Bourbon Bacon Burger Recipe

Form patties

Divide the ground beef into four equal portions and gently form into two thin patties per burger (total 4 patties). Make a shallow indentation in the center of each patty with your thumb to prevent dome-up while cooking. Do not overwork the meat.

Season

Season both sides of each patty with kosher salt and black pepper, then brush or sprinkle Worcestershire sauce lightly on one side of each patty.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high until hot. Add a small amount of oil or place patties directly on a well-seasoned pan. Place two patties in the pan (do not crowd) and sear 3 minutes on the first side without moving. Flip, add 1/2 tablespoon butter to the pan, then baste the patties with melted butter and cook another 2-3 minutes for medium (adjust to desired doneness). During the last minute of cooking, top each patty with two slices of white cheddar so it melts. Repeat with remaining patties.

Cook bacon

While patties cook (or in a separate pan), cook bacon in a skillet over medium heat until crisp, 8-10 minutes, turning occasionally. Transfer to paper towel-lined plate to drain and keep warm. When cool, halve each slice crosswise if desired.

Prepare onions

Slice the yellow onion very thinly into rings. Separate rings into individual strands. In a medium bowl whisk flour, cornstarch and 1/2 tsp salt. Toss onion rings in the dry mix until lightly coated.

Fry onions

Heat vegetable oil in a small heavy pot or skillet to 350°F (175°C). Fry the coated onion strands in small batches until golden brown and crisp, about 1-2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm and crisp.

Reduce glaze

Combine bourbon, maple syrup, apple cider vinegar, Dijon mustard, soy sauce and cracked black pepper in a small saucepan over medium heat. Bring to a gentle simmer and cook uncovered, stirring occasionally, until glaze reduces by about one-third and thickens slightly, about 6-8 minutes. Remove from heat and let cool slightly. (If you prefer no alcohol, substitute additional apple cider or water and cook down similarly.)

Glaze bacon (optional)

Toss the cooked bacon briefly in 1-2 tablespoons of the warm glaze to coat evenly, or brush glaze onto the bacon just before assembling the burger.

Toast buns

Spread remaining 1 tablespoon butter on cut sides of buns. Toast cut sides in a skillet over medium heat until golden and crisp, about 1-2 minutes. Keep buns warm.

Assemble burgers

Place bottom bun on a plate. Add a handful of mixed greens if you like a crisp bed (optional). Place first cheddar-topped patty on the bun, brush a thin layer of bourbon maple glaze over the patty. Top with two pieces of glazed bacon, then add the second cheddar-topped patty. Brush glaze over the top patty. Pile a small handful of crispy onions over the top. Add pickles if using. Crown with toasted top bun.

Dress salad

In a medium bowl toss the mixed salad greens, halved strawberries, blueberries and toasted pecans with 2 tablespoons vinaigrette, and season with 1/8 tsp salt and 1/8 tsp black pepper. Toss gently to coat.

Plate

Serve the berry salad alongside the assembled burger, garnishing with microgreens if desired and an extra drizzle of glaze on the plate for presentation.