Print

Best Brown Sugar Bourbon Glazed Burgers for Labor Day

brown sugar bourbon glazed burgers - featured image
Print Recipe

These brown sugar bourbon glazed burgers are the perfect blend of sweet, smoky, and savory. With a sticky caramelized glaze and juicy beef patties, they’re the ultimate crowd-pleaser for Labor Day cookouts and summer gatherings.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 4 tablespoons unsalted butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (optional)
  • 8 burger buns (brioche or potato)
  • 8 slices sharp cheddar cheese (optional)
  • Lettuce, tomato, onion, and dill pickles for serving

Instructions

  1. Make the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, butter, soy sauce, apple cider vinegar, and smoked paprika. Whisk until butter melts and sugar dissolves. Bring to a gentle simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  2. Prepare the patties: In a large mixing bowl, combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined. Do not overwork.
  3. Shape the patties: Divide meat into 8 equal portions. Shape each into a 3/4-inch thick patty. Make a small indentation in the center of each with your thumb. Place on a parchment-lined baking sheet and refrigerate for at least 15 minutes.
  4. Preheat the grill: For charcoal, let coals burn until covered with white ash. For gas, preheat to high heat (450-500°F). Clean and oil the grates.
  5. Grill the burgers: Place cold patties on hot grill. Close lid and cook for 4 minutes without moving. Flip and cook for 3 minutes for medium-rare, 4 minutes for medium, or 5 minutes for well-done. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium, 160°F for well-done.
  6. Glaze the burgers: During the last 2 minutes of cooking, brush glaze generously onto tops of patties. Flip, brush other side, and cook for 1 minute. Flip again, brush once more, and cook for final minute. Apply 2-3 layers for a sticky, glossy finish.
  7. Add cheese (optional): Place a slice of cheese on each patty during the last minute of cooking. Close lid to melt.
  8. Toast the buns: Place buns cut-side down on grill for about 30 seconds until lightly golden.
  9. Rest the burgers: Transfer patties to a clean baking sheet and let rest for 3-5 minutes.
  10. Assemble and serve: Place each patty on a toasted bun. Add desired toppings. Serve immediately.

Notes

Don’t add glaze too early or it will burn. Apply during the last 2-3 minutes of cooking. The glaze will bubble and smoke—that’s normal. Don’t press down on burgers with a spatula while cooking. For best results, let patties rest in the refrigerator before grilling. Glaze can be made up to 3 days ahead and reheated.

Nutrition

Keywords: brown sugar bourbon burgers, glazed burgers, Labor Day recipe, grilled burgers, summer cookout, bourbon glaze, burger recipe

Find it online: https://emmaoven.com/best-brown-sugar-bourbon-glazed-burgers-for-labor-day/