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bourbon bacon cheeseburger

Bourbon Bacon Cheeseburger

This bacon cheeseburger is one of my favorites! While speaking about summer dinners in the vehicle one day, we got with this meal. I must say, it’s delectable.

What’s not to like about burgers and bacon? I thought it would be a fantastic idea to place the bacon inside the burger, along with some cheese, and then top it over with extra cheese. For even more bacon flavor, add a slice of bacon to the top of your burger. Now, I had a great idea, but it was up to my mother to turn it into something nutritious. It has all the taste of a bacon cheeseburger, but it isn’t as weighty! We hope you enjoy this delicious and simple bacon cheeseburger as much as we do! But it’s not as heavy! We hope you enjoy this delicious and simple bacon cheeseburger as much as we do!

Bourbon Bacon Cheeseburger

Take the classic cheeseburger to a whole new level of deliciousness with this easy to make bourbon bacon jam!
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4
Calories 854 kcal


Bourbon Bacon Jam

  • 12  oz  bacon, cut into small pieces
  • sweet onion, finely diced
  • 3-4  cloves garlic, finely minced
  • 2/3  cup  Apple cider vinega
  • tbsp  brown sugar
  • 5 tbsp Water
  • 5 tbsp Bourbon
  • Cracked black pepper, to taste
  • Pinch of cayenne pepper


  • 2 lbs  ground beef (I like to use 85/15)
  • 1 Small sweet onion
  • 1 tbsp Heavy cream optional but recommended
  • Salt and pepper, to taste
  • slices  White American cheese (or your favorite cheese)
  • 4  brioche hamburger buns (or your favorite buns)
  • Green leaf lettuce
  • Small amount of mayo (optional)


Bourbon Bacon Jam

  • Sauté bacon chunks in a large skillet over medium heat for 8-12 minutes, or until crispy. If your bacon is extremely greasy—and mine wasn't because I used center cut—drain roughly half of it. After about 3 minutes of frying, add the onion and garlic.
  • Blend in some brown sugar, whiskey, water, cayenne, and black pepper in addition to the cider vinegar. Blend ingredients together by stirring. Heat till boiling, then reduce heat to low and cook, stirring occasionally, until most of the liquid has evaporated (approximately 10 to 15 minutes). There will be a thick syrupy mixture.
  • Immediately put into an airtight jar and refrigerate for 2–4 weeks, or use right away.


  • Put a little olive oil in a big skillet and heat it over medium-high flame. Toast the hamburger buns, cut side down, until golden brown. Then, remove from the fire and set on a plate to cool.
  • Combine ground beef, heavy cream, salt, and pepper in a large mixing basin. Grate roughly 2 tablespoons of onion (with a hand grater or even a box grater) and mix it into the meat. Make sure the onion is grated extremely finely by using the fine side of the grater. Onion juice is good, and you'll receive some of that, too.
  • Mix lightly with your hands until everything is well distributed. Roll into 4 patties (or 6 for 1/3-pound burgers, or 8 for 1/4-pound burgers). To guarantee even cooking, press your thumbs into the middle of each burger.
  • The same skillet can be used to make the burgers; heat a small amount of oil over medium heat and cook the patties for about 5 minutes per side.
  • Last minute, put cheese slices on patties and cover pan with foil. Put burgers on toasted buns and top them with lettuce and bourbon bacon jam.
Keyword bacon cheeseburger, bacon double cheeseburger

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