Double Bourbon Bacon Burger Recipe

Prepare bacon for mix

Cook 2 bacon slices in a small skillet over medium heat until just crisp, about 5–7 minutes. Remove to a paper towel, drain and finely chop once cool.

Make patties

In a bowl combine 1 lb ground beef, the chopped cooked bacon, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tbsp Worcestershire sauce. Gently mix just until combined — avoid overworking. Divide into four equal portions and form into two slightly wider-thin patties per burger (about 4 patties total; two per finished burger). Make a shallow dimple in the center of each patty so they cook evenly.

Cook patties

Heat a griddle or heavy skillet over medium-high and add 1 tbsp vegetable oil. When hot, place patties (work in batches if needed) and cook 3–4 minutes on the first side without pressing. Flip and cook another 2–3 minutes for medium; during the last minute of cooking, top each patty with a slice of sharp white cheddar and cover the pan briefly to melt cheese. Remove and rest on a warm plate. Repeat for remaining patties.

While patties cook, preheat oven to 375°F (190°C) or use a skillet. Lay 4 bacon strips on a foil-lined baking sheet and bake 12–15 minutes until crisp (or cook in a skillet until crisp). Transfer to paper towels to drain. Keep warm.

Combine 1/4 cup maple syrup, 1 tbsp brown sugar, 1/2 tbsp apple cider vinegar, 1/2 tsp Dijon mustard, 1/4 tsp hot sauce (optional) and 1/8 tsp black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes until slightly thickened and glossy. Remove from heat and set aside. Taste and adjust seasoning — it should be sweet with a touch of tang.

Prepare onions

Separate the thinly sliced white onion into rings and pat dry with paper towels. Keep rings whole or split into smaller clusters for easier stacking.

Make batter

In a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp salt. Add 1/2 cup cold sparkling water and whisk just until combined to make a slightly lumpy batter — do not overmix.

Fry onion rings

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Dip onion rings into the batter, shake off excess, and carefully lower into hot oil in batches. Fry until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels and immediately season lightly with salt. Keep warm in a low oven (200°F/95°C) while finishing other components.

Butter the cut sides of 2 brioche buns with 1 tbsp unsalted butter. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread 1 tbsp mayonnaise and 1/2 tsp yellow mustard on the bottom half of each toasted bun.

For each burger, stack: bottom bun with sauce, one cheese-topped patty, one more cheese-topped patty (double stacked), 2 slices of crisp bacon (break to fit), 2–3 maple-glazed passes: lightly brush 1–2 tsp maple glaze over bacon and top patty, then place a generous handful of crispy white onion rings on top so they sit on the glaze. Add pickles if desired.

Brush a little more maple glaze on the inside of the top bun (about 1 tsp), cap the burger, and press lightly to help components adhere.

Cut in half if desired and serve immediately while hot and crisp.