Bacon Burgers with Maple Bourbon Caramelized Onions
These smoky, juicy bacon burgers are topped with rich maple bourbon caramelized onions and sharp cheddar, all packed into a perfectly toasted bun. Made quick using a pressure cooker, they're a flavor bomb with every bite.
Equipment
- 1 Mixing bowl Large
- 1 Skillet for bacon and onions
- 1 Grill or stovetop pan
Ingredients
Main ingredients
- 4 slices thick-cut bacon chopped
- 1 medium yellow onion thinly sliced into half moons
- 2 tablespoons bourbon
- 1 tablespoon pure maple syrup
- 1 lb ground beef grass-fed or wagyu recommended
- 1 tablespoon Worcestershire sauce
- 1 tablespoon stone ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay seasoning
- kosher salt & freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking
- 4 slices sharp cheddar cheese
- 4 hamburger buns pretzel, brioche, or potato suggested
- butter lettuce
- tomatoes and condiments mayo, mustard, etc.
Instructions
Instructions
- Cook the chopped bacon in a skillet at medium heat until crisp. Reserve 1 tablespoon of bacon fat in the pan.
- Add sliced onions to the bacon fat and cook over medium-low heat, stirring occasionally. Caramelize for 15-20 minutes until golden and tender.
- Stir in bourbon and maple syrup. Cook for a few more minutes until thick and syrupy. Set aside.
- In a bowl, mix ground beef, Worcestershire, mustard, garlic powder, Old Bay, salt, and pepper. Form into 4 patties.
- Heat grill or skillet to medium-high. Cook burgers for 4–5 minutes per side to desired doneness. Top with bacon and onions near end of cooking.
- Add a slice of sharp cheddar cheese during the final minute of cooking to melt.
- Toast hamburger buns lightly before assembling burgers.
- Assemble burgers with lettuce, tomatoes, condiments, and serve immediately.
Notes
Use high-quality ground beef for best texture and flavor. Prep caramelized onions ahead for faster meals. Pretzel buns hold up well to juicy toppings.