Smokey Whisky Burgers with Cheddar and Bacon Jam Recipe

By Nicholas Fiorentino

Try these Smoky Whisky Burgers with Cheddar and Bacon Jam to elevate your burger game. These aren't your everyday burgers; they're a celebration of flavor that hits all the right notes. Perfect for celebrating National Scotch Day, this recipe brings smoke, the robust flavors of whisky, and the sweet salty goodness of bacon to the everyday burger, elevating its humble roots into something gourmet. Imagine these juicy, perfectly grilled USDA Prime Bone Marrow Infused Patties topped with sharp cheddar and an irresistible bacon jam. Now that’s a feast that is downright fun to devour.

PREP TIME 25 mins

COOK TIME 30 mins

YIELD 4

DIFFICULTY Easy

PREP TIME 25 mins

COOK TIME 30 mins

YIELD 4

DIFFICULTY Easy

Ingredients

4x ½ lb (227 g) beef patties – we used USDA Prime Bone Marrow
Infused Hamburger Patties
¼ cup (63 ml) scotch whisky
2 tbsp. water
Salt and freshly ground pepper, and garlic powder to taste
4 buns
Sharp cheddar cheese
Lettuce
Onions

Bacon Jam

8 slices bacon – we used Kurobuta Uncured Bacon
1 medium yellow onion, sliced
Salt and pepper to taste
1 clove garlic, minced
¼ cup brown sugar
¼ cup cider vinegar
¼ cup maple syrup
¼ cup scotch whisky

Method

First make the bacon jam. Start by dicing the bacon and cooking it down in a frying pan or pot until crisp. Remove the bacon to a paper towel to drain while you cook the onions in the remaining bacon fat. Season to taste with salt and pepper.
When the onions are very nearly caramelized and ready, add the garlic. Cook for another minute or so, then add the sugar, vinegar, syrup, and whisky. Simmer until thick and syrupy.
Add the onion mixture to a blender and add the bacon, and blitz until you have a chunky, chutney-like texture. Set aside.
Prepare your grill for smoking. Fill a smoker pipe or box with wood chips or use chunks with charcoal. Preheat to 200°F (93°C).
Fill a spray bottle with the whisky and water.
Season the burgers with salt, pepper, and garlic powder to taste. Smoke the burgers, spraying a few times, for about 20 minutes, or until they reach an internal temperature of 100°F (38°C). Preheat your side burner or turn up the heat on your grill to high. Sear the patties on both sides until char marks form and they reach an internal temperature of 165°F (74°C).
Top with cheese slices just before you are ready to pull them.
Dress your burger by layering your favorite sauces and toppings, the perfectly grilled prime marrow bone patty, and then a large dollop of bacon jam. Serve with your favorite sides and a glass of whisky.

Summary

Enjoy these ultimate Smoky Whisky Burgers with Cheddar and Bacon Jam. Elevate your next cookout and impress your guests with this manly, flavorful feast. Celebrate National Scotch Day with a burger that's as bold and robust as your favorite whisky. Fire up the grill, pour yourself a dram, and enjoy every mouthwatering bite. The only question is, what else will you be putting that bacon jam on? Happy Grilling! Recipe Courtesy of our friends at Napoleon Grill.