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Best Brown Sugar Bourbon Burgers for Labor Day

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These sticky, smoky, and sweet brown sugar bourbon glazed burgers are the ultimate summer cookout recipe. With a caramelized glaze that adds depth without being boozy, they’re quick, easy, and perfect for impressing guests or turning a simple meal into something memorable.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 blend, preferably chuck)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • ½ cup packed light brown sugar
  • ¼ cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 2 tablespoons unsalted butter
  • 1 tablespoon soy sauce (low-sodium is fine)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika (optional)
  • 4 brioche burger buns
  • 4 slices sharp cheddar cheese (optional)
  • Lettuce, tomato, and red onion slices (for serving)
  • Pickles (optional)

Instructions

  1. Make the Glaze First: In a small saucepan over medium heat, combine ½ cup brown sugar, ¼ cup bourbon, 2 tablespoons butter, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, and ½ teaspoon smoked paprika. Whisk until the sugar dissolves and the mixture comes to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  2. Prepare the Patties: In a mixing bowl, combine 1 ½ pounds ground beef, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon Worcestershire sauce. Mix gently with your hands—overworking the meat makes tough burgers. Divide into 4 equal portions (about 6 ounces each) and shape into patties. Make a small indent in the center of each patty with your thumb.
  3. Preheat Your Grill or Skillet: If using a grill, preheat to medium-high heat (about 400°F). For a cast-iron skillet, heat over medium-high heat for 3-4 minutes. Lightly oil the grates or skillet to prevent sticking.
  4. Cook the Patties: Place the patties on the grill or skillet. Cook for 4-5 minutes on the first side without moving them. Flip carefully and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). For medium, cook 5-6 minutes per side (140-145°F).
  5. Add the Glaze: In the last 2 minutes of cooking, brush a generous layer of the brown sugar bourbon glaze onto each patty. Flip and brush the other side. Let it caramelize for about 1 minute per side. If the glaze starts to smoke, move the patties to a cooler part of the grill.
  6. Add Cheese (Optional): If using cheese, place a slice on each patty during the last minute of cooking. Cover the grill or skillet with a lid to help it melt.
  7. Toast the Buns: While the patties rest, lightly toast the buns on the grill or in the skillet for 30-60 seconds.
  8. Assemble and Serve: Let the patties rest for 2-3 minutes. Place each patty on a toasted bun, add your toppings, and drizzle a little extra glaze on top if desired.

Notes

Don’t overmix the meat to avoid tough patties. Watch the glaze carefully as it can burn quickly—brush it on during the last 2 minutes of cooking. Let the patties rest for 2-3 minutes before serving to keep them juicy. Make the glaze ahead of time and store in the fridge for up to a week; it gets thicker and more flavorful as it sits.

Nutrition

Keywords: brown sugar bourbon burgers, labor day burgers, glazed burgers, summer cookout, burger recipe

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