Honey Bourbon BBQ Burger with Crispy Bacon, Kosher Dill Pickle and Fried Onions

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Honey Bourbon BBQ Sauce
2 Tbsp. olive oil
1/2 small onion chopped
3 cloves garlic, finely chopped
1 Tbsp. chopped jalapeno
1/4 cup bourbon
2 cups bottled BBQ sauce
1 tsp. salt
1 tsp. ground pepper
3 Tbsp. honey
2 Tbsp. stone ground mustard
2 Tbsp. Apple cider vinegar

2 lbs. ground chuck
2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. granulated garlic
1 tsp. granulated onion

12 slices bacon, diced
Vegetable oil for brushing on grill rack
6 Kaiser rolls, split
6 slices Colby Cheddar cheese
1/4 cup Cilantro, chopped
1/2 cup crispy fried onions from the can
1 large Vlasic dill pickle, diced


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

For the BBQ sauce, heat the oil in fire proof sauce pan on the grill over medium heat. Saute the onion, garlic and jalapeno for 3-5 minutes. Add the Bourbon and cook for 2-3 minutes, cooking off all of the alcohol. Add the BBQ sauce, salt, pepper, honey, mustard and the apple cider vinegar. Bring to a boil and simmer for 5-7 minutes. Remove from the heat and cover to keep warm.

To fry the bacon, heat a large fire proof skillet on the grill over medium heat. Cook the bacon for 6-7 minutes or until the bacon is crispy. Transfer the bacon to a paper towel to drain. Wrap in foil and set aside.

To make the patties, place the ground chuck in a large mixing bowl and add the salt, pepper, garlic and onion. Combine well, handling the meat as little as possible. Over handling the meat will cause the burgers to be tough. Form 6 patties, cover and refrigerate.

Brush the grill rack with the oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning the burgers once. During the last 2 minutes of grilling add the cheese on top of the patty to melt. At the same time, place the buns, cut side down around the outer edges of the grill to toast.

To assemble the burgers, place a patty on each bun bottom. Spoon a generous amount of BBQ sauce on the cheese covered patty followed by equal portions of bacon, cilantro, onions and pickle. Add the bun tops and serve.

Serves 6