Bourbon Burger Recipe

Cook bacon

In a medium skillet over medium heat, add the chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel–lined plate, leaving the rendered fat in the pan.

Sauté onion

Add 1 tablespoon butter to the hot pan with the bacon fat. Add the finely diced yellow onion and cook over medium-low heat until soft and translucent, about 6–8 minutes. Stir occasionally so the onion browns lightly but does not burn.

Build jam

Stir in the brown sugar and cook 1–2 minutes until it begins to dissolve. Add the apple cider vinegar and water, scraping any browned bits from the pan. Carefully add the bourbon (stand back from the pan) and stir. Simmer over low heat until thickened to a jam-like consistency, about 4–6 minutes.

Finish jam

Return the cooked bacon to the pan, stir to combine. Season with 1/4 teaspoon black pepper and adjust salt to taste. Remove from heat and set aside. The jam can be cooled and refrigerated for up to 1 week.

In a small bowl, combine 1/2 cup mayonnaise, minced chipotle in adobo (1 tsp), 1 tablespoon fresh lime juice, 1/2 teaspoon grated garlic, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and taste; adjust heat or acidity by adding more chipotle or lime. Refrigerate until ready to use.

Form patties

Divide 1 lb ground beef into two equal portions (about 8 oz each). Form each portion into a patty roughly the diameter of your buns and about 3/4-inch thick. Make a shallow indentation in the center of each patty with your thumb to reduce puffing during cooking. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper per patty (adjust total amounts to match taste).

Cook bacon for burger

If additional whole bacon slices are desired for layering on the burger (beyond the jam), cook the remaining 6 slices of bacon in a skillet or oven until crisp (about 8–12 minutes in 400°F oven or 6–8 minutes in skillet). Drain on paper towels and keep warm.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and add 1 tablespoon neutral oil. When the pan is hot and shimmering, add the patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately top each patty with 2 oz (approx. one slice) white cheddar. Cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.

Toast buns

While burgers rest, melt 1 tablespoon butter in a skillet over medium heat. Place split brioche buns cut side down and toast until golden, about 1–2 minutes. Remove from heat.

Assemble burgers

Spread 1–2 tablespoons chipotle aioli on the bottom half of each toasted bun. Place a handful of mixed greens on the aioli, then position the white cheddar–topped patty on the greens. Spoon 1–2 tablespoons of the Benton’s Bacon & Bourbon Jam over the cheese. Add 3 slices dill pickle, 2–3 rings of thinly sliced red onion, and one or two tomato slices. Top with 2–3 slices of the crisp bacon if using. Spread a thin layer of aioli on the top bun (optional) and close the burger. Serve immediately.

Serve each Bourbon Burger hot with optional fries or chips. If desired, garnish with extra jam at the side. Store any leftover jam in an airtight container in the refrigerator for up to 1 week.