- 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.
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.
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!
Cook's Note: The beercheese spread is incredibly easy to make and stores well in the refrigerator. Double or even triple the recipe and use the leftovers for a dip; serve with crackers and vegetables, such as celery, carrots, cucumbers, and radishes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.