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0 from 3 votes

BBQ Bourbon Burger

Why drink bourbon when you can make these delicious burgers instead?!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 burgers
Course: Lunch
Cuisine: American

Ingredients

Sauce:
  • 6 tablespoons mayo
  • 2 tablespoons BBQ sauce
  • 1 teaspoon cider vinegar
  • salt & pepper to taste
Bourbon glaze:
  • 6 tablespoons bourbon
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons olive oil
Hamburgers:
  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1/3 cup Italian breadcrumbs
  • 1 egg
  • salt & pepper to taste
Other/toppings:
  • 4-6 strips bacon (optional)
  • 4 burger buns
  • Butter (if toasting insides of buns)
  • lettuce to taste
  • tomato to taste
  • red onion to taste

Instructions

    Cup of Yum
  1. Prepare the burger sauce by combining the ingredients (I just used a spoon and a small bowl). Refrigerate until needed.
  2. Prepare the glaze by combining the ingredients (I just used a spoon and a small bowl). Ensure the sugar is dissolved. Set aside.
  3. Fry the bacon until it's crispy (about 10-15 minutes).
  4. Pre-heat grill to high heat.
  5. Prepare the burgers. Using your hands, combine the burger ingredients, taking care not to over-handle them. I am quite generous with the salt and pepper. Form into four patties and make a divot in the middle of the burgers so they cook evenly.
  6. Turn the grill down to medium-high heat. Place the burgers on the grill and then baste with the bourbon glaze. Cook for about six minutes (depends on thickness of burgers and the grill/BBQ you're using), then flip and add glaze on the other side and cook for another six minutes or until they're cooked through.
  7. My preferred method for toasting the insides of hamburger buns is to pre-heat a skillet on medium-high heat (on the stove) and then add the cut and buttered bun halves to the pan until they're toasted (takes a few minutes). You could also toast them on your grill.
  8. Assemble burgers by adding the sauce, burger patties, and preferred toppings. Enjoy!

Notes

  • If you're using standard ground beef, I strongly suggest cooking the burgers until they're well-done and reach 165F inside (for safety reasons). If you're using something like ground chuck, they do not have to be cooked as well.
  • Use a fattier ground beef (e.g. chuck) or one that's NOT lean. It makes for better burgers.
  • I used a gas BBQ to make this recipe. Keep in mind that these directions are only a guideline as every BBQ or grill is different, so adjust cooking time accordingly.