Whiskey BBLT: Burger, Bacon, Lettuce, and Tomato with a Whiskey Onion Relish

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


3 pounds ground chuck (80/20 mix)
3 slices of fried bacon, crumbled
3 scallions, chopped
3 garlic cloves, grated
3 teaspoon dried mustard powder
2 teaspoon dijon mustard
3 teaspoon McCormick’s Spicy Montreal Steak spice
1 teaspoon ground black pepper

For the Whiskey-Onion Relish:
1 Large Spanish Onion, thinly sliced (Vidalia onions ok too as alternative)
3 tablespoons of extra virgin olive oil
1 tablespoon butter
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 cup of good quality Whiskey
1/4 cup balsamic vinegar

12 strips of cooked bacon
6 slices of Chipolte Pepper Jack Cheese
2 large Beefsteak Tomatos, sliced
2 cups Baby Spinach

6 Brioche Rolls


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

Start by making the patties, combine the ground chuck, crumbled fried bacon, scallions, garlic, dried mustard powder, dijon mustard, McCormick’s spice, and ground black pepper. Do not over mix the ingredients because the beef may become tough. Divide into 6 equal portions and make oval shaped patties to fit the Brioche rolls. Set aside and cover.

For the whiskey and onion relish, pre-heat a large pan over a high flame, add olive oil and butter. When butter has melted, lower the heat to medium and add sliced onions. Sauté for 5 minutes, then add salt, pepper, and continue sauté until translucent. Take pan off the heat and add whiskey, put back on heat and deglaze the pan until liquid has evaporated, then add balsamic vinegar and cook on low heat until liquid has become a thick syrup. About 7-10 minutes. Set aside and cover.

Get ready to grill!
Place the patties on the grill, cover for 4 minutes and do not touch, in the meantime slice the rolls. Flip the patties and after 2 minutes, add the Chipolte Pepper Jack Cheese, and place the rolls on the grill (do not burn!). After 2 more minutes, take patties off the grill and set aside.

Start to assemble the BBLT by putting 2 strips of bacon on the bottom roll, then a handful of baby spinach, place the pattie with cheese on top, then the whiskey and onion relish, sliced tomato, and cover with the top bun. Ready to serve with a smile!

Makes 6 Whiskey BBLT’s