bourbon recipe

Take the classic cheeseburger to a whole new level of deliciousness with this easy to make bourbon bacon jam!

Bourbon Bacon Cheeseburgers

oz bacon,

onion,

apple cider vinegar

brown sugar

Tbsp Bourbon

water

cayenne pepper

black pepper,

beef (I

sweet onion

Tbsp heavy cream (optional but recommended)

salt and pepper,

green leaf lettuce

white American cheese ((or your favorite cheese))

mayo ((optional))

brioche hamburger buns ((or your favorite buns))

To a large skillet, saute bacon pieces over MED heat until crispy, about 8-12 minutes. &nbsp;I used center cut bacon, so there wasn't too much bacon grease, but if yours is particularly greasy, drain about half the grease. &nbsp;Add onion and garlic, cooking until soft and tender, about 3-5 minutes.

Add cider vinegar, brown sugar, bourbon, water, cayenne, and black pepper.  Stir to combine. &nbsp;Bring to a boil, then simmer, stirring occasionally, until liquid is mostly cooked off, about 10-15 minutes.  Mixture will be thick and syrupy.

Use immediately, or place into airtight container and refrigerate for 2-4 weeks.

BOURBON BACON JAM:

Add a drizzle of olive oil to a large skillet and heat over MED-HIGH heat. &nbsp;Add hamburger buns, cut side down, and toast until golden brown. &nbsp;Turn off heat and remove to a plate to cool.

In a large mixing bowl, add ground beef, heavy cream, salt and pepper. &nbsp;Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.

Use your hands to mix gently until just combined. &nbsp;Form into 4 patties (for 1/3 lb burgers, make 6 patties, and for a 1/4 lb burger, make 8 patties). &nbsp;Make an indentation in the center of each burger with your thumbs to ensure even cooking.

Heat a drizzle of oil in the same skillet over MED heat and cook burgers about 5 minutes per side, or until cooked to desired doneness.

The last minute of cooking, place cheese slices on patties and cover pan with aluminum foil. &nbsp;Serve hamburgers on toasted buns with lettuce and bourbon bacon jam.

CHEESEBURGERS:

https://embed.mediavine.com/videos/ikhYbi0eX

These juicy cheeseburgers are topped with homemade bacon jam with a boozy kick from smooth, smoky bourbon.

BOURBON BACON BURGERS

Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.

Baked Pork Chops with Bourbon Glaze

Tbsp kosher salt

rosemary ((optional))

Tbsp vegetable oil

pork

tsp kosher salt

tsp black pepper

tsp smoked paprika

thyme

bourbon

Tbsp soy sauce (reduced sodium)

Tbsp apple cider vinegar

garlic (minced

tsp fresh ginger (grated)

cornstarch

Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well.  Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.

When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won&#039;t have a giant mess in your refrigerator, it&#039;ll be contained in the dish.

MAKE THE BRINE

Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally.  Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.

Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.

MAKE THE BOURBON GLAZE

Preheat oven to 375 F degrees.  Remove pork from brine, rinse with cold water, and pat very dry.  Discard brine.

Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.

Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat.  Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.

Using tongs, flip pork chops over, and transfer skillet to the preheated oven.

Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).

Remove pork chops to a plate, and cover loosely with foil.  Leave to rest for 5 minutes.

BAKE THE PORK CHOPS

Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

TO SERVE

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616078188/i5npusQJx.mp4

Thick and juicy pork chops, seared and baked, then brushed with the most amazing bourbon glaze! All made in 30 minutes or less!

PORK CHOPS WITH BOURBON GLAZE.mp4

A traditional Bourbon like Heaven Hill or Pappy Vanwinkle. Rye or wheat can be used to addy spiciness or to mellow.

How to Make Bourbon

corn

3.25 lbs. wheat malt

2.8 lbs. 6-row pilsner malt

yeast nutrient

distillers yeast

Gently pour grains into kettle while stirring

Adjust pH so it is somewhere between 5.2 and 5.8

Allow to sit for 60 minutes while stirring intermittently

Complete a "mashout" at 170 F for 20 minutes

Repeat the entire process 2 more times until 15-20 gallons of wash has been brewed

Ferment for 1.5 weeks at room temperature

Charge the still (add the wash to the still)

Ensure that the liquid completely covers the heating element at all times

Secure chilled water supply and drain hoses to condenser before heating still

Properly ventilate the distillation area at all times

Ensure there is no vapor leaking from the still for every run

Ensure that the still is not completely sealed for every use

Always ensure that distillate is cool to the touch coming out of the still

Collect all distillate until the distillate being produced is 5-10% ABV or less

Complete 2 more stripping runs with the fresh, undistilled wash

Add liquid from all three stripping runs to the still

Discard at least the first 50 milliliters, as this could contain methanol

Collect spirits in 450 milliliter container, this is the heads cut

When harshness subsides, begin collecting the hearts cut

Once the distillate tastes thin and watery, separate into the tails cut

Add water to hearts until proof is 125 or less

Transfer hearts to a new, white oak barrel

Proof down to somewhere between 80 and 100 proof

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Bourbon Bacon Cheeseburgers

Baked Pork Chops with Bourbon Glaze

How to Make Bourbon

Top 3 bourbon recipe recipes from across the web

The most viewed bourbon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bourbon Bacon Cheeseburgers

Baked Pork Chops with Bourbon Glaze

How to Make Bourbon

The most viewed bourbon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine