I guess you could say this is one of my favorite burgers to date. It starts with a juicy ground chuck patty seasoned with a simple combination of salt, pepper and Worcestershire. Then I melt on some aged sharp white cheddar cheese. Next comes the bourbon caramelized onions… that really bring this burger to a new level in my opinion. These onions are a must! I add some salty bacon, butter lettuce and a homemade burger sauce. The sauce is a touch salty and a touch sweet. It’s made of all your favorite condiments being mixed together and it’s truly what makes this burger what it is. Then I bring it home with a toasted brioche bun. And that’s the bar burger!
I like to give all my burgers a name. That way I can talk about it… and my husband knows which burger I’m talking about lol. I also just think burgers should always have names regardless. They are all unique and need a name to fit their flavors. So this “bar” burger came about because I feel like it’s something that could be on a delicious bar menu. I’ve always been a huge fan of bar food, especially when it’s top notch and thoughtfully creative. It’s comforting and greasy and hits the spot after a couple beers. Plus, the bourbon caramelized onions bring that savory spirit flavor to the mix. We love it. It’s the perfect weekend burger to enjoy with a group of friends. Try it out and tell me what you think!
THE BAR BURGER
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Serves: 3 burgers
INGREDIENTS:
For burger:
- 1 lb ground chuck (80/20)
- Kosher salt
- Freshly ground black pepper
- Worcestershire
- 6 slices thick cut hickory smoked bacon, cooked till crispy
- 6 leaves butter lettuce
- 3 brioche buns
- 6 slices aged sharp white cheddar cheese
For caramelized onions:
- 1 large vidalia onion, thinly sliced into rounds
- Dash kosher salt
- 1 tbsp olive oil
- 1 tsp dark brown sugar
- 1 shot bourbon
For burger sauce: whisk all ingredients together
- 1/4 cup mayonnaise
- 1 tsp ketchup
- 1 tsp country dijon
- 2 tsp pickle juice
- 1 tsp bbq sauce (like Stubbs sweet heat)
- 1 tsp Worcestershire
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch kosher salt
DIRECTIONS:
- Preheat your grill to medium heat.
- Add your onions and olive oil to a large pan. Turn the heat on to medium and cook the onions while stirring occasionally for about 3-5 minutes until they gain some color. Add a dash of kosher salt and cook for another minute. Then add in the sugar and bourbon. Cook for a few minutes while stirring until the liquid is gone. From here, turn the heat down to the lowest setting and place a lid on the pan. Cook for about 20 more minutes until the onions are a deep brown color. Don’t forget to stir the onions every 5 minutes during this time so they do not burn. Drain your onions on paper towels and let sit until ready to use. (You don’t have to drain the onions, although I prefer to remove any excess oil. It’s totally up to you.)
- Allow your meat to rest in room temperature for 30 minutes prior to cooking. Place your ground chuck in a large bowl and add in a few dashes Worcestershire, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Mix together until just combined. Do not over mix. Form the meat into 3 equal 1/3 lb patties. Use your thumb to create a shallow lake in the middle. (I do this so that the burgers do not puff up into balls while cooking. This will insure the patty stays the same thickness throughout cooking.) Season both sides of the patties with kosher salt and pepper. Then place the patties on a plate and add a few dashes of Worcestershire to the top of each one.
- Place the burgers on your grill and cook about 4-5 minutes a side. Place 2 slices of cheese on each patty during the last minute of cooking and close the lid and let it melt. This should only take about 45-60 seconds. Pull the patties off the grill and allow to rest for 10 minutes before eating.
- Brush the inside of the brioche buns with olive oil. Place olive oil side down into a hot cast iron or nonstick pan. Toast the buns for about 1-2 minutes until crispy and golden inside. (This step helps to keep the bun from getting wet from juices and falling apart.)
- To assemble the burger: Bottom bun, 2 leaves butter lettuce, burger patty, 2 slices bacon, about 1-2 tbsp bourbon onions, burger sauce on inside of top bun. Close the burger and enjoy while hot.