🥃 Whiskey Bacon BBQ Burger Recipe – The Ultimate Backyard Burger

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If you’re a burger lover who craves something a little extra, this one’s for you. This Whiskey Bacon BBQ Burger takes everything great about backyard grilling — smoke, sizzle, and bold flavor — and kicks it up a notch with a shot of whiskey.

Between the Snake River Farms American Wagyu beef, crispy smoked bacon, and a hint of bourbon sweetness, this burger is big, bold, and dangerously delicious. Perfect for cookouts, tailgates, or that Saturday you decide to spoil yourself with the best burger of your life.

The Story Behind the Recipe

This recipe was born after one of those late summer evenings when the smoker’s running, the drinks are flowing, and you’ve got friends gathered around the fire. I had some Wagyu ground beef from Snake River Farms and a bottle of Gentleman Jack staring at me from the counter.

The idea hit — why not combine the two? A splash of whiskey in the burger mix and a slow smoke session later, I had one of the best burgers I’ve ever made. The smoky sweetness from the bourbon, the rendered bacon fat, and the buttery Wagyu marbling just worked.

Now, it’s become a Delmarva Backyard favorite — and I guarantee it’ll be a hit in yours too.

Why You’ll Love This Burger ❤️

🥩 Wagyu Richness: Incredibly juicy, flavorful, and tender — pure beef perfection.
🔥 Smoky BBQ Vibes: Cooked low and slow for that wood-fired kiss of flavor.
🥓 Crispy Bacon Bliss: Adds salt, crunch, and that irresistible smoky bite.
🥃 Hint of Whiskey: Subtle sweetness that deepens the flavor without overpowering.
🍔 Showstopper: Perfect for impressing guests (or yourself) on any weekend cookout.

Whiskey-Infused Bacon BBQ Burger

🕒 Prep Time: 20 min 🔥 Cook Time: 20 min ⏳ Total Time: 40 min 🍽 Serves: 4

Ingredients

  • 1 package thick-cut bacon

  • 2 lbs Snake River Farms American Wagyu ground beef

  • 1 red onion (finely diced)

  • 2 tbsp bourbon or whiskey

  • 1 tbsp Cowboy BBQ Rub (or similar)

  • 4 slices white American cheese

  • 4 onion burger buns

  • Your favorite condiments

Instructions

1️⃣ Fire Up the Smoker

Preheat your wood-fired smoker to 350°F (176°C). You want that consistent, even heat for both the bacon and the burgers.

2️⃣ Smoke the Bacon

Lay out your bacon strips directly on the smoker grates. Let them cook until crispy — about 15 minutes, depending on thickness. Pull and set aside.

Pro Tip: Don’t drain that bacon fat completely — use a little in your burger mix for extra flavor.

3️⃣ Mix the Burgers

Finely dice the red onion and add it to a mixing bowl with the Wagyu beef.
Add the BBQ rub and 2 tbsp of whiskey, gently mixing everything together.
Avoid overworking the meat — just fold until combined for tender, juicy patties.

4️⃣ Form the Patties

Divide the mixture into four equal portions and form into patties about ¾-inch thick. Use a burger press or your hands — just make sure they’re even for consistent cooking.

5️⃣ Smoke the Burgers

Place the patties on the smoker at 350°F.
Cook until the internal temperature hits 125°F (52°C), then flip.

Continue cooking until 145°F (63°C) for medium-well doneness.
Top each patty with a slice of cheese and let it melt for 2–3 minutes.

Pro Tip: Use a meat thermometer for accuracy — Wagyu cooks fast, and you don’t want to overdo it.

6️⃣ Toast the Buns

While the cheese melts, lightly toast your onion buns on the smoker or grill grates for that perfect golden edge and soft interior.

7️⃣ Assemble and Serve

  • Place the cheesy patty on the bottom bun.

  • Snap a piece of smoked bacon in half and lay it on top.

  • Add your favorite condiments — BBQ sauce, mayo, or whiskey glaze.

  • Top with the other bun and dig in.

Pro Tips for the Ultimate Whiskey Burger 💡

🥃 Whiskey Flavor: The alcohol burns off during cooking, leaving behind deep, smoky-sweet notes.
🥓 Bacon Perfection: For extra crunch, pre-cook your bacon slightly before smoking.
🍞 Toasted Buns: Toasting prevents sogginess and adds texture.
🔥 Consistent Heat: Keep your smoker steady for even doneness.
🥩 Resting Time: Always rest your burgers for 5 minutes before serving — it locks in the juices.

Why This Recipe Works

This burger is the perfect balance of smoke, sweetness, and savoriness. The whiskey doesn’t overpower — it enhances the beef’s natural richness while the bacon brings crunch and salt. When you combine it all with a toasted bun and creamy cheese, it’s pure backyard bliss.

FAQ

Q: Can I use a different whiskey or bourbon?
A: Absolutely! Any smooth, mid-range whiskey works well. Try Maker’s Mark or Bulleit for a rich finish.

Q: How do I prevent tough burgers?
A: Don’t overmix the beef, and don’t press down on the patties while cooking.

Q: What’s the best cheese for this burger?
A: White American or cheddar both melt beautifully and pair perfectly with the smoky flavor.

Q: Can I cook these on a gas grill instead of a smoker?
A: Yes — just maintain even heat around 350°F and add a smoker box or pellet tube for flavor.

Q: How do I reheat leftovers without drying them out?
A: Wrap in foil and warm gently at 275°F for about 10 minutes.

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