Ingredients

• 1/4 cup cornstarch
• 1/4 cup confectioners' sugar
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup bourbon
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons pure maple syrup
• 1/3 cup sesame oil
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon minced onion
• 1 1/2 teaspoons Tabasco sauce
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 pounds USDA choice Angus ground chuck
• Salt
• pepper and garlic salt
• 12 slices thick-cut smokehouse bacon, cooked until crispy
• 6 thick slices smoked cheddar cheese
• 6 fresh bakery buns, toasted and buttered

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Instructions

1. Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper. In a large saute pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat.
2. Preheat a grill or griddle over medium-high heat.
3. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger.
4. Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.
5. Photograph by Jennifer Causey