With hamburger patties soaked in whiskey and garlic, this is NOT your normal burger. These burgers take some time to prepare but we are sure you will agree that they are well worth the wait.
- (4) 6-6 1/2 oz. hamburger patties
- 1/4 c. whiskey
- 3 garlic cloves, chopped
- 4 strips of bacon
- 8 thick-sliced pieces of yellow American cheese
- 2 large vidalia onions, peeled, cut in half and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons reserved bacon fat
- 1 teaspoon salt
- 4 hamburger buns
- Place the bacon in a large skillet and cook until crisp. Remove to a paper towel lined plate to cool. Reserve 2 tablespoons of the bacon fat.
- Discard the remaining bacon fat and wipe out the skillet.
- Add the olive oil and the 2 tablespoons of bacon fat to the same skillet, then add the onions, cooking over low heat. Add the salt and cook, turning the onions often for 30-40 minutes until they are brown and caramelized. Set aside to cool.
- While the onions are cooking, add the whiskey and chopped garlic to a shallow dish. Put in the hamburger patties and let marinate for 15 minutes. Then flip and marinate another 15 on the other side.
- Grill the burgers over medium-high heat for 5 minutes per side for a medium/medium rare burger. If you aren’t using 6 or 6 1/2 oz. hamburgers you might want to cook the hamburgers less if you’re looking for a medium rare burger.
- The last minute of grilling, add two slices of cheese to each burger and close the lid to melt the cheese.
- Remove the hamburgers to a platter.
- Place each hamburger on a bottom bun, then top with a large spoonful of caramelized onions and then one strip of bacon broken in half.
- Top each burger with the top bun and serve.