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Bourbon Cheeseburgers with Sweet Caramelized Onions

These irresistible burgers feature juicy beef patties topped with sharp cheddar cheese and slow-cooked sweet caramelized onions finished with a touch of bourbon and brown sugar. Surprisingly easy and perfect for impressing a crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Caramelized Onions
  • 1 tablespoon oil Any neutral oil (olive, vegetable, etc.)
  • 1 large sweet onion about 12 oz, julienned
  • 2 tablespoons bourbon
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
For the Burgers
  • 2 lbs ground beef 80/20 blend recommended
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper Freshly ground is always best!
  • 1 teaspoon salt
  • 6 brioche buns split and toasted
  • 6 slices sharp cheddar cheese
Optional toppings
  • Lettuce
  • Tomato
  • Pickles

Equipment

  • Large skillet
  • Grill or Cast-Iron Skillet
  • Large bowl
  • Spatula
  • Tongs

Method
 

  1. Step 1: Get Those Onions Caramelizing
    Heat oil in a large skillet over medium-low heat. Add thinly sliced onions and cook for about 15–20 minutes, stirring occasionally, until deep golden brown and jammy-looking. Pour in the bourbon and cook for 1–2 minutes, stirring, allowing alcohol to evaporate. Stir in brown sugar and salt and cook for 2–3 more minutes until sugar dissolves and onions are glossy. Remove from skillet and set aside.
  2. Step 2: Prepare the Burger Patties
    Gently place ground beef in a large bowl. Add Worcestershire sauce, garlic powder, pepper, and salt. Gently combine ingredients without overmixing. Divide mixture into 6 equal portions and form each into a ¾-inch thick patty. Make a slight indentation in the center of each patty with your thumb.
  3. Step 3: Cook the Burgers
    Preheat your grill to medium-high heat (or heat a cast-iron skillet on the stovetop). Ensure grates are clean and oiled. Place patties on the hot grill (or skillet). Grill for 4–5 minutes per side for medium-rare, or 6–7 minutes per side for medium, or longer for well-done. Avoid pressing down on the burgers. During the last minute of cooking, place a slice of sharp cheddar cheese on top of each patty. Close the grill lid (or cover with a melting dome) for 30 seconds to a minute until cheese is melted.
  4. Step 4: Toast the Buns
    While cheese is melting or after taking burgers off, quickly toast the brioche buns on the grill (30-60 seconds per side) or in a toaster until lightly golden.
  5. Step 5: Assemble and Serve!
    Place a toasted bottom bun on a plate. Place a cheesy burger patty on the bun. Spoon a generous amount of bourbon caramelized onions on top of the cheese. Add any other desired toppings (lettuce, tomato, pickles). Top with the other half of the bun and serve immediately.

Notes

For substitutions, try provolone, Gruyère, or Monterey Jack cheese; use classic sesame buns or potato rolls; substitute whiskey or beef broth/balsamic vinegar for bourbon; add cayenne or red pepper flakes for spice; add bacon, mushrooms, or a fried egg. Tips for success include being patient with onion caramelization (use low heat and don't rush), not overworking the meat, using the thumbprint trick on patties, optionally resting burgers before serving, and prepping caramelized onions or patties ahead of time (onions can be made 1-2 days ahead). Store cooled caramelized onions in an airtight container in the fridge for 4-5 days or freeze up to 3 months. Store cooked patties separately in the fridge for 3-4 days. Assembled burgers are best eaten fresh.