Squatters Bourbon Burger Recipe

Cook onions low and slow

Heat a large skillet over medium-low heat. Add neutral oil and 1 tbsp unsalted butter. When butter melts, add the thinly sliced onions and spread them into an even layer. Sprinkle 1/2 tsp granulated sugar over the onions (this helps with caramelization). Cook, stirring every 4–6 minutes, for 20–25 minutes until onions are deeply golden and softened. If they start to stick, deglaze with a tablespoon of water and scrape up browned bits.

Add garlic and flavorings

Push the onions to the side, add minced garlic and cook 30 seconds until fragrant. Stir into the onions. Increase heat to medium, add 2 tbsp bourbon (careful of flame if using gas), 1 tsp Worcestershire sauce, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook another 2–3 minutes until liquid has mostly evaporated and onions are glossy and jammy. Reduce heat to low and keep warm while you cook the burgers.

In a small bowl, whisk together 1/2 cup ketchup, 1 tbsp brown sugar, 1 tsp apple cider vinegar, 1/4 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (if using) and 1/4 tsp salt until smooth. Taste and adjust sweetness or acidity as desired. Keep at room temperature until assembly; you can warm slightly in a pan if you prefer a looser sauce.

Form patties

Divide 1 lb ground Angus beef into four equal portions (about 4 oz each) for quarter-pound burgers. Gently form each portion into a loose patty about 3/4" thick and 1" wider than the bun. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides generously with kosher salt (about 1 tsp total) and freshly ground black pepper.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot and lightly smoking. If using a grill, preheat to medium-high. Add the patties to the pan (no oil needed for well-marbled beef) and cook undisturbed for 3 minutes. Flip and cook another 2–3 minutes for medium doneness. During the last 60–90 seconds of cooking, place a slice of cheddar on each patty, cover the pan (or close the grill lid) to melt the cheese. Remove cooked patties to a warm plate and tent with foil.

Toast buns

While the patties rest for 3–5 minutes, melt 2 tbsp unsalted butter in a clean skillet over medium heat. Split the brioche buns and toast cut sides in the butter until golden brown, about 1–2 minutes. Remove and keep warm.

Spread about 1 tbsp of the quick BBQ sauce on the bottom half of each toasted brioche bun. Place a lettuce leaf, then the cheeseburger patty with melted cheddar. Spoon a generous 2–3 tbsp of the bourbon-garlic caramelized onions over each patty, then add a tomato slice and pickles if using. Drizzle a little extra BBQ sauce on the top bun, close the burger and serve immediately.