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 Hosted By
DnD |
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Beercheese Melts with Bourbon BBQ Glaze
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * *
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Printer Friendly Recipe
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2 small yellow onions, sliced thinly into rings |
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1 poblano pepper, julienne |
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1 green bell pepper, julienne |
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3 tablespoons barbecue sauce |
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2 tablespoons yellow mustard |
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2 tablespoons brown sugar |
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2 cups grated sharp Cheddar |
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1 tablespoon spicy steak sauce (recommended: A1 Bold and Spicy Steak Sauce) |
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1 teaspoon cayenne pepper |
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1/4 cup plus 1 tablespoon flat beer |
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2 pounds freshly ground chuck |
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2 teaspoons freshly ground black pepper |
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Lay out bacon strips on rimmed baking sheet pan, lined with parchment paper or foil. Bake until brown and crisp, about 10 to 12 minutes, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stovetop.
Preheat a gas grill, charcoal grill, or indoor grill to medium-high heat. In a large skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil.
Saute onions and both peppers until soft and caramelized.
Meanwhile, combine ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 minutes.
For Beercheese, combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.
Divide ground chuck into 6 square-shaped patties. Season with salt and pepper. Place patties on grill and cook, turning once until done, approximately 5 to 7 minutes until desired doneness. Once flipped, brush tops of patties with BBQ glaze.
To assemble, spread buns liberally with beercheese, approximately 2 tablespoons per slice. Top with bacon strips and burger patties. Top burgers with caramelized onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tablespoon per slice, and invert onto burger patties. Enjoy!
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