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Restaurants›The Brass Tap - Highland Village›Sweet Heat Bbq Bacon Burger Recipe

Sweet Heat Bbq Bacon Burger Recipe

Name: The Brass Tap - Highland Villages Sweet Heat BBQ Bacon Burger Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 cups ketchup; 2 tbs brown sugar (packed); 1 tbs apple cider vinegar; 0.5 tsp smoked paprika; 1 tsp chipotle in adobo, finely chopped; 1 tbs hot honey or honey; 1 tsp Worcestershire sauce; 0.25 tsp salt; 6 slices thick-cut bacon; 4 slices sharp cheddar cheese slices; 0.25 cup red onion; 8 slices dill pickle slices; 4 leaves butter lettuce or iceberg leaves; 4 pcs brioche burger buns; 2 tbs unsalted butter, softened; 4 tsp optional: mayonnaise

Inspired by The Brass Tap - Highland Village

Time50m

Serves4

Make Sweet Heat Bbq Bacon Burger Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

Sweet Heat BBQ Sauce

1/2 cups Ketchup

2 tbs brown sugar (packed)

1 tbs Apple cider vinegar

1/2 tsp Smoked paprika

1 tsp chipotle in adobo, finely chopped

1 tbs hot honey or honey

1 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

Bacon & Topping

6 slices thick-cut bacon

4 slices sharp cheddar cheese slices

1/4 cup red onion

8 slices dill pickle slices

4 leaves butter lettuce or iceberg leaves

Buns & Finish

4 pcs brioche burger buns

2 tbs unsalted butter, softened

4 tsp optional: mayonnaise

Method

Burger Patties & Seasoning

Form and season patties

Divide the ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick, making a shallow dimple in the center of each patty with your thumb to prevent doming. Sprinkle both sides of each patty evenly with kosher salt, black pepper, garlic powder, and onion powder.

Let the seasoned patties rest at room temperature while you prepare other components — about 10 minutes. This helps them cook evenly.

Sweet Heat BBQ Sauce

Make the sauce

In a small saucepan over medium-low heat, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, chopped chipotle, hot honey, Worcestershire sauce, and salt. Stir until sugar dissolves and sauce is warmed through. Simmer gently 3–4 minutes until slightly thickened, stirring occasionally. Taste and adjust heat or sweetness (add more chipotle for heat, more honey for sweetness). Remove from heat and set aside.

Bacon & Topping

Cook the bacon

Preheat oven to 400°F (204°C). Arrange bacon in a single layer on a baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes depending on thickness until crispy but still slightly pliable for layering on burgers. Transfer cooked bacon to paper towels to drain.

Thinly slice red onion if not already sliced. Prepare pickle slices and wash lettuce leaves. Keep toppings ready to assemble.

Buns & Finish

Toast buns

Butter the cut sides of the brioche buns with softened butter. Toast cut-side down in a skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Cook patties

Heat a heavy skillet or grill over medium-high heat and oil lightly or add a small pat of butter. Place patties on the hot surface and cook without moving 3–4 minutes to form a crust. Flip and immediately brush the cooked side with a generous spoonful of the Sweet Heat BBQ Sauce. Lay a slice of cheddar on each patty, cook another 3–4 minutes for medium (adjust time to desired doneness). During the last 30–60 seconds, brush the other side with sauce as well so both sides have glaze.

If using an instant-read thermometer, target internal temperature: 160°F (71°C) for well-done, 145–150°F for medium-rare to medium (adjust per local guidelines).

Assemble burgers

Spread mayonnaise (optional) on the bottom bun. Place a lettuce leaf, then the glazed cheddar-topped patty, two slices of bacon (overlapping), 2 pickle slices, and a few rings of red onion. Spoon an additional 1–2 teaspoons of Sweet Heat BBQ Sauce on top of the bacon if desired. Cap with the toasted top bun.