1. We didn't use bacon as neither of us are big bacon fans.
2. We had a few drops of some ancient Jim Bean we used, but I'd reccomend a newer batch of bourbon.
3. The beer. Keep in mind that this is an american recipe. Therefore your beer should be american beer. I know, I know, the stuff is garbage. But the flavor won't be right if you use good stuff. We had a bottle of Budweiser in the fridge from god knows when that we used, and it ended up being fantastic. It wasn't flat, but it didn't really matter.
4.Texas toast is all well and good but if you can't get it, use some nice rolls.
5. Poblano peppers are mildly spicy. If you can't get them, try to get something with a touch of a kick to it.
6. When we made this, we forgot to glaze the burgers and ended up pouring the glaze on top before we ate it. It was delicious, so don't freak out if you forgot.
Prep time: ~20 mins
Cook time: ~30 mins
- 12 slices bacon
- 1 stick butter, softened
- 1 tablespoon olive oil
- 2 small yellow onions, sliced thinly into rings
- 1 poblano pepper, julienne
- 1 green bell pepper, julienne
Bourbon BBQ Glaze:
- 1/2 cup ketchup
- 3 tablespoons barbecue sauce
- 3 tablespoons bourbon
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 2 cups grated sharp Cheddar
- 1 tablespoon spicy steak sauce (recommended: A1 Bold and Spicy Steak Sauce)
- 1 clove garlic
- 1/4 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- 1/4 cup plus 1 tablespoon flat beer
- 2 pounds freshly ground chuck
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Vegetable oil, for brushing grill
- 12 slices Texas Toast
Preheat oven to 400 degrees F.
Lay out bacon strips on rimmed baking sheet pan, lined with parchment paper or foil. Bake until brown and crisp, about 10 to 12 minutes, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stovetop.
Preheat a gas grill, charcoal grill, or indoor grill to medium-high heat.
In a large skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Set aside remaining butter for bread. Saute onions and both peppers until soft and caramelized.
Meanwhile, combine ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 minutes.
For Beercheese, combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.
Divide ground chuck into 6 square-shaped patties, approximately the size of Texas toast. Season with salt and pepper. Brush grill with vegetable oil. Place patties on grill and cook, turning once until done, approximately 5 to 7 minutes until desired doneness. Once flipped, brush tops of patties with BBQ glaze.
Meanwhile, lightly butter both sides of each slice of Texas toast and grill on either side for 1 to 2 minutes along outer edges of grill, until lightly browned and toasted.
To assemble, spread 6 slices of Texas toast liberally with beercheese, approximately 2 tablespoons per slice. Top with bacon strips and burger patties. Top burgers with caramelized onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tablespoon per slice, and invert onto burger patties. Enjoy!