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smoked whiskey bacon cheeseburger on a wooden cutting board
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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 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American
Servings: 4


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.