Delicious Jack Daniels Burger Copycat

Jack Daniels Burger Copycat

Jack Daniels Burger Copycat


When Matthew and I were on our honeymoon we went to TGI Friday’s, which we never do. Matt got The best burger ever! I just can’t explain it, but it was AWESOME! So when we came home we decided that we had to try and make it!

It was absolutely a Huge success. However, since we don’t drink alcohol we now practically have a full bottle of it left, since the recipe only calls for 3 tablespoons. So we may be having more Jack Daniels recipes in our future. Anyways, here is our version of their burger which we thought was great!!

Jack Daniels Burger Copycat



For the Jack Daniels Glaze:

1 cup water
1 ½ cups pineapple juice
⅓ cup Teriyaki sauce
1 ½ tablespoons soy sauce
2 cups brown sugar
¼ cup lemon juice
¼ cup white onion, finely minced
3 tablespoons Jack Daniels Whiskey
3 tablespoons minced garlic
¼ teaspoon cayenne pepper

For the Burgers:
1 lbs ground sirloin 
Salt and pepper, to taste
4 slices muenster cheese
12 slices bacon (about ½ of a one pound package)
4 hamburger buns
1 tomato, sliced
1/2 red onion, sliced


Jack Daniels Burger Copycat


For the Jack Daniels Glaze:
In a large saucepan over medium/high heat, combine the water, pineapple juice, Teriyaki sauce, soy sauce, and brown sugar. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer. Add the remaining ingredients and whisk until they are combined.
Let the mixture simmer for about an hour, or until it becomes syrupy and reduces by half.  The longer it simmers the better it gets. If you try to turn the heat up too high then it will ruin the glaze, patience is the key (something I have a hard time with).
For the Burgers:

Divide the ground sirloin into 4 equal portions. Round out each ball and then flatten each ball to create your patty. You don’t want to overhandle the meat or it will fall apart; so be careful. There’s no need to add any other ingredient to the meat. Lightly season with salt and pepper and set aside.

Cover a baking pan with aluminum foil and line out your bacon on top. The bacon can be very close together, but you don’t want it to overlap. You may need to use two pans. Place the pan or pans in the cold oven and then heat to 400 degrees F.
After 17 minutes, check your bacon. If it’s completely crispy, take it out. If not, check every 4 minutes until it is done. Let the bacon cool before handling.
Heat the grill to high heat. When the grill is hot, place the burgers on the hottest part of the grill. After about 5 minutes, gently flip the burgers and grill for about a minute before you brushing on the Jack Daniels glaze using a basting brush. Let cook for another 2 minutes and flip and baste the other side. We like juicy burgers at our house. Then let the burger cook for 2 more minutes and then top with the muenster cheese. Close the lid to melt the cheese onto the burger.  If you’re not sure your burgers are done, check with an instant read thermometer. The USDA recommends at least 160 degrees for ground meat. 
Next put a little butter on each side of the buns and toasted them on the grill. Then my husband dipped the bacon in the glaze and put a little more on the top bun and then just add the ingredients you want and it will be awesome! There is no need for mayo or anything, this will be the juiciest burger you have ever eaten!

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