Quick Recipe Version (TL;DR)
Quick Ingredients
- Burgers: 1 1/2 pounds 80/20 ground beef, 1 1/4 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 2 teaspoons neutral oil
- Bourbon onions: 2 large yellow onions, 1 tablespoon unsalted butter, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 2 tablespoons packed brown sugar, 1/3 cup bourbon, 1/4 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard
- Peppery mayo: 1/3 cup mayonnaise, 1 teaspoon coarse black pepper, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce
- To assemble: 8 slices thick-cut bacon, 4 slices sharp cheddar cheese, 4 bakery burger buns, 2 tablespoons softened unsalted butter
Do This
- 1. Bake bacon at 400°F for 15 to 18 minutes, then drain on paper towels.
- 2. Stir together the peppery mayo and refrigerate until ready to use.
- 3. Cook sliced onions with butter, oil, and salt over medium-low heat for 25 minutes, then glaze with brown sugar, bourbon, broth, Worcestershire, vinegar, and Dijon for 6 to 8 minutes.
- 4. Shape beef into 4 patties, season with salt, pepper, and garlic powder, and press a shallow dimple in each center.
- 5. Sear patties in a hot skillet for 3 to 4 minutes per side, adding cheddar after the flip, until the center reaches 160°F.
- 6. Butter and toast buns for 1 to 2 minutes until golden at the edges.
- 7. Assemble buns with peppery mayo, cheddar beef patties, bacon, bourbon onions, and more mayo. Serve hot.
Why You’ll Love This Recipe
- Big steakhouse flavor at home: A juicy 80/20 beef patty, sharp cheddar, smoky bacon, and bourbon onions make every bite rich and satisfying.
- Savory-sweet balance: Brown sugar, bourbon, Worcestershire, and vinegar turn slow-cooked onions into a jammy topping that cuts through the beef beautifully.
- Simple, cook-friendly steps: The bacon bakes hands-off, the sauce stirs together in minutes, and the burgers cook quickly in one skillet.
- Great for burger night: It feels special enough for guests but is still completely doable for a weeknight or weekend cookout-style dinner.
Grocery List
- Produce: 2 large yellow onions, 1 lemon
- Meat: 1 1/2 pounds 80/20 ground beef, 8 slices thick-cut bacon
- Dairy: Sharp cheddar cheese slices, unsalted butter
- Bakery: 4 bakery burger buns, such as brioche, potato, or sesame buns
- Pantry: Mayonnaise, bourbon, beef broth, Worcestershire sauce, packed brown sugar, Dijon mustard, apple cider vinegar, olive oil, neutral oil, kosher salt, black pepper, garlic powder
Full Ingredients
For the Bourbon-Glazed Caramelized Onions
- 2 large yellow onions, thinly sliced from root to tip, about 1 pound total
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons packed light brown sugar
- 1/3 cup bourbon
- 1/4 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
For the Peppery Mayo
- 1/3 cup mayonnaise
- 1 teaspoon coarse-ground black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 small pinch kosher salt, about 1/16 teaspoon
For the Bacon
- 8 slices thick-cut bacon
For the Beef Patties
- 1 1/2 pounds 80/20 ground beef, cold
- 1 1/4 teaspoons kosher salt
- 1 teaspoon coarse-ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons neutral oil, such as canola, avocado, or vegetable oil
- 4 slices sharp cheddar cheese, about 1 ounce each
For the Buns and Assembly
- 4 bakery burger buns, split
- 2 tablespoons unsalted butter, softened
- Prepared peppery mayo
- Prepared bourbon-glazed caramelized onions
- Cooked bacon slices
- Cheddar-topped beef patties
Step-by-Step Instructions
Step 1: Bake the bacon
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and arrange the 8 slices of thick-cut bacon in a single layer without overlapping. Bake for 15 to 18 minutes, until deeply browned and crisp around the edges. Transfer the bacon to a paper towel-lined plate and set aside. If your bacon finishes before the rest of the burger components, keep it at room temperature; it will stay crisp while you cook the onions and patties.
Step 2: Mix the peppery mayo
In a small bowl, stir together 1/3 cup mayonnaise, 1 teaspoon coarse-ground black pepper, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, and a small pinch of kosher salt. Taste it: it should be creamy, tangy, and pepper-forward. Cover and refrigerate until assembly so the pepper has time to bloom into the mayo.
Step 3: Caramelize the onions
Place a large skillet over medium heat and add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When the butter melts, add the thinly sliced onions and 1/2 teaspoon kosher salt. Cook for 5 minutes, stirring often, until the onions begin to soften. Reduce the heat to medium-low and continue cooking for 20 minutes, stirring every 2 to 3 minutes, until the onions are soft, golden, and reduced in volume. If the pan looks dry or the onions start sticking hard, add 1 tablespoon of water and scrape up the browned bits.
Step 4: Add the bourbon glaze
Remove the skillet from the heat before adding the bourbon. Pour in 1/3 cup bourbon, then return the pan to medium-low heat. Stir and simmer for 2 to 3 minutes, until the bourbon smell softens and the liquid reduces slightly. Add 2 tablespoons packed brown sugar, 1/4 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon Dijon mustard. Cook for 6 to 8 minutes, stirring often, until the onions are jammy, deep brown, and coated in a thick glaze. Reduce the heat to low if they are reducing too quickly. Set aside and keep warm.
Step 5: Shape and season the beef patties
Divide 1 1/2 pounds cold 80/20 ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to overwork the meat; a loosely packed patty stays more tender. Press a shallow dimple into the center of each patty with your thumb to help prevent puffing as it cooks. Sprinkle both sides evenly with 1 1/4 teaspoons kosher salt, 1 teaspoon coarse-ground black pepper, and 1 teaspoon garlic powder.
Step 6: Sear the patties and melt the cheddar
Heat a large cast-iron skillet or heavy stainless steel skillet over medium-high heat for 2 minutes. Add 2 teaspoons neutral oil and swirl to coat the pan. Place the patties in the skillet with space between them. Cook for 3 to 4 minutes on the first side without pressing down; pressing squeezes out the juices. Flip the patties, place 1 slice sharp cheddar on each, and cook for another 3 to 4 minutes, until the cheese softens and the center of each burger reaches 160°F on an instant-read thermometer. Transfer the patties to a plate and rest for 3 minutes.
Step 7: Toast the bakery buns
While the patties rest, spread the cut sides of the 4 buns with 2 tablespoons softened butter. Place the buns cut-side down in the same skillet over medium heat and toast for 1 to 2 minutes, until the edges are golden and the centers are warm and lightly crisp. Work in batches if needed so the buns sit flat against the pan.
Step 8: Assemble the bourbon onion burgers
Spread about 1 tablespoon peppery mayo on the bottom half of each toasted bun. Add a cheddar-topped beef patty, then layer 2 slices of crisp bacon on each burger. Spoon a generous mound of bourbon-glazed caramelized onions over the bacon, letting some of the jammy onions tumble toward the edges. Spread a little more peppery mayo on the top bun, close the burger, and serve immediately while the cheese is soft, the bacon is crisp, and the onions are warm.
Pro Tips
- Use 80/20 beef for the best burger texture: Leaner beef can dry out quickly, especially with a big, steakhouse-style patty.
- Slice the onions evenly: Thin, even slices cook down at the same rate and become jammy instead of stringy or burnt.
- Add bourbon off the heat: Bourbon is flammable, so remove the pan from the burner before pouring it in, then return it to the heat to reduce safely.
- Do not rush the onions: Medium-low heat gives you deep sweetness without scorching. If they stick, use a splash of water to loosen the browned bits.
- Toast the buns well: A toasted bun adds flavor and helps keep the peppery mayo and bourbon onions from soaking through too quickly.
Variations
- Smoky barbecue bourbon burger: Stir 1 tablespoon barbecue sauce into the finished bourbon onions for a smokier, tangier topping.
- Blue cheese bourbon burger: Swap the sharp cheddar for crumbled blue cheese or blue cheese slices for a stronger, steakhouse-style bite.
- Spicy bourbon onion burger: Add 1/4 teaspoon cayenne to the peppery mayo and 1 sliced jalapeño to the onions during the last 10 minutes of cooking.
Storage & Make-Ahead
For the best texture, assemble the burgers right before serving. The bourbon-glazed onions can be made up to 4 days ahead and stored in an airtight container in the refrigerator; rewarm them in a small skillet over low heat for 5 to 7 minutes, adding 1 teaspoon of water if needed. The peppery mayo can be made up to 3 days ahead and kept refrigerated. Cooked bacon can be refrigerated for up to 3 days and recrisped in a 350°F oven for 5 to 7 minutes. Cooked burger patties can be refrigerated for up to 3 days, but they are juiciest when freshly cooked. Reheat patties gently in a covered skillet over medium-low heat until they reach 165°F. Store buns separately at room temperature for up to 2 days and toast just before serving.
Nutrition (per serving)
Calories: 1185 kcal | Carbs: 57g | Protein: 55g | Fat: 82g | Saturated Fat: 31g | Fiber: 3g | Sugar: 16g | Sodium: 1760mg | Cholesterol: 185mg
