FOR THE BURGERS - 2 lbs. USDA choice Angus ground chuck - Salt, pepper and garlic salt - 12 slices thick-cut smokehouse bacon, cooked until crispy - 6 thick slices smoked cheddar cheese - 6 fresh bakery buns, toasted and buttered
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Make the sauce- In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, slat and black pepper. In a large sauté pan over low heat, combine the bourbon, 1 c. water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat.
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Preheat a grill or griddle over medium-high heat. Make the burgers- Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger.
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