The Bourbon Burger

The Bourbon Burger

The Bourbon Burger

We're back with another burger!

What's a cowboy without a little bourbon?

With this burger, we wanted to tone down our typical spice and bring you a sweet & savory hamburger instead! We have a few weaknesses here at Hickok Ranch and MUSHROOMS is one of them! This dish is full of flavor! The mushroom and onion topping is cooked in our homemade whiskey glaze, giving them that perfect caramelization. You can add this burger to your book of restaurant quality recipes!


We call this burger, The Bourbon Burger!

Most days, an ice-cold Lone Star Light is calling Eric's name after working in the Texas heat all day! But, if he's feeling fancy, a couple fingers of bourbon is the sure answer. Today, we settled on a bourbon burger and a cold beer!

Before cooking this recipe, please allow plenty of time for thawing your beef! We recommend thawing 1 of 2 ways. Beef thaws best in the refrigerator! For a pound of ground beef, we suggest at least 6 hours of defrost time. When making burgers, you want your beef completely thawed so it's easy to work with. Second best option would be thawing in cold water. If your beef is vacuum sealed, you are probably safe to soak the package straight in the water. Otherwise, place your frozen beef in a sealed Ziploc bag for its defrost bath! Change the water out every 20-30 minutes until the meat is fully thawed.

First up, we make the bourbon whiskey glaze! Don't be intimidated by having to make your own sauce, I swear it's easy. Takes 10 minutes, tops! In a bowl, you will mix all ingredients EXCEPT the bourbon. Combine the ketchup, dijon mustard, worcestershire, soy sauce and brown sugar. Whisk the ingredients with a fork until they're smooth, then set the mixture aside a minute. In a small pan, bring the bourbon to a boil and let it go for 30 seconds. Add the mixture you made previously and stir it in until its blended. Once the sauce returns to a boil, turn down the flame to low heat and let it continue cooking for 5 minutes until it's slightly thickened. This completes the making of your bourbon glaze! Set it aside for later.

Next, in order to have all the food hot at one time, you need to cook the mushrooms and onions at the same time as the burgers. But, if that seems intimidating, make the veggies first and then the burgers. Later you can throw the veggies back over the flame and heat them up if necessary. 

Time to prep that delicious caramelized topping! Chop half a yellow onion however you prefer. We usually cut half rings! Then, slice your mushrooms. Next, we'll prep the burgers and have everything ready to cook at once! Take your one pound of beef (preferably Hickok Hamburger's, grass-fed, grass-finished, premium ground beef) and separate it equally into 4 quarter-pound pieces. Form the beef into patties and season with salt and pepper. Going forward, I'm going to explain cooking the veggies in one paragraph and cooking the burgers in another, but again, if you want all the food to be done and hot at the same time, please do these two things simultaneously. 

Start cooking the topping by sauteing the onion slices in olive oil over medium heat until they begin to soften. After about 5 minutes, add in the mushroom slices and a little more olive oil. Continue cooking until mushrooms and onions both are soft and caramelized. Once the veggies look fully cooked, add in the bourbon glaze to coat the mushroom onion mixture and stir until heated through. 

While cooking the mushrooms and onions, cook the burgers! Depending on your time and/or energy level, set your grill or stove to medium-high heat. We prefer our burgers prepared at a medium doneness, so we watch & cook until the center of the patties reach 140-145 degrees Fahrenheit. (Rare: 120-125 degrees, Medium Rare: 130-135, Medium: 140-145, Medium Well: 150-155, Well Done: 160) Once your burgers are cooked to desired doneness, remove from direct heat, throw some cheddar cheese on your sizzling Hickok Hamburger patty & cover with a lid until cheese is fully melted. While melting your cheese, give your buns a little toasting for that extra pizzazz. 

To build this gourmet hamburger, start with your toasted bun, place your gooey cheddar cheese patty, then top with your glazed mushrooms and onions. If you're feeling extra fancy, try this burger with a few pieces of bacon on top as well! Delish!

We always love a good crinkle fry pairing, seasoned with salt, pepper & cajun seasoning. Last but not least, to our Texas peeps, you can never go wrong with an ice cold Lone Star beer. If you're not a Texas resident... we're sorry you have to miss out on this Texas delicacy!


We hope you enjoy this gourmet hamburger recipe in the comfort of your own home! Bring the restaurant quality food to your kitchen table, then amplify it even more with Hickok Hamburger's firm, juicy ground beef patties. You WILL taste the difference!


The Bourbon Burger

Defrost Time: ~6 hours in refrigerator

Preparation Time: 20 minutes

Cook Time: 15 minutes

Servings: 4


Bourbon Glaze:

Bourbon Glaze:

  • 1/4 C ketchup
  • 1 TBSP soy sauce
  • 2 TBSP brown sugar
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1/4 C bourbon of your choice (or whiskey)

Hamburger Patties:

  • 1 pound Hickok Hamburger ground beef
  • salt & pepper to taste
  • 4 slices cheddar cheese
  • 4 hamburger buns

Vegetable Topping:

  • 1/2 a yellow onion
  • 4 oz mushrooms
  • olive oil


  1. DEFROST MEAT - please make sure you leave enough time to defrost your ground beef completely before starting.
  2. GLAZE: In a small bowl, whisk together the ketchup, dijon mustard, worcestershire, soy sauce and brown sugar until smooth. In a small pan, bring the bourbon to a boil and allow boiling for 30 seconds.Stir in the mixture of other ingredients until combined and smooth. Then, set aside for later.
  3. PREP: Chop onions and mushrooms. Divide beef into fourths, then form 4 quarter-pound patties and season with salt and pepper to taste. COMPLETE "TOPPINGS" & "BURGERS" STEPS SIMULTANEOUSLY.
  4. TOPPINGS: Saute onion slices in olive oil over medium heat for ~5 minutes. Add mushroom slices & a little more olive oil, then continue cooking until completely softened and caramelized. Add the bourbon glaze to the pan and mix together, stir until heated through.
  5. BURGERS: Heat grill (or stovetop) to medium-high heat. Grill hamburger patties until they reach desired doneness. (Rare: 120-125 degrees, Medium Rare: 130-135, Medium: 140-145, Medium Well: 150-155, Well Done: 160) Once patties are cooked, remove from direct heat & add a slice of cheddar cheese to each patty. Cover until cheese is fully melted.
  6. While cheese is melting, toast the hamburger buns.
  7. Let the patties rest for 3-4 minutes before assembling.
  8. To assemble your Bourbon Burger, place your patty on a toasted bun, then top with the mushroom and onion mixture.
  9. ENJOY!


If you try this recipe...


Share your rating of this recipe in the comments on our Bourbon Burger post! Then follow along for the recipes to come and the process behind Hickok Hamburger and how we can bring you premium beef, straight to your front door!

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