Loaded Bacon Burgers with Whiskey Caramelized Onions – The ultimate cheeseburger recipe, perfect for summer entertaining!
This post is sponsored by my friends at Saucy Mama Mustard.
This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you.
These bacon burgers = SERIOUS BUSINESS.
(Side note: two burger recipes in one month? WHO AM I and WHAT IS EVEN HAPPENING)
Every summer, I put up a bunch of recipes for driiiiinks and saaaaaaalads and paaaaaasta and all the summertime-y things.
And every summer, y’all email me to be like “THAT’S NICE JESSIE BUT WHERE ARE THE CHEESEBURGERS.” (<– true story).
So today, in honor of your wonderfulness and your dedication to cheeseburgers (which is admirable and I heart you and this is why we’re friends), I made you a present.
Behold! An ULTIMATE. LOADED. BACON BURGER.
Here’s what we’re working with:
We’ve got BEEF (I told you this was serious – you might remember that we only bust out the beef for verrrry special occasions).
We’ve got SHARP WHITE CHEDDAR.
We’ve got ONIONS that were caramelized in WHISKEY (because DUH).
We’ve got ARUGULA (because vegetables or whatever).
We’ve got ALL. OF. THE. MUSTARD.
Also, because we’re internet BFFs, I even topped the whole thing off with a fried egg.
Are you drooling yet? Because I am droooooooling.
Also, fun fact: These cheeseburgers sound wayyyyy fancy. But I pinky promise you that they are super uncomplicated. Just throw the onions on to caramelize, prep the rest of the ingredients, maybe sip on some extra whiskey (scratch that, DEFINITELY sip on the extra whiskey) then grill the burgers and fry the eggs whenever you’re ready to eat.
If you’re living the prep-things-ahead-of-time life (you’re my hero), you can form the patties in advance and keep them wrapped up tight in the fridge for a day or two. You can even cook the bacon and onions in advance, store them in the fridge, and reheat them when it’s burger time. (Like Hammertime! But with bacon. CAN’T TOUCH THIS).Print
The ultimate bacon burger recipe for summer grilling.
FOR THE ONIONS:
- 2 Tbsp. unsalted butter
- 1 medium yellow onion, cut into thin slices
- 3 Tbsp. whiskey (I used Jack Daniels)
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
- 1 Tbsp. dijon mustard
FOR THE BURGERS:
- 4 strips thick-cut bacon
- 1 lb. ground beef (use organic and/or grass-fed if you can)
- 4 Brioche Buns, halved
- 2 Tbsp. BBQ Sauce
- 4 slices white cheddar cheese
- 1 Tbsp. butter or olive oil, for frying eggs
- 4 eggs
- salt and pepper to taste
- 1 cup fresh arugula
- 2 Tbsp. Mustard
FOR THE ONIONS:
- Melt the butter in a small skillet over medium heat.
- Add onions to butter and sauté until softened, 3-5 minutes.
- Add whiskey, Worcestershire, salt, and pepper to taste, Stir to combine.
- Reduce heat to low and let onions cook, stirring occasionally, until they’ve deepened to a dark brown and caramelized – anywhere from 15 to 30 minutes. If the onions look dry during cooking, add a bit of extra butter. I like to let the onions cook while I prep the rest of the burger ingredients, and take them off the heat at the last minute just when I’m ready to assemble the burgers.
- When onions are just about done, stir in the dijon mustard for a creamy, tangy finish.
FOR THE BURGERS:
- Cook bacon strips until crispy and set aside. I like to roast my bacon in a 400 degree oven.
- While the bacon cooks, divide the ground beef into four portions and shape each portion into a patty. Make the patties slightly larger than your burger buns, and push a dent into the middle of each patty with your thumb to help them keep their shape as they cook.
- Cook burger patties on the grill or in a large skillet over medium-high heat. Cook 2-4 minutes per side, depending on your heat source, until hamburger is cooked to your desired level of doneness. When burgers are almost done, top with a spoonful of BBQ sauce and a cheddar cheese slice (this will give the BBQ a chance to soak in and the cheese a chance to melt). Set cooked burgers aside to rest while you prep the final ingredients.
- Toast the brioche bun halves. Use a traditional toaster or toast them in a 400 degree oven for 2-3 minutes until lightly toasted. (If you’re grilling your burgers, you can toast the brioche buns on the grill when the burgers are almost done cooking).
- Melt butter or olive oil in a large skillet over medium heat (you can use the same skillet you cooked the burgers in if you’re cooking indoors).
- Crack eggs into skillet and fry sunny side up, until whites are cooked through and yolks are still slightly runny, 4-6 minutes (depending on how hot your pan is).
- Time to assemble! Put cheese-topped hamburger patties on the bottom bun and top with bacon, caramelized onions, arugula, and a fried egg. Spread some stone ground mustard on the underside of the top bun and pop it on top of the burger to finish it off. Serve immediately with fries or your favorite side dish.
This recipe sounds like a LOT of steps, but you’ll do most of the prep work while the bacon and onions are cooking, so it actually doesn’t take that much time to make.
Use your favorite black bean burger in place of the beef patties and nix the bacon for a vegetarian option.
Add mayonnaise, tomatoes, or any of your other favorite burger toppings if you like – although it’s tasty as is!
Cook the eggs however you like – I did sunny side up, but you could fry them and cook them all the way through if you prefer.
Lighten up this recipe by swapping the brioche buns for a lettuce wrap.
This recipe is also great with turkey burgers or Beyond Meat plant-based burgers!
EQUIPMENT: These Anolon Skillets are AMAZING for caramelizing onions, frying bacon and burgers, you name it! They’re nonstick and come clean SO easily.