On a breezy Saturday afternoon, I helped out out at our neighborhood’s annual block party—a cheerful little tradition where everyone brings something to share. While I usually make my lemon bars or a big batch of potato salad, this time, I was inspired by a chat I had with Harold, our retired firefighter neighbor.

He leaned over the grill he was manning and said, “You ever try adding a splash of bourbon to your burger patties?” I laughed and shook my head, but the idea stayed with me. That same night, back in my kitchen, the wheels started turning.

I remembered the caramelized onions my mother used to slow-cook on the stove when we had company, and how she’d always say, “Good food takes its time.” And then I thought of the bacon I’d baked earlier that week and a pack of brioche buns I’d been saving for something special. So, I pulled everything together, bourbon in the onions, bourbon in the meat, thick-cut bacon, sharp cheddar, and buttery buns—and built a burger that felt like a celebration.

The smell that filled the house was enough to bring my daughter downstairs, asking, “Are we having company, or did you just get fancy for us today?” Honestly, it was both. These burgers felt like a toast to summer weekends, to good neighbors, and to passing along a recipe worth repeating.

Short Description

This Bourbon Bacon Cheeseburger with Caramelized Onions is smoky, sweet, and rich with flavor. Perfectly grilled patties meet bourbon-glazed onions, crispy bacon, and gooey cheddar on a toasted brioche bun.

Key Ingredients

For the Caramelized Onions:

1 tablespoon oil or bacon fat
1 large sweet onion (12 oz), peeled, halved, and julienned
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon sugar
1 tablespoon butter
2 oz bourbon

For the Burger Patties:

2 pounds ground beef (80/20 or leaner)
2 oz bourbon
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Additional:

12 slices thick-cut bacon, cooked until crisp
12 slices cheddar or preferred cheese
6 brioche hamburger buns

Tools Needed

Nonstick skillet
Mixing bowls
Grill or grill pan
Spatula or grill tongs
Burger press (optional)
Digital meat thermometer

Cooking Instructions

Step 1: Caramelize the Onions
Heat oil or bacon fat in a skillet over medium heat. Add onions and cook for 3–4 minutes, stirring often. Add salt, pepper, sugar, and butter. Continue cooking 15–20 minutes until golden. Stir in bourbon and cook 1 more minute. Set aside.

Step 2: Preheat the Grill
Preheat your grill to medium-high (375–400°F). Clean and oil the grates.

Step 3: Prepare the Patties
In a large bowl, mix beef, bourbon, Worcestershire, garlic powder, salt, and pepper. Gently combine without overworking. Form into 6 patties (5–6 oz each), pressing a small dimple in the center of each to help them cook evenly.

Step 4: Grill the Burgers
Place patties on the hot grill, close the lid, and cook for 3 minutes per side for medium. Use a digital thermometer to check for 120°F internal temp (they’ll rise to 130°F after resting).

Step 5: Add Cheese
Lower the heat. Top each patty with two slices of cheddar, close the lid, and cook 1 minute until melted.

Step 6: Let Them Rest
Transfer burgers to a tray and let them rest for 3 minutes to keep juices in.

Step 7: Assemble the Burgers
Place one patty on the bottom half of a brioche bun. Top with 2 slices of bacon and a spoonful of bourbon caramelized onions. Add the top bun and serve warm.

Why You’ll Love This Recipe

Flavor Explosion: Bourbon adds depth to both the onions and patties, complemented by salty bacon and sharp cheddar.

Crowd-Pleaser: These burgers are rich, hearty, and perfect for gatherings or weekend meals.

Restaurant-Worthy: With buttery brioche buns and gourmet toppings, this burger rivals anything from a steakhouse.

Make-Ahead Friendly: Onions and bacon can be made a day in advance to cut down prep time.

Grill or Pan Options: Works great on the grill or a stovetop grill pan for year-round enjoyment.

Mistakes to Avoid & Solutions

Overmixing the Meat: This makes patties dense and tough. Mix just until combined.

Skipping the Dimple: Burgers puff up in the middle if you don’t press that little dip in the center.

Burning the Onions: Stir frequently and control the heat to avoid scorching. If they darken too fast, lower the heat and add a splash of water.

Overcooking the Patties: Use a meat thermometer—burgers continue to cook slightly after resting.

Cold Buns: Warm or toast buns just before serving to prevent sogginess and elevate flavor.

Serving and Pairing Suggestions

Best Way to Serve: As a main with a side of seasoned fries or roasted sweet potato wedges.

Perfect Pairings: Try with iced tea, a light lager, or a classic cola.

Serving Style: Great plated for a dinner party or buffet-style for a crowd. Add a burger bar with extra toppings like lettuce, tomatoes, pickles, or spicy mayo.

Storage and Reheating Tips

Store leftover patties in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet over low heat or in a 300°F oven for 10 minutes.

Freeze cooked patties (without toppings) for up to 2 months. Thaw overnight in the fridge before reheating.

Keep caramelized onions in a sealed jar in the fridge for up to 1 week.

FAQs

1. Can I skip the bourbon?
Yes! Just replace it with beef broth or a splash of apple juice for depth without alcohol.

2. What kind of cheese works best?
Cheddar, Swiss, pepper jack, or gouda all melt beautifully and add great flavor.

3. How do I keep the burgers from drying out?
Use 80/20 beef and don’t overcook. Let them rest after grilling.

4. Can I cook this indoors?
Absolutely. Use a grill pan or cast-iron skillet on the stove.

5. How do I caramelize onions faster?
Low and slow is best, but adding a pinch of baking soda can speed up browning. Watch closely and don’t overdo it.

Tips & Tricks

Chill the patties for 15 minutes before grilling to help them hold their shape.

Toast the brioche buns lightly with a smear of butter for extra richness.

Double the onions—they’re that good and great on sandwiches or steaks too.

Save bacon fat for cooking the onions for extra flavor.

Use a burger press for perfectly even patties that cook uniformly.

Recipe Variations

Spicy Kick: Add 1 tsp chili powder to the meat mix and swap cheddar for pepper jack.

BBQ Style: Mix 1 tbsp BBQ sauce into the meat and top burgers with crispy onion straws.

Mushroom Melt: Add sautéed mushrooms to the onions, use Swiss cheese, and serve on whole-grain buns.

Lettuce Wrap Burger: Skip the bun and wrap in large lettuce leaves for a low-carb option.

Turkey Burger Version: Use ground turkey, reduce bourbon to 1 oz, and add 1 tbsp Dijon mustard to the patty mix.

Final Thoughts

I made these burgers again last weekend when my daughter brought her husband over for dinner. She told me afterward that he leaned in and whispered, “Your mom’s burgers are unreal.” That made me chuckle. We all sat out on the porch, paper napkins in hand, juice from the burgers running down our wrists, and not one person said a word until they were done. That’s the sign of a meal well made.

This recipe has a little bit of everything—comfort, indulgence, and enough punch to make it feel like a celebration. I’ll be keeping it close, just like that neighbor’s tip that started it all.

Smoky Bourbon Bacon Cheeseburger With Caramelized Onions

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Caramelized Onions:
1 tablespoon oil or bacon fat
1 large sweet onion (12 oz), peeled, halved, and julienned
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon sugar
1 tablespoon butter
2 oz bourbon
For the Burger Patties:
2 pounds ground beef (80/20 or leaner)
2 oz bourbon
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
Additional:
12 slices thick-cut bacon, cooked until crisp
12 slices cheddar or preferred cheese
6 brioche hamburger buns

Instructions

Step 1: Caramelize the Onions
Heat oil or bacon fat in a skillet over medium. Add onions and cook for 3–4 minutes. Stir in salt, pepper, sugar, and butter. Cook another 15–20 minutes until golden. Add bourbon, cook 1 more minute, then set aside.

Step 2: Preheat the Grill
Heat grill to medium-high (375–400°F). Clean and oil the grates.

Step 3: Make the Patties
In a bowl, mix beef, bourbon, Worcestershire, garlic powder, salt, and pepper. Form into 6 patties (5–6 oz), pressing a small center dimple in each.

Step 4: Grill the Patties
Grill burgers 3 minutes per side with lid closed. For medium, aim for 120°F (they’ll rise to 130°F as they rest).

Step 5: Melt the Cheese
Lower heat, top each patty with cheese, close lid, and cook 1 more minute.

Step 6: Rest the Burgers
Transfer to a tray and let rest for 3 minutes to lock in juices.

Step 7: Assemble and Serve
Layer each bun with a patty, two bacon slices, and caramelized onions. Top with the other bun and serve warm.