Ingredients
Scale
For the Burgers
- 2 pounds of 80/20 ground beef
- 2 cups shredded pepper jack cheese
- 3 tbsp of burger seasoning
- 4 Brioche Burger Buns
Bacon jam
- 1 pound of thick cut bacon
- 1 large yellow onion
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 4 oz bourbon
Burger Sauce
- 1 cup mayo
- 3 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp relish
- 1 tbsp worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp apple cider vinegar
- 1 tsp chipotle powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Take the ground beef then form it into ¼ pound patties.
- Give each patty a light drizzle of Bachan’s Roasted Garlic then season it with your favorite burger seasoning.
- Stuff ½ cup of shredded pepper jack cheese in the center of one of the patties.
- Place a second patty on top then enclose the cheese into the middle of the two patties, making one large patty. Note: Make sure that all of the edges are fully pressed and mended together. If you skip this process, the cheese may ooze out during the cooking process.
- Place the stuffed burgers on the grill or smoker at 225°F for 30 minutes.
- Cook 1 pound of diced bacon and 1 large diced onion in a skillet on the griddle.
- Once the bacon is crispy and the onions are soft, add 1/4 brown sugar, 1/4 cup maple syrup, 1/4 cup apple cider vinegar and 4 oz bourbon. Cook until it thickens and is sticky then remove.
- Assemble the burger sauce by combining all of the burger sauce ingredients in a bowl and mixing it thoroughly. Refrigerated until serving time.
- Increase the temperature to 325° F for about 7-8 minutes until the burger reaches an internal temperature of 155°F and the cheese starts to ooze out. Flip the burger every 2 minutes.
- Serve on a toasted brioche bun then top with fried onions and burger sauce on top and enjoy! Note: the cheese will be molten hot in the burger, so proceed with caution.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
