Applebee's Whiskey Bacon Burger
A copycat of Applebee's Whiskey Bacon Burger: juicy beef patties brushed with a sweet-smoky whiskey glaze, layered with melted Cheddar, crispy bacon and a pile of crunchy fried onion strings on a toasted bun.
⏱️ Prep: 20 min🍳 Cook: 40 min
Nutritionper 100 g›
289
Calories
16g
Protein
18g
Carbs
17g
Fat
Ingredients
| 2 lbs (900 g) | ground beef (80/20 blend) |
| 1 teaspoon | garlic powder (for burgers) |
| 1 teaspoon | onion powder (for burgers) |
| to taste | salt and black pepper |
| 2 tablespoons (30 ml) | vegetable oil (for cooking burgers) |
| 1/2 cup (120 ml) | whiskey (Jack Daniel's or bourbon) |
| 1/3 cup (80 ml) | water |
| 1/4 cup (60 ml) | soy sauce |
| 1/4 cup (55 g) | packed brown sugar |
| 2 tablespoons (30 ml) | pineapple juice |
| 1 tablespoon (15 ml) | Worcestershire sauce |
| 1 teaspoon (5 ml) | liquid smoke |
| 3 cloves | garlic, minced (for glaze) |
| 1/4 teaspoon | cayenne pepper (for glaze) |
| 1 tablespoon + 1 tablespoon water | cornstarch + water (slurry) |
| 1 | large yellow onion |
| 1 cup (240 ml) | buttermilk |
| 1 cup (125 g) | all-purpose flour (for onion strings) |
| 1/2 cup (65 g) | cornstarch (for onion strings) |
| 1 teaspoon | paprika |
| 1/2 teaspoon | garlic powder (for onion strings) |
| 1/2 teaspoon | cayenne pepper (for onion strings) |
| to taste | salt and pepper (for onion strings) |
| as needed | vegetable oil for frying |
| 8 slices | thick-cut bacon, cooked crispy |
| 4 | Cheddar cheese slices |
| 4 | hamburger buns, toasted |
| 4 tablespoons (60 g) | mayonnaise |
| as needed | lettuce leaves |
| as needed | sliced tomatoes |
| optional | pickles (optional) |
Instructions
- Make whiskey glaze: combine whiskey, water, soy sauce, brown sugar, pineapple juice, Worcestershire, liquid smoke, garlic and cayenne in a saucepan. Bring to a boil, then simmer over medium-low 10-12 minutes until reduced by a third. Whisk in the cornstarch slurry and cook 2-3 minutes until thickened and glossy. Set aside.
- Cook the bacon: bake at 200°C (400°F) 15-18 minutes until crispy (or pan-fry 4-5 minutes per side). Drain.
- Make onion strings: slice the onion into very thin (3 mm / 1/8-inch) rings and soak in buttermilk 10 minutes. Combine flour, cornstarch, paprika, garlic powder, cayenne, salt and pepper. Heat 5 cm (2 inches) oil to 190°C (375°F). In small batches, dredge the onion in the flour mix and fry 2-3 minutes until golden. Drain and salt immediately; keep warm.
- Form patties: divide the beef into 4 portions (8 oz / 225 g each) and shape into 2 cm (3/4-inch) patties slightly wider than the buns, with a thumb indent in the center. Season both sides with garlic powder, onion powder, salt and pepper.
- Cook burgers: heat 2 tablespoons oil in a cast-iron skillet over medium-high. Cook patties 4-5 minutes without moving, flip and cook another 4-5 minutes to medium (71°C / 160°F). In the last minute brush with whiskey glaze, top each with a slice of Cheddar and cover 1 minute to melt.
- Assemble: spread mayo on the bottom bun, add lettuce and tomato. Add the patty and brush again with glaze. Stack 2 slices bacon, pile on onion strings and drizzle with more glaze. Add pickles if using, spread the top bun with mayo or glaze and close.
- Serve immediately with fries, onion rings or coleslaw and extra glaze on the side. Pro tips: don't press the patties while cooking; rest 2-3 minutes before serving. The glaze keeps refrigerated up to 1 week.