Serves 6
FOR THE SWEET BOURBON SAUCE
¼ cup cornstarch
¼ cup confectioners’ sugar
⅛ teaspoon cayenne pepper
⅛ teaspoon salt
⅛ teaspoon black pepper
¾ cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons pure maple syrup
⅛ cup sesame oil
2½ tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon minced garlic
1 teaspoon minced onion
1½ teaspoons Tabasco sauce
½ cup packed brown sugar
½ cup granulated sugar
FOR THE BURGERS
2 pounds 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
Make the sauce: In a bowl, mix the cornstarch, confectioners’ sugar, cayenne pepper, salt and black pepper. In a large sauté pan over low heat, combine the bourbon, 1 cup 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.
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.
Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.