Bourbon Bacon Burger with Quick Brown-Sugar Glaze

By Sprig Originals ✓ · cooked up in Sprig

A weeknight-fast smash-style burger built around a bourbon-brown-sugar BBQ glaze that comes together in the time it takes the patties to sear. The bacon crisps flat in the oven while you work, so assembly takes about ninety seconds: glazed patty, melted cheddar, bacon, crunchy fried onions on a toasted brioche bun.

Ingredients

• 1/2 cup ketchup
• 1/3 cup bourbon
• 1/3 cup packed dark brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp unsalted butter

• 8 slices thick-cut bacon
• 1 1/2 lb ground beef, 80/20
• 1 1/4 tsp kosher salt
• 3/4 tsp coarse black pepper
• 4 slices sharp cheddar cheese
• 4 brioche burger buns
• 2 tbsp unsalted butter, softened
• 1 tsp neutral oil, for the pan

• 1 cup crispy fried onions
• 4 leaves green leaf lettuce
• 8 slices dill pickle chips

Instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with foil and lay the bacon slices flat in a single layer. Bake 16 to 20 minutes, until deeply browned and crisp, then transfer to a paper-towel-lined plate. Cut each slice in half crosswise.
2. While the bacon bakes, make the glaze: combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, Dijon, smoked paprika, garlic powder, and pepper in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low and cook 8 to 10 minutes, stirring often, until the glaze coats the back of a spoon and reduces by about a quarter. Stir in the butter off the heat and set aside; it will thicken further as it cools.
3. Divide the beef into 4 loose balls (about 6 oz each) and gently flatten into patties 3/4 inch thick and about 1/2 inch wider than your buns. Press a shallow dimple in the center of each. Season both sides generously with the kosher salt and coarse pepper right before cooking.
4. Butter the cut sides of the buns. Toast them cut-side down in a dry skillet or on the grill over medium heat for 1 to 2 minutes, until golden. Set aside.
5. Heat a cast-iron skillet or griddle over medium-high until just smoking, about 3 minutes, and add the oil. Lay in the patties without crowding (work in two batches if needed) and cook undisturbed 3 to 4 minutes, until a dark crust forms. If grilling, use direct high heat for the same timing.
6. Flip the patties, brush the seared tops with a spoonful of glaze, and cook 2 to 3 minutes more for medium (internal temperature 140°F to 145°F). In the last minute, top each patty with a slice of cheddar, cover the pan or close the grill lid, and let the cheese melt.
7. Move the patties to a plate and brush the tops again with glaze. Rest 2 minutes so the juices settle.
8. Build each burger: spread a spoonful of glaze on the bottom bun, add lettuce and pickles, then the glazed cheeseburger, 4 half-slices of bacon, and a generous handful of crispy fried onions. Cap with the top bun, press gently, and serve immediately with the remaining glaze on the side.

Chef's tips

Nutrition (per serving, estimated)

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