Pineapple Barbecue Sauce Smoked Whiskey Bacon Cheeseburgers
A hearty, extra thick burger this smoked whiskey version is slathered with a sweet homemade whiskey barbecue sauce, then topped with slices of melted cheddar, red onion rings, and crisp slices of bacon.
Prep Time30 mins
Cook Time2 hrs
For The Pineapple Whiskey Barbecue Sauce
- 1 cup water
- 1 20 oz can pineapple chuncks with juice
- 1/2 cup soy sauce
- 2 cups packed brown sugar
- 1 tbsp molasses
- 1/4 cup fresh lemon juice
- 1/4 cup white onion, finely diced
- 2 tbsp whiskey
- 4 tsp minced garlic
- 1 tsp fresh ginger, finely minced
- dash hot sauce
For The Whiskey Burgers
- 1 lb ground sirloin burger
- 2 tbsp whiskey pineapple barbecue sauce
- 1 tbsp whiskey
- 2 tsp Montreal steak seasoning
- 4 thick slices cheddar cheese
- 4 fluffy hamburger buns
To Make The Barbecue Sauce
To a large skillet over medium/high heat, add the water, pineapple, soy sauce, brown sugar and molasses. Whisk together and bring the mixture to a boil, stirring occasionally, and reduce to a simmer.
Stir in the remaining ingredients and let the mixture simmer for about an hour, stirring occasionally. Set the mixture aside, let cool.
Transfer the mixture to a blender and puree until smooth.
To Make The Burgers
Add the ground beef to a larger mixing bowl. Add the allotted barbecue sauce, the whiskey, and the steak seasoning. Using your hands, mix together until completely incorporated. For the mixture into a log.
Divide the long into 4 equal portions, and squash each one into evenly sized patties.
Add hickory or mesquite chips to your smoker, and set it to 250 degrees. Place the patties onto a tin foil pan with pinholes poked in the bottom, making sure to place a pan underneath to catch the drippings.
Using a silicone brush, baste the burgers liberally with the barbecue sauce. Place the burger pan into the smoker directly above the intended drip pan. If your smoker has a liquid pan, fill with water.
Cook the burgers until an internal meat probe reaches 155-160 degrees.
Using some of the remaining sauce, spread some on the insides of the buns. Add a burger to the bottom of each bun. Top with a thick slice of cheddar cheese, several slices of crisp bacon, red onion rings, and finally the barbecue slathered top bun.