daniels-style BBQ sauce, 1 tbsp unsalted butter, and 1 tsp brown sugar.

Warm and stir for 1–2 minutes until the butter melts and the sauce is glossy and slightly thickened. Taste and adjust — add up to 1 tsp more BBQ sauce if you want a stronger JD flavor.

Return the rested patty to the pan for 20–30 seconds and spoon the warmed BBQ finish over the top to coat and heat through. Remove to a plate.

While the patty cooks or rests, heat 1 tsp olive oil and 1/2 tbsp butter in a small skillet over medium-low heat.

Add 1/2 cup thinly sliced yellow onion and 1/8 tsp salt. Cook, stirring occasionally, for 10–12 minutes until onions are soft and turning golden. If you want sweeter, add 1/4 tsp brown sugar after 6–8 minutes and continue to cook until deeply caramelized (total ~12–15 minutes).

When onions are deeply golden, remove from heat and set aside.

Make the BBQ mayo by stirring 2 tbsp mayonnaise with 1 tsp Jack Daniels-style BBQ sauce in a small bowl until smooth. Taste and add a pinch of salt if needed.

Butter the cut sides of the bun with 1/2 tbsp butter. Toast the buns in a skillet or on the grill over medium heat until golden brown, about 1–2 minutes per side.

To assemble: Spread a thin layer of BBQ mayo on the bottom bun. Place the lettuce leaf, then the tomato slices (2 slices). Put the JD-glazed sirloin patty on top of the tomato, spoon a generous portion of caramelized onions over the patty, then drizzle an extra 1/2 tbsp of the warmed JD BBQ finish over the onions if desired. Top with the bun crown.

Serve immediately. Suggestion: serve with fries or onion rings and extra JD BBQ sauce on the side.